July marks the beginning of the apple season here. The brightly striped Gravensteins are the first to ripen. And when they do, we spend weeks making homemade applesauce and apple butter.
As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with a recipe in the newly published, practical cookbook Kitchen Sense by Mitchell Davis.
The applesauce spice cake came out as good as promised – super moist and spicy. Although the recipe is billed as a “cake”, it is similar to banana, zucchini and pumpkin breads; it would make a great muffin as well.
Applesauce Spice Cake Recipe
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon vanilla
- 1 cup applesauce
- 1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
- 1/2 cup of chopped walnuts
- 1/2 cup raisins
Read More: Applesauce Spice Cake
No comments:
Post a Comment