Rum Raisin Applesauce Cake
Recipe Introduction
August 7, 2001 / The Detroit Free Press
BY GREG PATENT
TRIBUNE MEDIA SERVICES
Imagine: You're mixing a cake batter, but there's no creaming the
butter and sugar, no beating in the eggs one by one, no sifting the
dry ingredients together in a separate bowl, no adding the dry
ingredients and liquid in alternate steps, and no electric mixer
--there's just you, one bowl, and a whisk. In less than 10 minutes,
you have a made-from-scratch cake ready to go into the oven, with
only a small mess to clean up.
When I first ran across this procedure in Andrew Schloss and Ken
Bookman's book "One-Pot Cakes," I was skeptical. It went against all
the rules I knew about baking a cake. How could you make a
light-textured cake without beating butter, sugar and eggs to aerate
the batter? The only way to find out was to test one of their
recipes. Since I'm a chocoholic, I decided on a devil's food cake.
All I can tell you is wow! The cake had an intense chocolate flavor,
and the texture was velvety smooth and tender. One recipe, and I was
hooked. This inspired me to experiment with different flavors, and I
soon discovered that the one-bowl procedure worked with all sorts of
ingredients. It's the most user-friendly way I know of making a cake.
Here's what you do. Melt the butter in the microwave in a large bowl,
then whisk in the sugar to cool the butter so the eggs won't
scramble. Add the eggs to the bowl, and whisk them just until they're
well-combined. At this point, if you want to incorporate some air
into the batter, whisk it a while longer and a bit more vigorously.
Next, add flavorings and spices along with the baking powder and
baking soda, stirring them with the whisk until dissolved. Then stir
in the liquid. The flour comes next, and you stir that gently with
the whisk only until the mixture is smooth. Don't beat the batter
once the flour is added or the flour's gluten will be activated and
toughen the cake's texture. If the recipe calls for fruits or nuts,
stir them in at the last minute, before pouring the batter into the
pan.
Nothing could be simpler.
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Tips for one-bowl success
This one might sound like a no-brainer, but make sure your bowl is
microwave-safe, fits in the microwave, and is big enough to
accommodate all the ingredients.
We like bowls with spouts (also called batter bowls) because they
make pouring the batter easier.
We tested most of these recipes in 8-inch square shiny metal baking
pans, but they'll also work in glass baking dishes or dark baking
pans. Decrease the temperature by 25 degrees since glass and dark
pans conduct heat better than shiny metal.
Be careful not to overbake. Low-fat cakes are sensitive to
overcooking; because ovens vary widely, an oven thermometer is a
must. And it's best to start checking for doneness 10 minutes before
the recommended baking time.
You can store these cakes at room temperature, covered in their
baking pans, for up to 3 days.
All of these cakes are good candidates for the freezer. They'll keep
for up to a month if you wrap them tightly in plastic wrap then
overwrap in foil.
Blueberry-Pecan Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
3/4 cup sugar
2 large eggs
2/3 cup low-fat buttermilk
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 tablespoons sifted powdered sugar
Preheat oven to 350 degrees.
Spray a 9-inch round springform pan with cooking spray, and dust the
pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at
high 1 minute or until butter melts. Whisk in the sugar. Add eggs;
stir well. Stir in buttermilk, orange rind, baking powder, salt,
vanilla and almond extracts and baking soda; stir well. Add flour,
stirring just until blended (do not overstir). Stir in blueberries
and pecans. Spoon mixture into prepared pan, spreading evenly.
Bake for 45 minutes or until lightly browned and a wooden pick
inserted in center comes out clean. Cool 10 minutes in pan on a wire
rack. Sprinkle with powdered sugar. Cut into wedges.
Makes 10 servings.
Tested by Cooking Light magazine
253 calories (36% from fat), 10 grams fat (4 grams sat. fat), 37
grams carbohydrate, 5 grams protein, 287 mg sodium, 59 mg
cholesterol, 60 mg calcium, 2 grams fiber.
Black-And-White Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoons vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon almond extract
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray, and dust with 2
teaspoons flour.
Place the butter in a large microwave-safe bowl. Cover and microwave
at high for 1 minute or until butter melts. Whisk in the sugar. Add
vanilla and egg whites; stir well. Stir in the buttermilk, salt, and
baking soda. Add flour, stirring just until blended (do not
overstir). Spread half of batter into prepared pan. Add cocoa and
almond extract to remaining batter; stir well with a whisk. Slowly
pour the chocolate batter over batter in pan.
Bake for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool for 10 minutes in pan on a wire rack. Cut into
squares.
Makes 9 servings (1 square per serving).
Tested by Cooking Light magazine
255 calories (29% from fat), 8 grams fat (5 grams sat. fat), 41 grams
carbohydrate, 5 grams protein, 324 mg sodium, 22 mg cholesterol, 32
mg calcium, 1 gram fiber.
Spicy Molasses Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
1/3 cup packed brown sugar
2/3 cup molasses
2 large eggs
2 teaspoons ground ginger
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup fat-free milk
1 1/2 teaspoons grated orange rind
1 1/2 cups all-purpose flour
1/2 cup frozen fat-free whipped topping, thawed
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray; dust bottom of
pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at
high 1 minute or until butter melts. Whisk in the sugar . Add
molasses and eggs; stir with a whisk until smooth. Add ginger,
pumpkin pie spice, baking soda, mustard and salt; stir well with a
whisk. Add milk and orange rind; stir well with a whisk. Add flour,
stirring just until blended (do not overstir). Pour batter into
prepared pan.
Bake for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool in pan 10 minutes on a wire rack. Cut into squares.
Serve with whipped topping.
Makes 9 servings; (analysis based on 1 square and about 1 tablespoon
whipped topping).
Tested by Cooking Light magazine
262 calories (27% from fat), 8 grams fat (4 grams sat. fat), 44 grams
carbohydrate, 4 grams protein, 236 mg sodium, 65 mg cholesterol, 88
mg calcium, 1 gram fiber.
Devil's Food Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
1/2 cup Dutch process cocoa
1 cup packed dark brown sugar
2 large eggs
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup hot water
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules
1 tablespoon powdered sugar
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray, and dust the
pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at
high 1 minute or until butter melts. Add cocoa, stirring well with a
whisk. Add brown sugar, stirring well until mixture pulls away from
sides of bowl. Add eggs, 1 at a time, stirring with a whisk until
smooth. Stir in baking soda, vanilla and salt. Gradually add flour to
bowl, stirring just until blended (do not overstir). Combine hot
water and espresso. Add to flour mixture, stirring just until blended.
Pour batter into prepared pan. Bake for 25 minutes or until a wooden
pick inserted in center comes out clean. Cool 10 minutes on a wire
rack. Sprinkle with powdered sugar. Cut into squares; serve warm or
at room temperature.
Makes 9 servings; 1 square per serving.
Tested by Cooking Light magazine
221 calories (33% from fat), 8 grams fat (5 grams sat. fat), 36 grams
carbohydrate, 3.5 grams protein, 225 mg sodium, 65 mg cholesterol, 36
mg calcium, 2 grams fiber.
Pineapple Upside-Down Cake
1 (20-ounce) can pineapple slices in juice, drained
Nonstick cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preheat oven to 350 degrees.
Press 9 pineapple slices between paper towels until barely moist; set
aside. Reserve the remaining pineapple for another use.
Coat a 9-inch square baking pan with cooking spray; drizzle caramel
topping over bottom of pan. Arrange prepared pineapple slices in a
single layer over caramel; place 1 cherry in the center of each slice.
Place the butter in a large microwave-safe bowl. Cover and microwave
at high 1 minute or until the butter melts. Whisk in the sugar. Add
eggs, and stir well. Stir in low-fat buttermilk, baking powder,
vanilla extract, salt and baking soda. Add flour, stirring just until
blended (do not overstir). Pour the batter into prepared pan.
Bake for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool for 1 minute in pan on a wire rack. Place a plate
upside down on top of the cake, and invert onto plate. Cool
completely. Cut cake into squares.
Makes 9 servings; analysis per square.
Tested by Cooking Light magazine
264 calories (27% from fat), 8 grams fat (5 grams sat. fat), 45 grams
carbohydrate, 4 grams protein, 280 mg sodium, 65 mg cholesterol, 68
mg calcium, 1 gram fiber.
Espresso-Walnut Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons finely chopped walnuts
1 teaspoon ground cinnamon
1 tablespoon instant espresso or 2 tablespoons instant coffee granules, divided
5 tablespoons butter
1 cup sugar
2 large eggs
2/3 cup plain fat-free yogurt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups all-purpose flour
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray, and dust with 2
teaspoons flour.
Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso
granules in a small bowl.
Place the butter in a large microwave-safe bowl. Cover and microwave
at high for 1 minute or until butter melts. Whisk in the sugar. Add
eggs; stir well. Stir in yogurt, vanilla, baking soda and salt. Add
flour and remaining 2 teaspoons espresso powder, stirring just until
blended (do not overstir).
Spread half of the batter into the prepared pan, and sprinkle with
half of the brown sugar mixture. Carefully spread remaining batter
over brown sugar mixture, and sprinkle with remaining brown sugar
mixture.
Bake for 25 minutes or until a wooden pick inserted in center comes
out clean. Cool for 10 minutes in pan on a wire rack. Cut into
squares.
Makes 9 servings; analysis per square.
Tested by Cooking Light magazine
284 calories (30% from fat), 9 grams fat (5 grams sat. fat), 45 grams
carbohydrate, 5 grams protein, 231 mg sodium, 65 mg cholesterol, 58
mg calcium, 1 gram fiber.
Rum-Raisin Applesauce Cake
Nonstick cooking spray
2 teaspoons all-purpose flour
6 tablespoons butter
1 cup granulated sugar
2 large eggs
1 cup applesauce
3 tablespoons dark rum
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup golden raisins
1 tablespoon powdered sugar
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray, and dust the
pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at
high 1 minute or until butter melts. Whisk in the sugar. Add eggs,
and stir well. Stir in applesauce, dark rum, cinnamon, vanilla,
nutmeg, baking soda and salt. Add flour, stirring just until blended
(do not overstir). Stir in raisins. Pour the batter into the prepared
pan.
Bake for 30 minutes or until a wooden pick inserted in center comes
out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with
powdered sugar. Cut into squares.
Makes 9 servings; analysis per 1 square.
Tested by Cooking Light magazine
323 calories (25% from fat), 9 grams fat (5 grams sat. fat), 58 grams
carbohydrate, 4 grams protein, 230 mg sodium, 68 mg cholesterol, 24
mg calcium, 2 grams fiber.
List of Ingredients
Instructions
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