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    You are in: Home / Community Forums / Breads & Baking / Applesauce Spice Cake problem
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    Applesauce Spice Cake problem

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    Sat Feb 08, 2014 12:56 am
    Regular "Line Cook" Poster

    I have tried to make an applesauce spice cake in the morning and met with problems, my cake has a gummy dense interior, crumbless and sticky. However when a toothpick inserted in the center comes out clean.

    The ingredients are as followed :
    250 grams all-purpose flour
    2 tsps baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    3/4 tsp cinnamon
    1/2 tsp ground ginger
    1/8 tsp ground all spice
    113 grams unsalted butter (softened)
    150 grams light brown sugar
    1 tsp pure vanilla extract
    1 large egg
    65ml milk
    365 grams unsweetened applesauce

    I baked it at 180dC for 40mins.

    What could be the problem, please advice.[/img]
    Sat Feb 08, 2014 10:49 am
    Forum Host
    I am going to see if I can find some recipes for comparison, but it looks like there is an awful lot of moisture in the batter. Let's see what we can figure out.
    Sun Feb 09, 2014 5:44 am
    Regular "Line Cook" Poster
    Alright, appreciate your help. I made the same cake the other day with 240g of applesauce, 2eggs and no milk which turns out dense with little crumbs but less gummy... however, I was out of applesauce that time. I'm looking for fine crumbs and lighter texture, wonder if that is possible with low fat cakes...
    Sun Feb 09, 2014 10:48 am
    Forum Host
    Light is tough with applesauce, I think.
    Sat Feb 15, 2014 7:38 pm
    Forum Host
    This is the recipe I have used for eons, and it makes a wonderful (8 x 8 ) applesauce spice cake that is not dense. Applesauce Cake (Ob'l Dunkes Kucha) (I suppose you can omit the raisins if you prefer).

    If you are looking for the recipe for a applesauce spice layer cake, I will have to see if I still have it (haven't made it in decades). icon_confused.gif

    If you are just trying to cut the amount of fat in your spice cake recipe by substituting applesauce for the fat, you cannot substitute more than 1/2 to 2/3 of the amount of fat with applesauce. icon_confused.gif
    Mon Feb 17, 2014 7:24 am
    Regular "Line Cook" Poster
    I see.. I'm very concern about the amount of fats in my meals therefore I'm trying ways to bake with as little fats as possible. Thanks for the recipe!
    Mon Feb 17, 2014 10:16 am
    Forum Host
    My mother found most American cake and quick bread recipes to be too rich, and cut the sugar and fat in half automatically, with no substitutions. I cannot remember her having a problem with any of the recipes. So definitely experiment with just cutting fat.
    Tue Feb 18, 2014 7:31 am
    Regular "Line Cook" Poster
    Really?! That's great! Shall try reducing the butter next time. Also I heard that the sugar helps prevent the formation of gluten as well, which have the same properties as butter, therefore isit possible to reduce both sugar and butter that much?
    Tue Feb 18, 2014 8:07 am
    Forum Host
    I've never heard that. It's more important not to overbeat the dough after the flour is added - working the flour is what develops gluten. I reduce fat and sugar in a lot of recipes, perhaps not always by half, but pretty much most of the time in recipes, as I also find most recipes too sweet.
    Wed Feb 19, 2014 8:41 am
    Regular "Line Cook" Poster
    I see.. Thanks for your advise.
    Sat Feb 22, 2014 7:16 am Groupie
    Good morning. If you are still interested in baking this recipe successfully post back & I will explain to you why you sustained a baking failure. I can & will provide the corrections for a viable baked product for your benefit. Please do so in a timely basis.

    Till then enjoy the rest of the day.

    Sat Feb 22, 2014 7:24 pm Groupie
    Sat Feb 22, 2014 11:10 pm
    Regular "Line Cook" Poster
    Hi yes I am interested to know whats wrong. Please advise. Thanks
    Sun Feb 23, 2014 7:14 am Groupie
    Good morning. Thank you for the timely reply. This recipe, the way it is written is way out of balance. Hence why you sustained a baking disappointment.

    Notice the amount of applesauce 365 gr, that amount to 12.875, oz The decimal point was mis~placed. It should read 36.5 gr...1,1/4, oz of apple sauce. Take notice there is 4, oz of butter that is fat plus 12.875 of AS that is fat also combined this amount of fat exceeds the amount of the flour.

    we need 3, eggs not 1, egg. you now can continue with the recipe. Now then eggs have water in them Sooo, being we are adding 2, extra eggs we should reduce the milk by about 1, oz to 3, oz.

    When completed come back & tell us how well you have done.

    Enjoy the rest of the weekend.

    Sun Feb 23, 2014 8:16 am
    Regular "Line Cook" Poster
    Thanks for the advise! would try that soon and post the result.
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