June 6th is National Applesauce Cake Day!

standard June 6, 2014 Leave a response
National Applesauce Cake Day UPSIDE DOWN RASPBERRY  APPLESAUCE CAKE | Mrs G's Appliance Chef

Gotta love these daily holidays. They’re so specific–and random–and perfect for food blogging. Today is National Applesauce Cake Day so I made one of my favorite apple pie combinations: Apple Raspberry Pie. 

National Applesauce Cake Day UPSIDE DOWN RASPBERRY  APPLESAUCE CAKE | Mrs G's Appliance Chef

When creating this recipe, I knew that I wanted to do something a little lighter than the traditional square applesauce cake with white icing. A lot of local farmers’ markets are opening back up for the season and are wonderful places to pick up fresh fruit for your summer desserts. 

National Applesauce Cake Day UPSIDE DOWN RASPBERRY  APPLESAUCE CAKE | Mrs G's Appliance Chef

I put the two together to create this recipe. Adding some fresh lemon zest helps give it a fresh summer taste.

UPSIDE DOWN RASPBERRY APPLESAUCE CAKE
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Ingredients
  1. • 2 cups all-purpose flour
  2. • 2 teaspoons baking powder
  3. • 1/2 teaspoon baking soda
  4. • 1/2 teaspoon salt
  5. • 1/2 teaspoon cinnamon
  6. • 1 stick unsalted butter, softened, plus 1/4 cup, melted for topping
  7. • 1 cup light brown sugar, packed plus 1/2 cup for topping
  8. • 1 teaspoon vanilla extract
  9. • 2 large eggs
  10. • 1 1/2 cups mixed berry applesauce
  11. • 1 pt fresh organic raspberries
  12. • 3 granny smith apples
  13. • Zest of 1 lemon
Instructions
  1. 1. Preheat oven to 350°F. Prepare 8 inch round baking dish by buttering sides throughly. You will be adding melted butter to dish so you not need to butter bottom.
  2. 2. Whisk together dry ingredients through cinnamon.
  3. 3. Beat stick of butter, 1 cup brown sugar, and vanilla until pale and fluffy. Beat in eggs, 1 at a time. Then beat in applesauce. Mix in flour at a low speed until just combined. Do not overmix.
  4. 4. For your raspberry apple topping, core, peel, and slice apples. about them
  5. 5. Add melted butter to your baking dish so that you have a thin layer. Sprinkle with brown sugar. Adjust the amounts if required.
  6. 6. Arrange raspberries and apples in even layer. Sprinkle with lemon zest. Pour batter over topping.
  7. 7. Bake for about 30-40 minutes or until golden brown.
  8. 8. Cool in pan for about 10 minutes and invert onto platter. Serve warm topped with scoop of vanilla ice cream.
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Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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