I have a weakness for cooking magazines, cooking blogs and websites. I love when the weather turns cooler in the fall, so I can start to bake. I haven't made this recipe yet, but it sure sounds delicious and reminiscent of iced applesauce bars I used to make when I was in my early 20s. I found this recipe in the November 2024 issue of Southern Living Best Fall Recipes, but it can also be found on their website, here. See Note and link below for an alternative frosting.
Photo is from the Southern Living website
Cake
3 large McIntosh apples, about 1 1/2 pounds total), peeled and chopped (about 5 cups)
See link here, for substitutes for McIntosh apples
1 1/4 cups packed light brown sugar
3/4 cup canola oil
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon grated lime zest (from one lime)
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
Frosting
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons whole milk
3 cups powdered sugar
1/4 teaspoon kosher salt
2 tablespoons hot water (optional)
Garnish (Optional)
Chopped toasted pecans
Directions
1. Prepare a 9" x 13" cake pan by spraying with a baking spray with flour, or you may just grease the pan with shortening and add some flour. Tap the bottom and sides of the pan to evenly distribute the flour throughout, and then tap out the excess flour. Preheat the oven to 350 degrees.
2. Place the apples in a medium-sized microwaveable bowl. Cover loosely with plastic wrap and microwave on high until softened, about 4 minutes. Transfer the apples and any liquid to a food processor or blender, and puree until smooth, about 20-30 seconds. Cool about 10 minutes. You should have about 2 cups of pureed apples.
3. In a large bowl, whisk together the brown sugar, oil, ginger, cinnamon, lime zest, vanilla, eggs, and purred apples until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Add to the apple mixture and stir just until combined.
4. Pour batter into the prepared pan and bake 350 degrees until a wooden toothpick inserted in the center comes out clean, about 28-32 minutes. Place on a wire rack and cool completely.
5. Prepare the frosting by melting the butter in a medium saucepan. Stir in the brown sugar and bring to a boil. Cook, stirring constantly, for about 2 minutes. Stir in the milk and return to a boil. Remove from the heat and whisk in the powdered sugar and salt, until smooth and thickened. If the mixture is too thick, add hot water until desire consistency is reached. Spread frosting over the cooled cake and garnish with the toasted chopped pecans, if desired.
Note
If you desire a traditional icing, you can a vanilla buttercream frosting, such as this one, found here on the Sally's Baking Addiction website. She has wonderful recipes, and if you haven't checked out her website, please do so.
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