Applesauce Cake with Caramel Glaze
Procedure
Chef Critique - Moist cake, caramel crystalized
My Critique - Agreed, overcooked caramel
Group Critique - Good cake
- 1 Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25.4 cm) tube pan.
- 2 Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
- 3 Add the egg; beat well.
- 4 Sift together 2½ cups (10 ounces, 283 g) of the flour, the baking soda, salt, and spices. Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
- 5 Dredge the raisins and walnuts in the remaining flour; fold into the batter.
- 6 Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until cake tests done.
- 7 Cool cake in pan 15 minutes, then invert onto a cake rack to cool completely.
- 8 Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
- 9 Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
- 10 Continue cooking, stirring constantly, until the mixture reaches soft-ball stage (240°F or 115°C). Remove from the heat, and beat about 5 minutes or until thick.
- 11 Drizzle the hot sauce over the cooked cake.
Chef Critique - Moist cake, caramel crystalized
My Critique - Agreed, overcooked caramel
Group Critique - Good cake