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Cook this: Applesauce cake with cream cheese and honey frosting from Now & Again

Our cookbook of the week is Now & Again: Go-To Recipes,
Inspired Menus + Endless Ideas for Reinventing Leftovers by
bestselling author Julia Turshen. Over the next four days,
we’ll feature recipes from the book and an interview with its
author.

To try another recipe from the book, check out: celebration chicken with sweet
potatoes and dates, and beet salad with poppy seed and
chive dressing.

The perfect sweet finish to an autumn meal, this applesauce
cake with cream cheese and honey frosting is one of the recipes
from Now & Again Julia Turshen says she personally makes the
most.

“It’s so easy: you just mix all the ingredients in one bowl and
then put it into the cake pan and bake it. You don’t have to
take out a mixer of any kind,” says Turshen. “I think my
favourite part of it honestly is the frosting… It’s got a
little tartness that cuts everything else and it spreads really
easily.”

You can bake the cake up to a day in advance, she adds. Simply
wrap it in plastic wrap and store at room temperature. If you
make the frosting ahead as well, keep it in the fridge but
allow it to come to room temperature before you spread it on
the cake.

Now & Again by Julia TurshenIn 125 recipes and 20 menus, Julia Turshen answers
the question of not just what to cook but how to make the most of
the leftovers.
Chronicle Books

APPLESAUCE CAKE WITH CREAM CHEESE + HONEY FROSTING

Serves: 8 to 10

For cake:
2 cups (240 g) all-purpose flour
1 tbsp (15 mL) ground cinnamon
1 tbsp (15 mL) ground ginger
1 1/2 tsp (7 mL) kosher salt
2 tsp (10 mL) baking soda
2 eggs, beaten
1/2 cup (100 g) sugar
1/2 cup (120 mL) buttermilk or (120 g) plain yogurt
1 1/2 cups (400 g) unsweetened applesauce
1/3 cup (80 mL) canola or other neutral oil

For frosting:
6 oz (170 g) cream cheese, at room temperature
2 tbsp (30 mL) sour cream
1/4 cup (85 g) honey
Pinch of kosher salt

To make the cake: Preheat your oven to 350°F
(180°C). Spray the bottom and sides of a 9-in (23-cm) round
cake pan with baking spray and line the bottom with a circle of
parchment paper. Set the pan aside.

In a large bowl, whisk together the flour, cinnamon, ginger,
salt and baking soda. Add the eggs, sugar, buttermilk,
applesauce, and oil and whisk gently just until everything is
combined. Use a rubber spatula to scrape the batter into the
prepared pan and then smooth the surface so it is even.

Bake the cake until it is just barely firm to the touch and a
toothpick inserted in the centre comes out clean, about 55
minutes. Set the cake aside on a wire rack to cool to room
temperature.

Use a dinner knife to loosen the edges of the cake from the pan
sides and then invert it onto your work surface. Peel off and
discard the parchment. Invert the cake one more time onto a
serving platter.

To make the frosting: In a large bowl, combine
the cream cheese, sour cream, honey, and salt and whisk
together aggressively until the cream cheese is slightly
aerated (you can also do this with a handheld electric mixer or
in a stand mixer).

Spread the frosting over the top of the cake and don’t worry
too much about making this perfect. I think a not-too-perfect
cake is so much better than a perfect cake. Cut into wedges and
serve. Leftovers can be wrapped in plastic wrap and stored in
the refrigerator for up to 3 days.

Reprinted from Now & Again by Julia
Turshen with permission by Chronicle Books, 2018

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