Applesauce Cake

My restaurant day desserts were not Mexican. I love sopapillas; but, as I said before, I’m not into frying. I chose three of my most popular desserts, chocolate-almond brownies, cherry cobbler, and applesauce cake.

a good year

I first started making this cake because the apples that fall from the trees in our backyard are only good for applesauce, which I often have an abundance of. The recipe was a hit from the beginning. I almost always make a double recipe. For the pop-up restaurant, I made cupcakes to simplify serving.

Applesauce cake

½ cup (100 gr) butter or margarine

1 ½ (300 gr) cups sugar

2 eggs

2 cups (300 gr) flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup (2.4 dl) applesauce 

Cream butter and sugar until light and fluffy. Add eggs, beating well. Sift the flour with the next 6 ingredients. Add to butter mixture alternately with applesauce. (optional: add 1 cup raisins and 1 cup chopped walnuts) Pour into well-greased and floured 9x9-inch (22x22 cm) cake pan. Bake 35 min at 350° F (175° C), or 1 hour in a loaf pan, 20 minutes for 16-18 cupcakes.

Cake à la compote de pommes
100 gr de beurre ou de margarine
300 gr de sucre
2 œufs
300 gr de farine
1 cuillère à café de poudre à lever
1/2 cuillère à café de bicarbonate
1/4 cuillère à café de sel
1/2 cuillère à café clous de girofle moulus
1/2 cuillère à café de noix de muscade moulue
1 cuillère à café de cannelle moulue
2,5 dl de compote de pommes
  
Bien mélanger le beurre et le sucre. Ajouter les œufs et battre bien. Mélanger la farine avec les 6 prochains ingrédients. Ajouter au mélange beurre/sucre en alternant avec la compote de pommes (facultatif: Ajouter des raisins secs et des noix concassées) Verser dans un moule à cake (28-30 cm) bien graissé. Cuire à 175° pendant 1 heure, ou 20 minutes pour des cupcakes.