Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup unsweetened applesauce
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
5. Add the flour mixture to the butter mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture.
6. Fold in the shredded coconut and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 330
Fat: 16g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 260mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use vegetable oil instead of butter.
- You can use sweetened applesauce instead of unsweetened applesauce.
- You can use any type of nuts instead of walnuts, such as pecans or almonds.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the batter.
- You can substitute the shredded coconut with chopped pineapple or mango.
- You can add 1 teaspoon of vanilla extract to the batter.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with whipped cream or a dollop of vanilla ice cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Applesauce cake is a traditional American dessert that dates back to the early 1900s. It was a popular dessert during the Great Depression because it was easy to make and used inexpensive ingredients.
Flavor profiles:
This cake has a sweet and slightly tangy flavor from the applesauce, with a hint of cinnamon and nutmeg. The shredded coconut and chopped walnuts add a crunchy texture.
Serving suggestions:
Serve this cake as a dessert or for breakfast with a cup of coffee or tea.
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