Applesauce Snacking Cake

I've found myself with about a dozen jars of homemade applesauce that need to be used ASAP as a new apple crop will soon be making an appearance on the market.   I want to use up as many bottles of the stuff as I can in the next month or two so I started hunting through my files and found this tasty little Applesauce Snacking Cake that I haven't made in a while.  So, today I went right to work and mixed up the cake and in no time had the aroma of cinnamon and spices wafting through the house.   This is so quick and easy to make.  It only requires a large bowl and a few measuring cups and spoons.  Any applesauce can be used.  You don't need homemade as the bought sauce is just as good in the cake. 

As an added bonus this cake is completely cholesterol free and is vegan if you use vegan products.   That should satisfy most palates and make life easier if you have a large crowd to feed.  (I can't help you if no one likes raisins or nuts! I suppose you could leave them out.)

Although you can eat this cake hot from the oven it is best served at room temperature the day after it has been baked.  The flavours meld together and the texture becomes better if left a day to rest.

Applesauce Snacking Cake
2 cups applesauce (500ml jar)
½ cup cooking oil
1 cup brown sugar
1 teaspoon vanilla
½ cup raisins
½ cup currants or chopped walnuts or pecans
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon cloves
¾ teaspoon salt

Preheat oven to 350 degrees.  Grease or pan spray a 9-inch square pan.

Mix the applesauce, oil, sugar and vanilla together.  Stir the raisins and currants or nuts into the applesauce mixture.  In a large bowl, sift or mix flour with baking soda, spices and salt.  Make a well in the dry ingredients and pour in the applesauce mixture stirring until well blended. 

Pour the mixture into the prepared pan and bake in preheated oven for 30-35 minutes or until toothpick or cake tester comes out clean. 

Let cool 10 minutes and then turn out on cooling rack.  When completely cool, transfer to serving plate or container.  The square cake may be served from the pan if desired.

The cake may be served plain, or with a dusting of powdered sugar, a dollop of whipped cream or a thin vanilla or cinnamon glaze can be used. If you wish to keep the dessert vegan use Cashew Coconut Cream.   

The cake is best eaten the day after making it so store it away from the family until ready to serve. 

Makes 9-12 servings.

Mix the applesauce, oil and brown sugar together.  Add the raisins, currants or nuts and mix.  Sift or mix dry ingredients together.  Now you're ready to combine the ingredients.  It's that easy.

Make a well in the dry ingredients and pour in the applesauce mixture.

Mix the dry and wet ingredients together until the flour is mixed through.

 Pour into the prepared pan.  Today I used a 9-inch square pan.

Bake 30-35 minutes or until a toothpick or cake tester comes out clean.  
Let cool 10 minutes in baking pan.

Turn the warm cake out on a cooling rack and let cool completely before storing in a tightly covered container.  

Serve the cake plain or with a dollop of whipped cream or for a totally vegan dessert use Cashew Coconut Cream as pictured above.   And don't forget to tuck a slice or two in those school or work lunches.

Applesauce Snacking Cake--simple to make--delicious to eat.


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