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Help -- I overcooked my applesauce bundt cake!

With most other kinds of cakes, I would pierce and moisten with some kind of sugar syrup like citrus. Any suggestions for saving this cake, or for a flavor that wont totally clash?

I was going to put a caramel glaze on it, now I'm not so sure if I'll be serving it at all. To clarify, it's not burnt, just overdone (I baked for correct time, but left it on convection by mistake). Thanks for any suggestions!

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    1. re: junescook

      A good idea, but the cake was for someone who doesn't eat dairy.

    2. I sometimes put lemon glaze on an applesauce-spice cake that I make, and it works pretty well. You might want to reconsider that lemon syrup idea.

      1. How about a drizzle of hazlenut liquour?

        1. A caramel simple syrup might work, or an apple juice reduction.

          1 Reply
          1. re: maxie

            I was going to suggest apple juice reduction, too. I see the OP made another cake, but I'd still try to salvage the first one, somehow.

            Winter trifle?

          2. If your person doesn't eat dairy, you'd have a VERY tough time making a caramel sauce (been there, tried that, 3 failures). Cranberry is complementary flavor with apple, so maybe a cranberry-sugar syrup?

            1 Reply
            1. re: MidwesternerTT

              The caramel glaze was only going to cover 70% of the cake.

            2. Use the cake as a basis for English trifle.

              1. Thanks for the suggestions . . . I finally just went ahead and baked another.

                5 Replies
                1. re: TerriL

                  If you haven't already tossed the first cake, I would grind it up for crumbs. Fried in butter, they would make a great topping for any kind of stewed fruit like sauteed apple slices or pears or whatever you like. Sort of like crisp without having to bake it.

                  1. re: dkenworthy

                    i was going to suggest cutting into chunks, then toasting until dry, then making a bread pudding.

                    1. re: wonderwoman

                      Oh, I hope it wasn't thrown away; this sounds delicious! And stewed apples could be folded in...topped with a cider caramel...

                      I want this now and I'm not even a big apple fan.

                      1. re: Violatp

                        Hi, the cake wasn't thrown away . . . I sliced the top off and ate it myself, then set it aside as an 'eating' cake for visitors, and to pack in lunches. It was actually really good, just not quite perfect for glazing/presenting.

                        By the way, here's the recipe I've used, which comes from the Food52 website. I've used it about 4 or 5 times now, and it's always a winner. Don't stress if you don't feel like making you own applesauce (but it is really easy), just use a natural one without a lot of extra flavorings.

                        http://food52.com/blog/1528-applesauc...

                        1. re: TerriL

                          I made this cake this weekend. It was fabulous, and the cake was so easy and non-fussy. I did use store bought Gravenstein applesauce. I would consider it more of a spice cake as it didn't have a lot of apple flavor, but really delish.

                          I could eat the glaze with a spoon. I did make it a little too thick (it poured, but wasn't smooth). But no one complained!