Amazing Applesauce Spice Cake
Submitted by gvbancroft
Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.
YIELD
16 servingsPREP
25 minCOOK
35 minREADY
2 hrsApplesauce spice cake is the rare low-fat dessert that doesn’t taste apologetic. Three whipped egg whites do the work that butter and yolks normally would, lifting a moist Bundt that stays tender for days. Two tablespoons of canola oil is the only added fat in the whole pan.
The spice mix is the classic fall quartet: cinnamon, freshly grated nutmeg, ground cloves, and a hint of ginger. Fresh-grated nutmeg makes a real difference here, pre-ground stuff tastes flat and dusty. Use a Microplane on a whole nutmeg if you have one.
The corn syrup might seem odd, but it’s what keeps the cake moist without butter. It also helps the crumb stay tender past day one. Unsweetened applesauce does the rest of the heavy work, adding moisture and a faint orchard-fruit flavor that anchors the spices.
Fold the whites in two stages, a sacrificial cup to lighten the batter, then the rest gently with a spatula until just combined. Streaks of white are fine, over-mixing collapses the air.
Chef Tips
- Bring egg whites to room temperature for maximum volume. Cold whites won’t whip as high.
- The whites are ready when they’re stiff but not dry. Look for glossy peaks that hold their shape but still bend slightly at the tip.
- Dust the pan with flour after the cooking spray, especially in the tube center. That’s where Bundts always stick.
- Cool 10 minutes in the pan before inverting. Sooner and the cake tears, longer and it sweats.
Variations
- Swap apple juice for orange juice in the batter for a brighter citrus note.
- Stir ½ cup of chopped toasted walnuts into the batter for crunch.
- Top with a maple glaze instead of vanilla for a more autumnal finish.
Ingredients
Directions
Position a rack in the center of the oven and preheat it to 350℉ (180℃).
Coat a 9-inch (6-cup) Bundt or plain tube pan (preferably nonstick) with cooking spray.
Dust with flour, being sure to coat the tube and tap out excess flour.
Sift together the flour, cornstarch, baking powder, baking soda, salt, and spices in a large bowl.
Stir in ¾ cup of the sugar.
In a small saucepan, combine the oil, corn syrup, and fruit juice, Remove from the heat.
Make a well in the center of the flour mixture, and pour in the warmed corn syrup mixture.
Whisk to combine, then beat in the applesauce and vanilla extract. In a grease-free bowl, combine the egg whites and cream of foamy.
Gradually add the remaining ¼ cup sugar, and whip until the whites are stiff but not dry.
Stir about 1 cup of the whipped whites into the spice batter to lighten it. Then gently fold in the remaining whites.
Spoon the batter into the prepared pan, and smooth the top.
Bake for about 35 minutes, or until the top feels springy to the touch and a cake tester inserted in the center comes out clean.
Do not overbake.
Cool the cake in the pan on a wire rack, for about 10 minutes.
Allow the cake to cool completely.
Serve it plain, or sift on a little confectioners’ sugar or top with Vanilla Glaze.
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