The last apple coffee cake was so good I had to make another one. This is a dark, soft, tight crumbed applesauce cake baked in a loaf pan.
Originally from Food 52, I changed a Bundt cake version to loaf pan form. It’s terrific, and the caramel icing is fool-proof. Also, it freezes well — at least before you ice it. I made this yesterday, froze it, unwrapped it and iced it before serving.
As for the applesauce, I used homemade unsweetened. That sounds like a lot of work, but basically all you do is boil some chopped apples with water and a little lemon juice, then mash.
- 1 cup all-purpose flour (4.5 oz)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt plus a pinch
- 1/8 teaspoon ground black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1 large egg
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 3/4 cup unsweetened applesauce**
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla
- Caramel Icing
- 2 tablespoons butter, cut into chunks
- 1/4 cup packed light brown sugar
- 2 tablespoons plus 2 teaspoons heavy cream
- 1/8 teaspoon kosher salt
- 1/3 to 1/2 cup sifted confectioners’ sugar
- Dash of vanilla (optional)
- Preheat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan.
- Sift together the flour, baking soda, salt, pepper and spices and set aside.
- In a mixing bowl, whisk the egg with both sugars until light. Whisk in the applesauce, oil and vanilla until smooth. Fold in the dry ingredients. Do not overmix.
- Pour the batter into the loaf pan and bake for 38 to 42 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool for 10 minutes in the pan set on on a rack, then turn it out and let it cool completely.
- When cake is cool, put a piece of foil underneath the rack and make the glaze.
- Combine butter, brown sugar, cream and salt in a saucepan and set over medium heat. Bring to a boil, stirring constantly. Boil for one minute, and then pull it off the heat.
- Leave the pan to cool for a couple of minutes (I did not do this), and then whisk or stir in just enough of the powdered sugar to get a pourable consistency. Add the vanilla if using. Immediately pour the glaze over the cake, Let the glaze set before serving the cake.