One Bowl Apple Butter Cake Recipe | Dessert for Two (2024)

FAQs

Can you use apple butter instead of applesauce in baking? ›

But the apple butter has a more concentrated, rich flavor. It works wonders in a cake, especially compared to applesauce. Sure, applesauce is great and delivers a lot of moisture to baked goods, but it rarely brings tons of fall, apple flavor. That's why apple butter is here to save the day!

Sometimes seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. Apple butter may also be used on sandwiches to add an interesting flavor, but is not as commonly used as in historical times.

In most cases, you can substitute applesauce for butter using a 1:1 ratio (if the recipe calls for 1 cup of butter, use 1 cup of applesauce).

Applesauce. Applesauce is a great neutral egg replacement, meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.

The key to prolonging the shelf life of homemade apple butter is to ensure that it is sealed tightly and stored in a cool, dark place, such as a pantry or a refrigerator. If stored in an airtight container in the refrigerator, homemade apple butter can last up to 6 months.

Home-canned apple butter has a shelf life of about two years. Store in a cool, dark place.

Refrigerator Storage – You can store the apple butter in the fridge for up to 1 month. Freezer Storage – You can store the apple butter in the freezer for up to 1 year. Thaw in the refrigerator overnight before using it.

"Apple butter" means smooth talk or flattery.

Applesauce is a fairly quick process, cooked apples run through a food mill. Apple butter is basically concentrated apple sauce, cooked down even more until it's thicker, silkier, and more intensely apple flavored. Like the difference between tomato sauce and tomato paste, essentially.

Is apple butter a Southern thing? ›

Historians do know that apple butter can be traced back to Germany and Belgium during the Middle Ages. The practice was likely brought to Appalachia by the Pennsylvania Dutch, who migrated to Western North Carolina after the American Revolutionary War.

The only thing apple butter has in common with regular butter is its spreadability. But it's actually more comparable to preserves or jam than it is butter; it's really just concentrated fruit, maybe a bit of sugar, with no dairy in sight.

Irish Black Butter is non-dairy and sits within the wider family of apple butter found extensively in North America and parts of Western Europe. This rich spicy apple butter is a truly unique modern day interpretation.

Apple butter is essentially concentrated applesauce.

The only difference is that apple butter is milled, pureed, or finely chopped and then cooked for a longer period of time, which gets out more water and allows it to caramelize.

Applesauce: Unsweetened applesauce can be used to replace oil in baking. It adds moisture and sweetness, resulting in a softer texture. Use an equal amount of applesauce as the amount of oil called for in the recipe.

While both applesauce and apple butter are made by slow-cooking apples with water, spices, and maybe a little sugar until you have something soft and saucy, apple butter is cooked much longer so that the mix cooks down even further to become a thick, glossy, caramelized spread.

Unsweetened applesauce plays the same role as butter or oil in your bake. Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.