Applesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!
Course: Breakfast, Dessert, Snack
Keyword: apple, applesauce, cake, springform pan
Author: Beth Cato
9-inch springform pan
1cupapplesauce or about 2 individual serving cups of applesauce
1/2cupbuttermilkor soured milk (see note)
2large eggs room temperature
1/4cupcoarse sugar as topping, such as turbinado, maple, etc
Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.
OM NOM NOM!
Soured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.