cinnamon applesauce cake & a Bob’s Red Mill giveaway!

Who doesn’t like snacking on a sweet, moist piece of cake with a big cold glass of milk after they get home from school?

Or as a quick grab and go breakfast on the way out the door?  (Frosting is totally optional here and not necessary at all for this super moist cake!)

Cinnamon Applesauce Cake | Sweet Anna's

Fall is officially here and with it, hurried days as we settle back into our routines.

I am always looking for a quick and easy snack for my gang.  And I love that this sweet, easy cake is full of healthy applesauce and whole wheat flour.  I’m pretty sure I will be making this with coconut oil sometimes too, for a dairy-free option.  Yum!

Cinnamon Applesauce Cake | Sweet Anna's

And as if this glorious, simple fall recipe wasn’t enough of a treat, I have an even bigger treat for you this morning.

Bob’s Red Mill is  giving one of you a copy of their Bob’s Red Mill Baking Book their (where this delicious recipe is found!) and a $50 gift card to their online store!

Bob's Red Mill Baking Book giveaway

How cool is that?!

All you need to do is enter below!

a Rafflecopter giveaway

 

cinnamon applesauce cake

Yield: one 8x8-inch cake

Ingredients

  • 3/4 cup unbleached white flour
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • pinch of ground cloves
  • 2 teaspoons baking powder
  • 1/4 pound (1 stick) butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup plus 1 tablespoon applesauce
  • 1/2 cup pecans, chopped (optional)

Directions

Make sure all of your ingredients are at room temperature.

Preheat the oven to 350ºF. Grease an 8x8-inch pan or baking dish, or line it with parchment paper.

In a large bowl, sift together the flours, salt, cinnamon, cloves, and baking powder.

Cream the butter with the sugars until light, about 4 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as necessary. Beat half of the flour mixture into the butter mixture on low speed, then add half of the applesauce. Repeat with remaining flour mixture and applesauce. Fold in the pecans (if using).

Pour the batter into the prepared pan and bake for 30 minutes. Cover with foil and bake another 15 minutes, or until a tester comes out clean. Cool in the pan on a wire rack. Eat as is or frost as desired.

Recipe published with permission from Bob's Red Mill

http://sweetannas.com/2013/09/cinnamon-applesauce-cake-a-bobs-red-mill-giveaway.html

I topped this cake with a simple maple cream cheese frosting. But you know what? I don’t know if I would bother again. The cake is just plenty good on its own! Maybe I would whip a little cinnamon-sugar butter and serve that alongside… hmmm…

 

 

Eggstraordinary Spring Entertaining [a guest post]

Shelly from Cookies & Cups is sharing with us a lovely new twist on a breakfast tart this morning sponsored by Land O Lakes eggs!

I can’t wait to give this a try soon…  it sounds delicious!!

I have always wanted to be a brunch person.

Here’s my romanticized version of a “brunch day:” Wake up on a sunshiney, springtime Sunday morning (without an alarm clock or children jumping on my stomach), read the weekend newspaper in my crisp white-sheeted bed with no obligations to get ready for, lazily look over at my husband and say, “Let’s go for a drive today,” to which he would say, “Yes, let’s go for a Sunday drive right after we have a nice, relaxing brunch.”

That’s how it goes down in my mind. What really happens is more like this…
Sunday morning 6:45 am I am woken up to “MOMMMMM!!! Can we play Wii?” “MOMMMMM!!! What’s for breakfast?!” “MOMMMMMM!!! Can Joey come over today?”

All of that before 7:00 am. No mention of a Sunday drive, no mention of the weekend newspaper, no mention of brunch. Sigh.

What I have discovered is I can marry the romanticized version with the real-life version. Kinda.
Here’s how: plan a brunch at home.

I can do that! Have it be for just your family, or invite people over to hold yourself accountable. I suggest the inviting of other people, because Sunday mornings can quickly get away from you if you let them.

What I have found is that brunch, while sounding all fancy and glamorous, is totally doable. Easy, actually. All you need to do is plan your meal around a single main course dish. One that can be prepared in advance is not only recommended but encouraged.

Eggs are a favorite ingredient when making food to share for springtime gatherings and celebrations. A favorite go-to brunch meal in our family is a tart or a quiche. They are so adaptable and easy.

You can make your springtime brunch more special, and more delicious, by using high-quality LAND O LAKES® All-Natural Farm-Fresh Eggs. Using higher-quality ingredients makes every part of your brunch more special, in my opinion.

Here’s my favorite Sunday brunch meal…it’s fancy enough to serve on special occasions but simple enough to serve to your family on any given weekend.

Start with LAND O LAKES® All-Natural Farm-Fresh Eggs. All LAND O LAKES® Eggs are “eggstraordinary” because they are produced by hens fed a premium, vegetarian whole-grain diet consisting primarily of whole ground corn and soybean meal, with no added hormones, antibiotics, animal fats or animal by-products. These eggs are gathered at the peak of the hens’ egg-laying cycles, which can make the eggs more delicious.

You will need to place a pie crust in a 10″ tart pan. Bake the crust for 5 minutes and transfer to wire rack.

While the crust is baking, cook the breakfast sausage and mix the egg mixture…

Crack the eggs in a bowl, whisk together and add some milk and seasonings.

When sausage is cooked, spread evenly on top of the partially-cooked crust. Then sprinkle cheese on top and cover with the LAND O LAKES® Eggs mixture.

Finally, slice a medium green apple into thin slices and arrange on top of the tart.

Bake the tart for 40- 45 minutes until center is set. You will have a gorgeous, completely impressive main course for your brunch. What’s lovely about this tart is you can serve it warm, room temperature or even cold.

Now guess what? I want you to have your own brunch. And to do that you will need money, right?

How about $100? That should cover it nicely, I think…

To enter for a chance to win a $100 Visa gift card, courtesy of BlogHer, leave a comment on this post telling me:

What is your favorite spring egg dish to make when you’re hosting guests?

SWEEPSTAKES/GIVEAWAY RULES No duplicate comments. You may receive (2) total entries between 3/16 and 3/29 by selecting from the following entry methods:a) Leave a comment in response to the sweepstakes prompt on this post b) Tweet about this promotion and leave the URL to that tweet in a comment on this post c) Blog about this promotion and leave the URL to that post in a comment on this post d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to U.S. residents age 18 or older. Winners will be selected via a random drawing, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here. Good Luck!

Egg, Apple, Cheese and Sausage Tart
16 oz breakfast sausage, cooked and drained
2/3 cup milk
1 (heaping) cup grated sharp cheddar cheese
1 tart apple, cut into thin slices
1 pie crust (pre-made or homemade)
salt and pepper to taste

Preheat oven to 350°
Place the pie crust in a 10″ tart pan. Bake for 5 minutes and transfer to wire rack.
Cook breakfast sausage in a medium skillet, drain.
In a medium-sized bowl whisk eggs, then add milk and salt and pepper. Whisk again to combine.
Spoon sausage into partially baked pie crust, sprinkle cheese on top of sausage and pour egg mixture evenly over sausage and cheese.
Finally, arrange apple slices on top.
Bake 40-45 minutes until center is set.
Serve warm, room temperature, or even cold.
*Can be made ahead to serve the next day and can also be frozen.
*Store covered in refrigerator for up to 3 days