Applesauce Spice Cake
- Number of Servings: 18
Ingredients
1/4 c. butter2/3 c. brown sugar1/2 c. honey2 eggs1/2 tsp. vanilla1/4 c. canola oil1 tsp. cider vinegar1/4 c. milk1 c. applesauce1 c. wheat flour1/2 c. cake flour2/3 c. instant oats, ground up in a food processor1 tsp. cinnamon1 1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. nutmeg1/2 tsp. all spicedash cloves2/3 c. walnuts, processed in food processor1 c. powdered sugar1 tsp. vanilla1-2 tbsp. milk
IN a measuring cup, put 1 tsp. vinegar. Fill with milk to make 1/4 c. Add to 1 c. applesauce, set aside.
Cream butter, sugar and honey. Add eggs, one at a time until well blended. Add vanilla and canola oil.
In a medium bowl, combine flours, oats, and dry ingredients. Starting with dry ingredients, add 1/3 at a time to wet, mixing well in between. Alternate with applesauce mixture, beginning and ending with dry ingredients. Fold in walnuts.
Bake @ 350 for 30-35 minutes until toothpick inserted in center comes out clean. Cool on wire rack.
To make glaze: Combine last three ingredients in a small bowl. Add enough milk to desired consistency. Pour over warm cake.
Serving Size: Makes 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user COWBOYMAMA.
Cream butter, sugar and honey. Add eggs, one at a time until well blended. Add vanilla and canola oil.
In a medium bowl, combine flours, oats, and dry ingredients. Starting with dry ingredients, add 1/3 at a time to wet, mixing well in between. Alternate with applesauce mixture, beginning and ending with dry ingredients. Fold in walnuts.
Bake @ 350 for 30-35 minutes until toothpick inserted in center comes out clean. Cool on wire rack.
To make glaze: Combine last three ingredients in a small bowl. Add enough milk to desired consistency. Pour over warm cake.
Serving Size: Makes 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user COWBOYMAMA.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 9.5 g
- Cholesterol: 27.7 mg
- Sodium: 90.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.5 g
- Protein: 3.1 g
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