When fall rolls around each year I get very excited to start baking with apples, pumpkins, figs, and pears, and I am a cinnamon, nutmeg and vanilla kind of girl, so anything baked with these ingredients always grabs my interest. I actually posted this cake recipe on my other blog, Recipe Rebuild but it turned out so well, that I decided I needed to post the recipe here as well.
I am trying to bake healthier these days, and for me that includes reducing the fat and using more whole grains in almost everything I bake. I made this applesauce cake for our guests a month ago and it worked out so well I knew I had to make one for us as well. This cake is amazing, and is hands down the best whole grain cake I’ve ever made. My husband didn’t even believe me when I told him I used whole wheat and oat flour, and used olive oil in place of the butter because he thought it tasted too good to be “healthy”. The only downside to this cake is that it is so moist (if that CAN be a problem!), and for this reason it is best stored wrapped, and in the refrigerator. Even after being in our fridge for over 5 days, the cake still tastes great. I am not a big fan of icing so I initially just dusted the cake with powdered sugar which was fine. The second time I made the cake I did add a cinnamon and vanilla bean glaze which also worked out well. I cannot buy applesauce here in Italy so I always make my own, and I prefer to roast my apples which really brings out the flavor. Here is my Roasted Applesauce Recipe!
This amazing three piece cake plate with matching cover and knife were a gift from one of our farmhouse guests. Thanks again Fiona, Paul & Cameron, we love it! This set is from Fima in Deruta.
Deborah Mele 2012
- 1 Cup Oat Flour
- 1 1/2 Cups Whole Wheat Pastry Flour
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoons Baking Soda
- 3/4 Teaspoon Salt
- 2 1/2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Nutmeg
- 3 Large Eggs
- 1/2 Cup Olive Oil
- 1 Cup Dark Brown Sugar
- 2 Cups Roasted Unsweetened Applesauce
- 1 Teaspoon Vanilla Extract
- 3/4 Chopped, Lightly Toasted Walnuts
- 1 Cup Icing Sugar
- 1 Vanilla Bean
- 1/2 Teaspoon Ground Cinnamon
- Preheat oven to 350 degrees F. and spray a 10″ Bundt pan with cooking spray.
- In one bowl, mix together the flours, baking powder and soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the eggs, olive oil, brown sugar, applesauce, and vanilla.
- Add the wet ingredients to the flour mixture and stir just until combined.
- Stir in the chopped walnuts.
- Pour the batter into the prepared pan and bake for about 55 minutes, or until a cake tester inserted into the center comes out clean.
- Let cool for about 15 minutes then turn out onto a wire rack to continue to cool to room temperature.
- To make the glaze, first slice down the center of the bean with a sharp knife and scrape out the pulp.
- Place the icing sugar, vanilla, and cinnamon in a bowl.
- Slowly drizzle in a tablespoon of milk, whisking continuously until you have created a smooth glaze.
- Drizzle the glaze over the top of the cake and let dry before slicing.