You are viewing cooking

Previous Entry | Next Entry

I'm going to be attempting to make a Red Velvet cake tomorrow, and was looking at Paula Deen's recipe. I was reading the reviews and one of the reviewers mentioned adding 1/2 cup of unsweetened applesauce to the batter to keep the cake moist. Then several other people who reviewed it thanked the person for the tip on the applesauce, so I was wondering if this is something that works pretty well as a rule?

A couple of the reviewers said they found the cake too dry since it uses butter instead of oil, and since this is for a friend's dinner party, I really don't want to end up with dry cake, but I also really don't want to end up with some weirdo textured/flavored applesauce thing when you add the applesauce you don't subtract anything else from the recipe? And it doesn't change the flavor? If I decide not to use the Paula Deen recipe (this Emeril recipe looks a little easier), could I still add applesauce to another recipe to ensure a moist cake? Does this trick work for any sort of cake?

Sorry if this is a supernewb question, I've never made a cake from scratch before so I don't want to mess it up! Any tips would be much appreciated! Thanks!


( 9 comments — Leave a comment )
Nov. 17th, 2006 09:43 pm (UTC)
Apple sauce is often used as a fat replacer in baking so I can see where this idea originated. I've never tried it myself but it makes sense to me.
Nov. 17th, 2006 09:45 pm (UTC)
Yeah! I have heard of it used as a fat replacer too, but the reviewer who added it didn't mention subtracting any fat, so I didn't know if that was something that needed to be done or what...
Nov. 17th, 2006 09:49 pm (UTC)
Well, if it was dry then taking away fat and replacing it with applesauce would keep it dry (would prob even make it a bit worse as it's not quite as good as fat).
Nov. 17th, 2006 09:50 pm (UTC)
Yeah, that does make sense (is anything quite as good as fat? ;)
Nov. 17th, 2006 09:52 pm (UTC)
salt, chocolate...

(all things that are Bad For You)
Nov. 17th, 2006 10:33 pm (UTC)
I make brownies with applesauce and a small amount of butter. They're wonderfully moist, they stay moist for days, and no, you really don't notice the taste. Maybe if you're really paying attention, but if no one told you there was applesauce you'd never guess. I'd go ahead and try it; might want to use unsweetened applesauce, or else decrease the sugar by a tablespoon or so.
Nov. 17th, 2006 11:17 pm (UTC)
I always use applesauce instead of oil when making cakes, and they pretty much taste the same as when you use oil.
Nov. 18th, 2006 02:39 am (UTC)
I tried twice to replace the oil in a recipe with applesauce and both times the cake was too soggy. Once was pumpkin cake (from scratch) the other was a chocolate cake (box mix).
Nov. 18th, 2006 02:41 am (UTC)
I've actually made an 'applesauce cake', where you replace all the liquids (not just the oil) with applesauce and then 'ice' it with applesauce, too.*

You have to eat the cake within a week or it goes moldy from all the moisture. No joke.

So, replacing the oil may make the recipe a little bit more moist. Replacing all the liquids (oil, water, etc), will definitely make it more moist.

*Easy to do- get a spice cake mix and replace the oil and water with equal amounts of applesauce. Bake in two round pans. Stack with a layer of applesauce in between, then ice the top and sides with more applesauce. Be careful when removing from the pans, though... have a towel or plate ready to help support it or it'll fall apart before you get the thing put together.
( 9 comments — Leave a comment )


Latest Month

December 2014
Powered by
Designed by Tiffany Chow