This apple cake was made a few weeks ago (half was frozen and was just now eaten) and it was delicious. Perfect for teatime and for breakfast. It's not too sweet and lovely with powdered sugar, but my favorite is with the Lavender-Fleurde Sel Caramel Sauce which I try to always have on hand because I am sort of addicted to it.
The cake recipe is derived from this recipe over at Martha's site, but I've changed it so much that I am typing it again. It has less fat, less sugar, fewer apples, and different flours than the original.
- 3/4 cups apple sauce
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 2 cups white whole wheat flour
- 1 tablespoon pumpkin spice mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cups sugar
- 3 large eggs
- 2 apples, cored and cut into 1/2-inch pieces
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Combine vegetable oil, applesauce, sugar, and eggs. Mix in dry ingredients and then add apples and vanilla. Pour batter into a greased and floured 12-cup Bundt pan, and start checking for doneness after 1 hour.
- We have officially started Birthday Party season here. Sadie just turned 9 and has a remote control tarantula and a whoppee cushion to prove it. (Thank you Uncle Adam.)
- And Pete and I saw 50/50 last night. It was so good. And I cried. I laughed too, but bring your Kleenex.