- When browning the butter, watch it carefully. It can go from browned to burned in a matter of seconds.
- The butter should just begin to take on an amber color (similar to apple juice), when you remove it from the heat.
- Margarine won't brown, or at least won't taste "browned", so only real butter can be used for this recipe.
- When adding the flour and other dry ingredients to the butter and applesauce mixture, you can use a mixer or stir by hand. I've made it both ways and there doesn't appear to be a difference either way.
- You can add an additional tablespoon of milk to the glaze if it appears to thick to pour over the cake.
- The glaze is amazing on it's own and makes a great alternative to traditional glazes on cinnamon rolls, Bundt cakes or any other dish that utilizes a powdered sugar based glaze.
Applesauce Cake with Brown-Butter Rum Glaze
1 2/3 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Butter Rum Glaze-Recipe below
Melt butter in a medium saucepan, cooking until it begins to turn brown (about 3 minutes). Remove from heat and stir in applesauce, sugar, brown sugar and vanilla. Transfer to a large mixing bowl and mix in flour, baking soda, cinnamon and salt. Pour batter into a well greased 8x8 baking dish and bake at 350 degrees for 30 minutes or until a toothpick inserted in center of cake comes out clean. Pour glaze over warm cake while and let sit for 30 minutes. Serve warm
Butter Rum Glaze
2 1/2 tablespoons butter, no substitutes
1 cup powdered sugar
1/2 teaspoon rum extract/flavoring
3 tablespoons milk
Brown butter in a small or medium saucepan. Once butter begins to brown remove from heat and whisk in remaining ingredients. Continue whisking until mixture is smooth. Pour over warm cake and let rest 30 minutes.