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    You are in: Home / Recipes / Baby's First Applesauce Cake and Petit Fours Recipe
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    Baby's First Applesauce Cake and Petit Fours

    Baby's First Applesauce Cake and Petit Fours. Photo by CraftScout

    1/3 Photos of Baby's First Applesauce Cake and Petit Fours

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    CraftScout's Note:

    This is from Martha Stewart's Kids magazine. They developed it to be tasty for adults and good for one year olds to eat. You could probably give it to younger babies who are eating solid or sort of solid food, too. I cut this in half and used two 9"x13" pans instead of two 13"x18". The cake ends up being about 8" square with 4 layers or 2 layers. We cut our "half cake" into 16 pieces, so I am estimating 32 pieces for the larger, although I think it would be hard to cut the pieces that small. :) Plus the larger version makes 20 petit fours. Cook time does not include cooling time.

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    Ingredients:

    Serves: 52

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
    2. 2
      Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
    3. 3
      Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
    4. 4
      Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
    5. 5
      Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
    6. 6
      Cakes can be stored at this point, wrapped in plastic, overnight.
    7. 7
      Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
    8. 8
      For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Apricot Whip) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Apricot Frosting) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
    9. 9
      For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Apricot Whip) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Soft Apple Slices). Pipe dot of frosting onto other half, or decorate in some other manner.

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    Ratings & Reviews:

    • on April 15, 2012

      55

      Very tasty, very sweet. I also used apricot jam between the layers and a butter cream frosting. I will definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2008

      55

      This recipe is exactly what I was looking for! Thank you for posting it. I cut the recipe by 1/3 for a very small "test" cake before making it for my daughter's 1st birthday. It is wonderful!! Easy, sooo moist and full of flavour! I prepared it in 2 round pans and spread apricot jam between the layers. The apple and apricot are a perfect pair. I am going to do a regular butter cream icing but am excited to have found a natural vegetable based food colouring made by "India Tree."

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baby's First Applesauce Cake and Petit Fours

    Serving Size: 1 (61 g)

    Servings Per Recipe: 52

    Amount Per Serving
    % Daily Value
    Calories 179.7
     
    Calories from Fat 77
    42%
    Total Fat 8.5 g
    13%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 144.6 mg
    6%
    Total Carbohydrate 24.6 g
    8%
    Dietary Fiber 0.6 g
    2%
    Sugars 12.2 g
    48%
    Protein 1.5 g
    3%

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