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!

Average shelf life unopened is 11 months. But after you open a jar, it is very important it is re-capped and refrigerated. It will last about a month in the refrigerator, but we usually finish out a jar in a couple of days. The same goes for any baked goods or cooked items made with apple butter.

Apple butter can be used in the same way you'd use any other fruit jam, but here are some ideas: Spread on toast, biscuits, and muffins. Top your pancakes and waffles with it. Serve with crackers and cheese on a charcuterie board.

Apple butter can be used as a fat substitute in reduced-fat or fat-free cooking, as well as vegan recipes.

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).

Of course there is nothing wrong with that, but if you or someone you love has a dietary restriction, you may need to make some adjustments. Today, we are focusing on applesauce. Applesauce can be used as a substitute for eggs, butter, oil, and sugar.

How can you tell if apple butter is bad or spoiled? The best way is to smell and look at the apple butter: if the butter develops an off odor, flavor or appearance, or if mold appears, it should be discarded.

Yes! Freeze cooled apple butter in freezer containers for up to three months. Liquids expand as they freeze, so leave extra room at the top of the freezer container. Thaw the apple butter in the refrigerator when you're ready to use.

If stored in an airtight container in the refrigerator, homemade apple butter can last up to 6 months. If you store it in the freezer, it can last up to a year. It's important to check the apple butter for any signs of spoilage before consuming. Discard if it has an off odor, mold or discoloration.

2. apple butter. "flattery, smooth talk"

What can I use to thicken apple butter? ›

The longer you cook it, the thicker it will be. Apple butter is high in natural sugar so if you want don't want to add sugar, then use sweet apples. The thing about sugar is that helps thicken your apple butter. I used about 5 tablespoons of coconut sugar so my apple butter was satisfyingly sweet.

It will keep in your refrigerator for up to 3 months, or in the freezer for up to one year.

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.

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.

Apple jam is like apple butter in that it features apples cooked down over a long period of time. However, apple jam is thinner in consistency, lighter in color, and often includes bits of fruit, whereas apple butter is thicker, darker in color (thanks to caramelization) and blended until smooth.

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.

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.

Fruit Based Alternatives

Applesauce or Apple Butter – If you want to reduce fat and sugar content in a recipe, applesauce or apple butter may be your best friend. They lend both natural sweetness, fiber, and moisture to your baked goods.