‘Tis the season for apples; I have been seeing several references to applesauce cake and wondered about its origins. A quick review at my cookbook shelf, and it seems that applesauce cake has its origins in the Southern states and it is usually made around the holidays. Most recipes I saw were studded with dried fruits and nuts which made me think that perhaps it was an American fruit cake with no alcohol. I made this version because my kids love applesauce and I knew this would be a moist, nut free, easy recipe. Sure enough, all the children loved its simplicity. It was gobbled up.
Applesauce Cake
1 Cup Flour
1/2 Cup Oat Flour
3 Tbsp. Wheat Germ
1 tsp. Baking Soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 stick of butter, room temperature
1 cup, minus 2 Tbsp. dark brown sugar
3 Tbsp. honey or maple syrup
2 eggs, at room temperature
1/3 cup apple juice
1 cup apple sauce
Preheat oven to 375 degrees. Butter and flour a 9 inch bundt cake pan or sqaure baking pan.
Whisk together the dry ingredients (flour through nutmeg). In a separate bowl, cream the butter and sugar with an electric mixer until smooth. Add the honey, eggs, apple juice and applesauce and blend well. Turn off mixer and scrape down sides. Blend together again. In 1/2 cup batches, add the dry ingredients. Pour into the prepared baking pan and bake for 30 to 35 minutes. Once cake is cool, dust with powdered sugar.
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