Applesauce Stuffed Cinnamon Healthy Cake
This is a recipe I came up with after becoming intrigued with the idea of putting frozen foods in baked goods after I made the peanut butter-stuffed brownies from a Twisted YouTube video where you freeze the peanut butter (link). :)
The other inspiration was experimenting with using healthier substitute ingredients when making cake mix: specifically substituting applesauce for oil (link).
What you get is a blend of cinnamon bun/cake with applesauce -- all in one!
During my experiments coming up with the recipe, I tried it a couple ways to figure out what worked and this worked best -- to get baked cake and applesauce in the middle. Unfortunately, you can't put the frozen applesauce into the batter like when you are cooking peanut-butter stuffed brownies. The cake batter around it doesn't cook because the frozen applesauce area is so much colder than the rest of the pan, so you get some areas with uncooked cake around the applesauce. See Trial & Error section below.
When you substitute 1 applesauce container for 1/2 cup oil, you decrease the calories of prepared cake mix cake by almost 1000 calories and it doesn't taste like applesauce. The applesauce just adds the moisture to the cake.
The recipe uses a yellow cake mix box as a base. I added cinnamon because that goes well with the applesauce; cinnamon and apples are a classic combo.
- Yellow cake mix box
- 2 frozen applesauce (in paper cupcake cups)
(There are 3 in the picture above, but you only need 2 for 1 batch.)
- 2 or 3 eggs (whatever is on that cake mix box)
- 1 teaspoon of cinnamon
- Optional: Melted vanilla frosting for glaze
Equipment: Oven, Breadloaf pan, 2 paper cupcake cups, muffin pan
1.) Freeze applesauce by pouring the applesauce into a paper cupcake cup in a muffin pan as noted in the pictures -- leave in the freezer overnight.
-- Note: I did try to freeze it in the containers only, but I couldn't get it out. See the plastic containers in the same photo. I recommend using the paper cupcake cup/muffin pan method.
-- Same steps as I mentioned in the "Most-est Moist-est Cornbread" post.
The next day (or whenever, you can leave the applesauce in the freezer, it's just frozen like an ice cube),
2.) Preheat oven to 350 degres.
3.) Prepare yellow cake mix as on the box -- except substitute 1 applesauce container for the 1/2 cup of oil.
4.) Bake in a breadloaf pan for ~30 minutes or until it is cake, but not completely cooked through.
5.) Take out the cake, but leave the oven on.
-- You're putting the cake back in the oven with the applesauce in it.
6.) Next, carefully (it's hot) cut two square pieces that are about the size of the frozen applesauce -- one on each side of the loaf.
** Do not cut all the way through to the bottom.
7.) Take out some of the cake from the square pieces of cake, but leave the top of the cake. ** You want the frozen applesauce to fit into the slots you made in the cake, but you want there to be a "cake hat" to put on top of it.
8.) Put the 2 frozen applesauces into the slots you made and put your 2 "cake hats" on top of them.
9.) Bake for another 15-20 min.
-- You do not have to worry about the cake drying out because there is moisture from the frozen applesauce melting .
10.) Optional: Melt some vanilla frosting in the microwave (20-30 seconds) and pour on cake.
-- See icing pouring video below! Haha. :)
Give it a try! We are good at this!
Trial & Error
Unfortunately, you can't put the frozen applesauce into the batter like when you are cooking peanut-butter stuffed brownies. The cake batter around it doesn't cook because the frozen applesauce area is so much colder than the rest of the pan, so you get some areas with uncooked cake around the applesauce.