Pumpkin APPLESAUCE CAKE
Sometimes I just want cake, quickly, but also deliciously. This pumpkin cake is the perfect answer. It’s a one-bowl wonder of all the fall feels topped with billowy 7-minute frosting. Make this and you’ll fall in love.
INGREDIENTS
For the cake:
– 1 15-oz can pumpkin pureé
– 2 large eggs
– 1 cup applesauce
– 2 tbsp molasses
– 1 tsp vanilla extract
– 1 tbsp orange zest
– 3/4 tsp ground ginger
– 2 tsp cinnamon
– 3/4 cup sugar
– 2 1/2 cups flour
– 1 tsp baking soda
– 3/4 tsp salt
For the 7-minute frosting:
– 3 egg whites
– 3/4 cup sugar
– 1/2 tsp salt
– 1 tbsp corn syrup
– 1 tsp vanilla extract
INSTRUCTIONS
For the cake:
Preheat oven to 350°F.
Grease a 9-inch parchment-lined round cake pan and set it aside.
In a large bowl, combine the pumpkin pureé, eggs, applesauce, molasses, vanilla, and orange zest. Whisk to combine. Add the sugar, flour, baking soda, and salt. Whisk until just combined with no dry streaks.
Pour into prepared cake pan and bake in preheated oven until a skewer inserted in the middle comes out clean, 45-55 minutes.
Remove from the oven and cool in the pan for 10 minutes. Once cooled, remove from the pan and finish cooling on the rack.
For the 7 minute frosting:
In the bowl of an electric mixer, combine the egg whites, sugar, salt, and corn syrup. Set over a saucepan with barely simmering water and whisk constantly until the sugar is dissolved and the mixture reaches 160°F.
Remove from the heat and return to the electric mixer or hand mixer. Whip on medium-high until the frosting has cooled to room temperature and holds stiff peaks, 6-8 minutes. Add the vanilla extract and whisk to incorporate.
Pile the frosting on top of the cooled cake, the more freeform, the better. Serve immediately.
