Apple Spice Snacking Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I adapted this moist, low(ish) fat cake from The Newlywed Cookbook by Robin Miller, baking the topping (which I added pecans and almonds to) onto the top of the cake rather than sprinkling it on after baking. It's a wonderful morning snack! Read more ! Ingredients:
topping |
1 tsp ground cinnamon |
2 tbsp coarse raw sugar |
2 tbsp slivered almonds |
2 tbsp chopped pecans |
cake |
1 cup chunky applesauce (or pie filling if desired, reduce sugar to 1/2 cup if using) |
2/3 cup unsweetened almond milk |
3 tbsp melted butter or coconut oil |
1 egg |
1 tsp vanilla |
1 cup flour |
1/2 cup spelt flour |
2/3 cup sugar |
1/2 tbsp baking powder |
1 tsp cinnamon |
1/2 tsp cardamom |
1/4 tsp nutmeg |
1/2 tsp salt |
Directions:
1. Preheat the oven to 350F and line an 8 pan with parchment.
2. In a small bowl combine cinnamon, sugar, almonds and pecans. Set aside.
3. In a large bowl beat together the applesauce, almond milk, butter, egg and vanilla until well combined.
4. Add the flours, sugar, baking powder, cinnamon, cardamom, nutmeg and salt.
5. Stir until just combined (like when making muffins).
6. Spread in the pan and sprinkle with the topping, pressing it lightly onto the batter.
7. Bake for 45 minutes.
8. Cool in the pan for 20 minutes before cutting.
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