A Cake That Spans Two Seasons
I am in deep denial.
That it’s October.
That somehow more than three-quarters of the year is now gone — whoosh — just like that.
Fortunately, though, I can turn to cake to make that transition from summer to autumn a little easier to swallow. Cake makes everything better, doesn’t it?
Especially one that combines the flavor of summer peaches with fall apples.
This simple cake is from “One Bowl Baking” (Running Press), of which I received a review copy. The new cookbook is by Yvonne Ruperti, a former recipe developer and writer for Cook’s Illustrated magazine. As the name implies, the book is filled with recipes for cakes, cookies, tarts, and biscuits that take only one bowl to whip up.
The original name of this particular cake is: “Super Moist Applesauce Quick Bread.” But I changed it to: “Super Moist Apple-Peach Sauce Cake” with the quick swap out of regular applesauce for Santa Cruz Organic Apple Peach Sauce, of which I also recently received a sample.
A blend of organic apples, peaches and apple juice concentrate, it comes in a six-pack of individual 4-ounce cups for about $4.99. It’s naturally fat-free with no additional sugar added. One container (one serving) has 70 calories.
The flavor is a nice change of pace from just standard apple because of the tang and complexity that the peach adds. The consistency is runny, almost slurp-able, actually. In fact, you could almost drizzle a little on a plate with the cake for a ready-made coulis.
The cake, itself, is as moist and tender as you can imagine, thanks to all that fruit puree. You don’t really taste the fruit necessarily, but it adds a nice natural sweetness. This is one of those pleasurable no-fuss cakes that is perfect tucked into a lunch box, enjoyed as an after-school snack or an afternoon pick-me-up with a cup of tea. It’s satisfying all on its own. But if you wanted to gussy it up, chopped nuts would be a fine addition.
Thank gawd for cake.
Super Moist Apple-Peach Sauce Cake
(Makes one 8-by-5-inch loaf)
8 tablespoons (4 ounces) unsalted butter, softened, plus more for greasing the pan
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon salt
2 large eggs
1 1/3 cups applesauce or apple-peach sauce
1 teaspoon grated fresh ginger (optional)
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon ground cinnamon
Place an oven rack in the middle position. Preheat oven to 350 degrees. Butter an 8-by-5-inch loaf pan.
In a large bowl, stir the butter, sugar, brown sugar and salt until combined.
Whisk in the eggs, one at a time, until each is incorporated, and then the applesauce and ginger, if using.
Add the flour, baking soda, and cinnamon to the bowl, then whisk until combined.
Spoon into the loaf pan and smooth the top. Bake until just firm and a toothpick inserted into the center comes out clean, about 50 to 53 minutes.
Set the pan on a wire rack for 30 minutes to cool, then remove the cake from the pan to finish cooling.
Note: This cake stores and freezes extremely well. Wrap tightly and store at room temperature for up to four days.
Adapted from “One Bowl Baking” by Yvonne Ruperti
More Loaf Cakes: Absinthe Cake
And: Ricotta Pound Cake