Applesauce Crazy Cake with Apple Cider Lemon Curd

Remember Crazy Cake? A.K.A. Wacky Cake? This is a take on that depression era cake made without eggs.

You can make a gluten free version of this cake by substituting any gluten free baking mix for the all-purpose flour.

You can make a vegan version of this cake by using canola oil or another lightly flavored vegetable oil. Serve with applesauce or apple butter instead of the Apple Cider Lemon Curd.

The Apple Cider Lemon Curd provides a nice tart flavor to balance out the spice in the cake. You can also use it as a filling for cupcakes, muffins or cookies!

Applesauce Crazy Cake

1 1/4 cups unbleached all-purpose flour*

1/2 cup granulated sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

2 teaspoons apple pie spice

½ teaspoon salt

1 teaspoon vanilla

2 teaspoons distilled white vinegar

3 tablespoons vegetable oil or melted butter

2 tablespoons molasses

1/3 cup strong cooled coffee

2/3 cup unsweetened applesauce

Preheat oven to 350 degrees Fahrenheit. Grease an 8 to 9 inch baking pan with shortening or butter. Set aside.

Place all dry ingredients in a bowl and whisk or stir until well combined. Mix wet ingredients in a measuring cup and stir to combine. Pour over dry ingredients and stir together until no lumps remain.

Pour batter into prepared pan and bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.

Time will depend on the size of your pan, batter in a larger diameter pan will bake more quickly.

Remove from oven and let cool. Serve straight from the pan cut into wedges, or use a cookie or biscuit cutter to cut out shapes. Serve with Apple Cider Lemon Curd.

*Gluten Free Option:

Substitute 1 and 1/4 cups gluten free baking mix for the all-purpose flour. If your baking mix doesn’t contain xanthan gum, add 1/4 teaspoon xanthan gum to the gluten free baking mix.

 

Apple Cider Lemon Curd

4 cups apple cider

1 cup granulated sugar

1 lemon

2 tablespoons butter

4 large eggs

¼ teaspoon salt

Pour apple cider in a large saucepan. Bring to boil, reduce heat to simmer and simmer cider until it is reduced to 1/3 cup (this should take 30 to 40 minutes). Turn heat off.

Add granulated sugar and butter to the saucepan.  Grate the lemon zest directly into the saucepan. Set the lemon aside, you’ll use the juice later.

Stir together the ingredients in the saucepan until butter is completely melted. Add eggs, one at a time; whisking to mix well after each egg. Add salt and the juice of the lemon, making sure you strain out the seeds.

Turn heat back on and bring to a boil while stirring, then reduce heat slightly. Stir, while mixture is bubbling for 2-3 minutes as it thickens.

If you see browned bits from the apple cider or egg white bits from the eggs, just strain the mixture so it looks pretty. Let cool slightly, then store with a piece of parchment layered directly over the top to prevent skin.

Use within 3-4 days. Freeze any leftovers within 4 days.