This photo really doesn’t do justice to the whirlwind that’s been happening here today. First we shot the next episode of Behind the Counter for the forthcoming issue of Baker’s Notes, it was pretty exciting and we can’t wait to share it.
Then I got busy mailing out many many copies of Baker’s Notes v. 1 thanks to a lovely mention from Heidi at 101 Cookbooks, I had a pretty large fan girl moment as I have been in love with her website, cookbooks, recipes, photography and general aesthetic for some time now. Hip Hip Hooray!
So when it was over I sat down at my desk and ate this apple cake. We have this every year on the treat counter when apple season gets cranked up and we can get some wonderful local apples. But then it seems to get lost in the shuffle of rotating counter quick breads as we move into honey cake ….then pumpkin cake …..then into the deep dark winter with gingerbread. So I’m going to document it now and share the recipe so that everyone (i.e. me!) can have whenever they might like.
Apple Applesauce Cake:
a greased 9×13 pan
1 cup oil
1 1/2 cups applesauce
3/4 cup sugar
1/4 cup dark brown sugar
squirt of vanilla
mix above together then add:
2 1/4 cups all purpose flour
2 teaspons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 apples finely chopped or grated (they do not need to be peeled)
1/2 cup walnuts toasted and chopped (please don’t leave these these out unless you absolutely have to, they really make the cake!)
fold into the wet ingredients with a spatula until combined. Pour into your pan and bake at 350 for 20-30 minutes. The cake will spring back when touched and a tester toothpick will come out with a few crumbs on it.
At the bakery we sprinkle the top with a little cinnamon sugar but you can have it any way you like!