This week the High Five Moms are sharing about preserving Fall's harvest.
Nothing says fall to me like freshly picked apples!
I planned to share an applesauce recipe with you, but there are so many great tutorials on the web already, it seemed a bit redundant to add another here. So, after you've made (or bought) some appleauce, you might enjoy this healthy treat: Applesauce cake.
This cake is made with whole food ingredients and whispers Fall with each bite.
2 tsp. baking soda
1 tsp. baking powder
1 1/2 teaspoons cinnamon
1 tsp. freshly grated nutmeg or 1/2 teaspoon dried nutmeg
1/4 tsp. ground cloves
3/4 cup chopped walnuts
1 stick butter
1 large egg
1 cup sucanat (a whole food sugar)
2 tsp. vanilla
2 cups applesauce
Preheat oven to 350°F.
Stir together the flour, soda, baking powder, and spices.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until combined, then add a cup of the dry ingredients, then add 1/4 cup of the applesauce and stir to incorporate.
Continue alternating wet and dry ingredients.
Add the raisins, walnuts, and vanilla and stir to distribute evenly.
Pour into a greased and floured bundt pan.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Cool the cake in the pan and turn onto a plate or serving platter.
Leave the cake unfrosted for a tasty, quick-bread snack. If you would like more of a dessert feel, drizzle with you favorite cream cheese frosting. I love this Maple cream cheese frosting from Smitten Kitchen. The original recipe calls for the cake to be dusted with powdered sugar (which is not a real food ingredient! So you make the call of that one).
Visit the other High Five Moms:
Andie @ Happy Andersons
Jasmine @ Ponder the Path
Brandy @ The Marathon Mom
Keri Mae @ The Happy Home
Latest posts by Stacy Karen (see all)
- Dry Brushing the Skin: How and Why to Do It - February 19, 2018
- Natural Non-Toxic Shampoo and Conditioners - February 10, 2018
- My Experience with Morrocco Method Mist Conditioner and Moisturizer - February 6, 2018