C/P Applesauce Cake
Submitted by pups375
Crockpot applesauce cake steamed in canning jars for a tender, spiced cake loaded with walnuts, cinnamon, cloves, and brown sugar. Perfect fall slow-cooker dessert.
YIELD
1 cakePREP
20 minCOOK
3 hrsREADY
3 hrsThis is a crockpot applesauce cake that steams inside canning jars right in the slow cooker, which is a brilliantly retro trick that produces the most tender spice cake you will ever eat. The jars act like tiny steam ovens, holding in moisture and baking the batter evenly from every side.
The flavor profile is pure autumn bakery. Brown sugar, applesauce, cinnamon, cloves, nutmeg, allspice, and a full cup of chopped walnuts all fold together into a dense, aromatic batter. The finished cakes slip right out of the jars for individual servings, or let them cool in the jars for cute gift-giving.
Important safety note: Only use wide-mouth canning jars designed for high-heat use. Decorative jars can contain lead in the glass and should never be used for baking.
Pro Tips
- Grease the jars thoroughly, all the way up the sides. The cake climbs as it bakes and will stick if you miss a spot.
- Fill jars only two-thirds full so the batter has room to rise without overflowing the foil seal.
- Press foil tightly over each jar mouth, greased side down. This keeps condensation from dripping onto the cake surface.
- Test doneness with a toothpick at 2¾ hours. Some slow cookers run hotter than others.
Variations
- Swap walnuts for pecans or add a handful of raisins for extra sweetness.
- Add ½ teaspoon cardamom for a floral twist.
- Top the cooled cakes with cream cheese frosting or a dusting of powdered sugar.
Ingredients
Directions
In bowl cream butter; gradually add sugar to the creamed butter.
Thoroughly mix until fluffy.
Add applesauce. Sift together all dry ingredients, then add those to the mixture.
Add the nuts, and stir well. Pour cake mixture into wide-mouth canning jars.
WARNING: Please use only canning jars that are specially tempered.
Do not use cans or other jars that may not be appropriate for this method due to lead content.
Or, use a special crockpot baking pan available thruough Rival Co.
To assure that baked cakes will slip out easily, grease inside of jars well.
Cover each jar with a piece of foil greased on one side.
Place greased side down and press foil around edges to seal tightly.
Place jars in crockpot with crockery liner in place.
Cover; cook on high-heat setting for 2 ¾ to 3 hours or until cakes spring back when touched and a wooden tothpick inserted near the centers comes out clean.
Remove jars from cooker; cool 10 minutes.
Unmold cakes; remove waxed paper.
Serve warm or cool with whipped topping, if desired.20
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