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Triple Layer Applesauce Cake - from Cantaberry's in Ellijay
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Cuisine: Dessert
From the Menu of ... Cantaberry Restaurant
51 River St., Ellijay, 706-636-4663
Q: While visiting Ellijay , we had lunch at the Cantaberry [Restaurant] on River Street. After finishing a wonderful creamy tomato-basil soup and chicken salad, we glanced into the kitchen to see a huge layer cake being frosted. A waiter brought it by and encouraged us to try this applesauce cake. We ordered one slice and five forks. It was huge and delicious! It was still slightly warm and iced with cream cheese frosting and was out of this world. I have tried many recipes since returning home, but none come close to that cake. Could you possibly help? -- Kathy Woodrum, Millen
A: No one can make it the way Blue can make it, said Cantaberry Restaurant co-owner Bruce Eubanks of his wife, co-owner and chef, Blue Eubanks, who makes all the cafe’s cakes and pies from scratch. She had never written down this recipe before we asked her for it.
The chunks of apple from the applesauce add an element of surprise to this delicately spiced cake and the frosting spreads easily.
— Deborah Geering, for the Journal-Constitution
Hands on time: 35 minutes Total time: 1 hour and 30 minutes Serves: 12
Ingredients:
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NOTE: It's very important to use the chunky applesauce or the batter will be too runny and the cake might not rise correctly.
FOR THE CAKE:
3 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup packed brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups milk
1/2 cup cooking oil
1 cup chunky gourmet applesauce
FOR THE CREAM CHEESE FROSTING:
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 1/2 pounds (about 6 cups) confectioners’ sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Instructions:
To prepare the cake: Preheat oven to 350 degrees. Grease and flour (or grease, line with parchment paper and grease again) three 8- or 9-inch round cake pans. In a bowl, mix the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well to break up any clumps of brown sugar.
In a large bowl, beat the eggs, then stir in the milk, oil and applesauce. Add the dry ingredients all at once and mix until just moistened. Batter will be slightly lumpy.
Divide batter between the prepared cake pans. Bake for 20 to 25 minutes, or until the cakes spring pan when lightly touched. Cool in pans for about 10 minutes, then invert the cakes onto wire racks and cool completely.
To prepare the frosting: With an electric mixer, beat the butter and cream cheese until very light. Gradually add the confectioners’ sugar and beat until smooth. Add the vanilla extract; then beat in enough milk to get a good spreading consistency.
When cake has cooled, assemble and frost.
In a large bowl, beat the eggs, then stir in the milk, oil and applesauce. Add the dry ingredients all at once and mix until just moistened. Batter will be slightly lumpy.
Divide batter between the prepared cake pans. Bake for 20 to 25 minutes, or until the cakes spring pan when lightly touched. Cool in pans for about 10 minutes, then invert the cakes onto wire racks and cool completely.
To prepare the frosting: With an electric mixer, beat the butter and cream cheese until very light. Gradually add the confectioners’ sugar and beat until smooth. Add the vanilla extract; then beat in enough milk to get a good spreading consistency.
When cake has cooled, assemble and frost.
Notes:
It's very important to use the chunky applesauce or the batter will be too runny and the cake might not rise correctly.
Nutrition:
Per serving: 638 calories (percent of calories from fat, 31), 7 grams protein, 104 grams carbohydrates, 1 gram fiber, 22 grams fat (9 grams saturated), 86 milligrams cholesterol, 317 milligrams sodium.
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