Grandma's Moist Applesauce Sheet Cake (Print Version)

# Ingredients:

→ For the shortcrust pastry

01 - 250g all-purpose flour, plus extra for dusting
02 - 125g cold butter, cubed
03 - 80g granulated sugar
04 - 1 packet vanilla sugar (or 1 teaspoon vanilla extract)
05 - 2 teaspoons cream of tartar baking powder
06 - A pinch of salt
07 - 1 large egg, lightly beaten

→ For the spiced applesauce

08 - 700g tart cooking apples (like Granny Smith or Bramley)
09 - Juice of half a lemon
10 - 30g sugar (adjust to taste depending on apple tartness)
11 - 1 teaspoon ground cinnamon

→ For the lemon glaze

12 - 200g powdered sugar, sifted
13 - 2 tablespoons fresh lemon juice

# Instructions:

01 - Peel, core, and dice the apples into small chunks. Place in a saucepan with the lemon juice and a splash of water (about 3 tablespoons). Cover and cook over medium heat until the apples are completely soft, about 15-20 minutes. Stir occasionally to prevent sticking. Remove from heat, add sugar and cinnamon, then mash to your preferred consistency - some texture is nice. Set aside to cool.
02 - In a large bowl, combine the flour, sugar, vanilla sugar, baking powder, and salt. Add the cold, cubed butter and rub between your fingertips until the mixture resembles breadcrumbs. Add the beaten egg and work everything together until it forms a smooth dough. Divide into two portions - about ⅔ for the base and ⅓ for the top. Chill the smaller portion while you work with the base.
03 - Preheat oven to 390°F (200°C). Press the larger portion of dough evenly into the bottom and slightly up the sides of a greased baking pan. Spread the cooled applesauce over the dough base. Roll out the remaining dough between sheets of parchment paper and place over the filling, trimming any excess. Bake for 30-40 minutes until golden brown and firm to the touch.
04 - While the cake is still warm (but not hot), prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Pour over the cake, spreading evenly to the edges. For traditional flavor development, allow the glazed cake to rest overnight before cutting into squares and serving.

# Notes:

01 - For authentic flavor, this cake should rest overnight after glazing - this allows the flavors to meld and the glaze to partially absorb into the top crust.
02 - If making for a larger gathering, simply double all ingredients and use a standard rectangular baking sheet (approximately 13×18 inches).

Back