Here are the ingredients you need for the cake:
Cake:
1/3 Cup of Butter (No substitutions)
3/4 Cup Granulated Sugar
1 Cup Applesauce
1 teaspoon Vanilla
1 1/2 Cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
A pinch of Ground Nutmeg
1/2 teaspoon Salt
Ingredients for the Glaze:
Rum Butter Glaze:
2 Tablespoons butter (no substitutions)
1 Cup Powdered Sugar
1/8 teaspoon Imitation Rum Extract
3-4 teaspoons of Whole Milk or Cream
Extra Cinnamon For Dusting over the top
Directions:
Cake:
1. Get out a light colored saucepan and place on stove. Turn heat up to medium and put sauce pan on stove. Melt 1/3 cup of real butter. I like to cut the butter up into tablespoon slivers and spread it around the pan so it will melt evenly. You can't substitute with margarine or anything else. I like to use salted because yum. (Have applesauce and sugar measured out and ready to pour in).
2. Cook and stir constantly for about 3 minutes until butter begins to brown (you will smell a nutty scent and there will be brown bits on the bottoms of the butter mixture).
3. Immediately remove from heat and quickly stir in sugar, applesauce, and vanilla. Set aside.
4. Combine remaining dry ingredients (flour, baking soda, cinnamon, nutmeg, salt) in a large bowl. Whisk dry ingredients together so everything is spread around..
5. Dump into applesauce mixture and stir until combined. Pour the batter into a greased 8 x 8" baking dish. I like to use Baker's Joy to spray my pan. It is truly a baker's best friend!
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| This is is a batter you can lick off your spatula once your cake is in the oven. No eggs and super yummy. |
6. Bake at 350* for 25+ minutes or until a toothpick inserted in center comes out clean.
Glaze: (Prepare this as soon as the cake comes out so that the cake will still be hot when you pour the glaze on)
7. Melt butter in a saucepan over medium heat using a light colored saucepan again and with powdered sugar, rum, and milk ready to immediately pour in when butter is browned.
8. Cook and stir for about 2 minutes (it will take less time since there is less butter) until butter begins to brown. You will smell the delicious nutty aroma again and see some golden brown flecks.
9. Immediately remove from heat and stir in powdered sugar, rum, and milk until spreadable and smooth.
10. Pour warm rum-butter glaze over hot cake. Dust cinnamon over the top. I like to put the cinnamon in my hands and rub my hands together over the cake to dust the cinnamon evenly. Let cake cool for 10 minutes to let the frosting set up and then serve warm. Its so hard to wait, but its worth it!
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| Here I am eating my cake while I write this blog post. Sooooo delicious! |
*You can double this recipe and cook in a 9 x 13" pan.
We eat it when its cold too. You can't go wrong. Its so so so SO tasty :)
This can be a tricky recipe to make. You have to be so careful with the butter. You need to watch it like a hawk! If you let it cook a few seconds too long it will burn and be ruined and you'll have to start over with your butter. If you don't let it get brown at all then it won't taste as yummy. So turn your overhead stove light on and have CONSTANT VIGILANCE :).
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| Here is a picture I got online. Since I have to be so quick with putting the applesauce and sugar in I didn't want to snap my own picture and risk burning my butter! |
I keep my applesauce and sugar right by the stove all measured out and ready to instantly pour into the butter once it has reached the perfect brownness so the sugar and applesauce can help it to immediately cool down and stop cooking.
Use a light colored pan so you can see the butter well. After about 30 seconds of your butter cooking it will start to bubble. Stir constantly and quickly so all the butter cooks evenly. As soon as you see some brown bits take the butter off the heat and pour in your other ingredients! It can burn so quickly so you have to be fast.
Here is a link on buzzfeed I found that helps explain the butter browning process pretty well.
Same thing with the glaze, I keep the powdered sugar, milk, and imitation rum all measured out right by my stove so I can immediately dump it into my browned butter once its removed from the heat.
The smell of browned butter is so delicious, like toasted hazelnuts. Your whole house is going to smell amazing!
Enjoy your cake, we sure did. Happy Birthday Johnny Appleseed!
Here is a youtube video you can show your kids about Johnny Appleseed while they eat their tasty cake!
Browned-Butter Applesauce Cake with Rum-Butter Glaze
Cake:
1/3 Cup of Butter (No substitutions)
3/4 Cup Granulated Sugar
1 Cup Applesauce
1 teaspoon Vanilla
1 1/2 Cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
A pinch of Ground Nutmeg
1/2 teaspoon Salt
Rum Butter Glaze:
2 Tablespoons butter (no substitutions)
1 Cup Powdered Sugar
1/8 teaspoon Imitation Rum Extract
3-4 teaspoons of Whole Milk or Cream
Directions:
Cake:
1. Melt butter in a saucepan over medium heat.
2. Cook and stir constantly for about 3 minutes until butter begins to brown.
3. Immediately remove from heat and quickly stir in sugar, applesauce, and vanilla. Set aside.
4. Combine remaining dry ingredients (flour, baking soda, cinnamon, nutmeg, salt) in a large bowl and stir in applesauce mixture. Pour the batter into a greased 8 x 8" baking dish.
5. Bake at 350* for 25+ minutes or until a toothpick inserted in center comes out clean.
6. Make the glaze.
Glaze:
7. Melt butter in a saucepan over medium heat.
8. Cook and stir for about 2 minutes until butter begins to brown.
9. Immediately remove from heat and stir in powdered sugar, rum, and milk until spreadable and smooth.
10. Pour warm rum-butter glaze over hot cake. Dust cinnamon over the top. Let cake cool for 10 minutes and then serve warm.
*You can double this recipe and cook in a 9 x 13" pan.
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