Can you tell I've had some free time on my hands? After making all the edits on my thesis, filling out a hundred forms about my graduate school experience, and setting up my meeting to officially submit my thesis (tomorrow at 10am!), I spent a few hours pimping up this blog. You like? Suggestions anyone?
I also thought and thought about what to write for this post. I know I have been trying to advocate local and seasonal recipes here on CCT, and as much as I try to eat locally and seasonally, I have a little confession everyone. Here goes...I eat apples. Every. Single. Day. Of the year. Just about. Fall? Yes, of course. Winter? Sure, cold storage apples are pretty awesome too. But then, I also eat apples in the spring...and summer (gasp!). Not sure why -- just trying to keep the doctor away, I guess.
And hence, the apples in the background of this picture. But here's the thing about this recipe...it doesn't call for apples, it calls for applesauce. So even if you abide by all the local and seasonal rules, you can still enjoy this cake all year long.
I'm not sure what prompted me to make this very autumn-esque cake in the middle of June. I was craving something sweet and spicy and nutty, and this just fit the bill. Maybe it was the countless number of yummy looking cake recipes I've been seeing on Grace's lovely site. Maybe I was just longing for Fall. Maybe I'm trying to use up what seems like hundreds of jars of Trader Joe's applesauce before I prepare for my big move across the country. Whatever the reason, I made this cake, and it made me happy.
Applesauce Spice Cake with Cream Cheese Frosting (adapted from Joy of Cooking, makes about 12 servings)
*This cake was very spicy and moist, but a bit dense. I think next time I will increase the oil to 1/2 cup and reduce the flour by about 1/4 cup.
1 cup sifted all-purpose flour
1 cup sifted whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/3 cup oil (I used canola)
1 cup packed brown sugar
1 large egg
1/4 cup buttermilk or yogurt (I used a mix)
1 cup unsweetened applesauce
1 cup chopped walnuts
For Cream Cheese Frosting:
1 8oz package cream cheese
2 tablespoons softened butter
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla extract
To make cake:
1. Preheat oven to 350F. Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together the sifted flours, baking soda, cinnamon, cloves, allspice, and salt.
3. In a separate bowl, using a mixer on high speed, beat together the oil and sugar for about 3 minutes.
4. Set the speed to low, and beat in the egg. Stir in the flour mixture in 3 parts, alternating with the applesauce. Do not overmix. Finally, stir in the walnuts.
5. Scrape batter into pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once cool, top with cream cheese frosting.
To make frosting:
In a large bowl, cream together cream cheese and butter until creamy. Gradually beat in the sugar until smooth. Beat in vanilla extract.