Wednesday, September 11, 2013
Applesauce Cake (and Muffins)
This applesauce cake is a fruit-full variation on the old-fashioned spice cake. It can be made with whole wheat flour or it can be made gluten-free as described below. You can also use this recipe to make applesauce muffins.
1 c. applesauce
½ c. honey
¼ c. oil (for a richer cake substitute melted butter)
2 c. whole wheat flour (for gluten-free use 1 c. brown rice flour and 1 c. teff flour)
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
¼ tsp. allspice or cloves
½ c. raisins (optional)
½ c. chopped walnuts (optional)
For topping (optional)
¼ c. wheat germ
½ c. applesauce
¼ c. chopped walnuts
Preheat the oven to 350° and grease a 9”x9” baking dish.
Beat the eggs. Combine the wet ingredients (applesauce, honey, oil, eggs) in a mixing bowl and blend well. Combine the flour, baking soda, cinnamon, salt, and allspice/cloves in a separate bowl. Gradually mix the dry ingredients into the wet ingredients and blend well. Once the ingredients are thoroughly blended, fold in the raisins and/or walnuts if you wish to include these.
Pour the batter into the baking dish. Using a tablespoon, gently dollop applesauce across the top of the mixture (do not stir down into the batter) and then sprinkle the wheat germ and chopped walnuts on top.
Bake the cake for 40-45 minutes at 350°. If you use this recipe to make muffins then bake them in a muffin tin for 20-25 minutes at 350°. (This recipe will make about a dozen muffins.) If you use the gluten-free version then baking time will need to be a little longer. Cake or muffins are done when a knife inserted comes out clean.
Eat well, be well, live deliciously!