Over the weekend I wrote about a little vintage recipe box with recipes in it that I bought. Another thing I bought was a vintage aluminum 9″ Mirro clampless side pin release spring form pan. (Model 1359 M if you are interested.)
The pan looks like this:
The little side pin just slides on and locks into place. The pin is an easy piece to lose, so the spring form pans I usually see around have a latch. I hadn’t seen one with a pin intact for years. Needless to say that made me psyched to find this pan, which was completely in round and in perfect working order.
Yesterday in a fit of pre-snow domesticity that included a batch of chili for later this week, I decided to bake.
In my little recipe box there is indeed a recipe for applesauce cake, but the one I am sharing is my own recipe that I use. My mother and grandmother used to make applesauce cake all of the time, so this was basically the recipe they used but I tweaked it to my liking.
My mother and grandmother used to bake their applesauce cake and a 13″ x 9″ rectangular pan. I like the tube pan better for simple cakes like this. Besides, it looks prettier for the presentation of it all. (Yes, sometimes I have to let my inner Martha Stewart shine absurdly.)
The vintage Fiestaware round platter in the photo I already owned. A few years ago I swapped out all of my “every day china” for vintage Fiestaware. I don’t know what it is about the dishes but they make me happy. Probably the colors.
However like any other vintage plate, I never ever put it in the microwave. In the case of the Fiestaware it also has to do with the old glazes. (Check out this article from Smithsonian and The Spruce.) Old plates were designed pre-microwave and pre-dishwasher.
My Fiestaware is fine in the dishwasher, although sometimes I just hand wash it. Other old plates I have like Limoge never, ever go in the microwave or dishwasher because of the glazes and the metallic gold leaf touches. But having to do a few dishes by hand never hurt anybody.
However this post is not a primer on vintage dishes is it? It’s about the applesauce cake. (Yum)
I will note that yesterday this cake took 50 to 55 minutes to bake. So once you hit the 45 minute mark you have to keep an eye on it depending on your oven.
(And yesterday, shhhh don’t tell I didn’t have applesauce but I did have homemade apple butter I had made. And what is apple butter except more cooked down applesauce, right?)
And here is your hack for flouring and greasing a pan. Depending on what kind of a cake it is sometimes instead of dusting with flour if it’s a chocolate cake for example, I will grease the pan and dust with unsweetened Cocoa. Or I will dust with almond meal otherwise known as ground almonds. But for a cake like this, I am just going to dust with flour but I prefer the flour you use when making a roux: Wondra.
Wondra is super fine. That’s what makes it quick mixing for a roux or a gravy. That’s what makes it ideal in my opinion when you have to grease and flour a baking pan. I sometimes use it for dredging meat to brown for a stew.
But again, sorry, I got off track. Here is the recipe:
3/4 cup unsalted butter, melted but slightly cooled
1 cup brown sugar
1/2 cup white sugar
1 1/2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
2 cups applesauce
1/2 cup white raisins
1 cup chopped walnuts
Powdered sugar to dust cake when cool
• Preheat oven to 350°F degrees
• In a big bowl whisk white sugar, brown sugar and mix well.
• Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• Add to the creamed mixture salt, spices, baking powder, baking soda, then the applesauce. Add the flour.
• Finally fold in the raisins and walnuts.
• Pour batter into a greased and floured tube pan and bake until firm to the touch, about 50 minutes. Let cool in the pan, then pop it out of the pan and dust with powdered sugar.