This Applesauce Cake is one of those recipes that you can make in a hurry with stuff that’s presumably sitting in your pantry. But the end result is so delicious, you can even serve it to company– as I have in the past, and trust me, it was gone in minutes.
I always have applesauce sitting in my pantry because it makes a great substitute for fat in baking– I usually substitute it for part of the fat, and not all, because it does tend to make the texture of baked goods really tender. And while some tenderness is good, too much can make the cake or cookie fall apart.
Anyway, I am always in a hurry to use up the applesauce once I’ve opened a bottle because otherwise it tends to go bad pretty fast. I don’t love to eat it by itself since I am no longer two years old nor toothless (yet), but when I bake it into this easy cake, it is quite a treat.
I usually make this cake with whole-wheat pastry flour but this time I was out, so I made it with all-purpose instead. There’s almost no difference in the taste, although I do prefer the whole-wheat pastry flour version for obvious health reasons. I also use unsweetened applesauce, and flavor the cake with tons of spices.
- 1 1/2 cups whole-wheat pastry flour or all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp of ground spices-- I used a combination of green cardamom seeds , cinnamon, all-spice and cloves. You can also add nutmeg, and vary the combination of spices per your taste.
- 3/4 cup sugar
- 1/2 cup canola or other flavorless vegetable oil
- 1 1/2 tsp egg replacer + 2 tbsp warm water.
- 1 cup applesauce
- 1 cup walnuts , lightly toasted (for 2 minutes in a microwave) and chopped
Sift the flour, baking soda and salt into a bowl and whisk in the spices
In another bowl, beat together the oil and the sugar for a minute.
Add the egg replace-water mixture to the bowl.
Add the applesauce and mix well.
Now add the flour and whisk together until just mixed. Don't overmix.
Pour the batter into a greased and floured standard loaf pan.
Bake 50-55 minutes in a 350-degree preheated oven until a toothpick inserted in the center comes out clean.
Cool on a rack for about 15 minutes, then run a knife around the edges, unmold, and continue to cool on a rack. Dust with powdered sugar, if desired.
The cake, once baked, has a wonderfully rich brown color that sometimes makes some guests wonder whether it has chocolate in it.