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!)
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!
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!
How cool is that?!
All you need to do is enter below!
a Rafflecopter giveaway
- 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)
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
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…