Applesauce cake
1
- Prep Time30 mins
- Total Time1 hr 15 mins
- Makes10 servings
Photo, Jodi Pudge.
Ingredients
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
1 egg
1 cup granulated sugar
3/4 cup applesauce
1/3 cup canola oil
1 Granny Smith apple, peeled and grated (about 1/2 cup)
1/2 cup chopped pecans
1 firm red apple, preferably Royal Gala, cut in half and thinly sliced into half moons
whipped cream, optional
Glaze
1/4 cup brown sugar
2 tsp extra-virgin olive oil
Instructions
PREHEAT oven to 325F. Insert the base of a 9-in. springform pan lip side down. Lightly spray with oil, then line with parchment.
WHISK flours with cinnamon, baking powder, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar, applesauce and oil in a large bowl. Stir flour mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top.
ARRANGE overlapping red apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp of olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
BAKE in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream, if desired. Keeps well at room temperature for up to 3 days.
Nutrition (per serving)
Calories 308, Protein 3g, Carbohydrates 47g, Fat 13g, Fibre 3g, Sodium 235mg.