Apple Cake-adapted from Between You and Me-Apple Bars
1/4 C vegetable oil
1/4 C applesauce-I use natural, unsweetened
1/2 C plus 1/8 C sugar (I suggest 1/2 C plus 1/4 C)
1 egg
1 tsp vanilla
1 C A/P flour
dash salt
1 tsp baking soda
1 tsp cinnamon
1 apple, peeled and cored, 1/4" dice-I had Rome
Sanding sugar-optional
- I consider this a dump cake, add everything to the bowl of the mixer except apple, and let 'er rip.
- Scrape down the sides and give one final mix.
- Fold in the apples with a spatula/spoon.
- Spread into an 8x8 pan that the bottom has been greased with butter, or sprayed with non-stick spray.
- Bake at 325 degrees for 40-45 minutes. Oven temps vary greatly, monitor the cake and watch closely once you really start to smell the apples baking. A toothpick will come out clean and the top will spring back when lightly touched. Mine took 37 minutes.
- Cool completely and serve.
I cut back on the sugar from the original recipe,
as soon as Earl tasted the batter he complained shared his wisdom about that...
Of course it didn't stop him from licking the beater clean though:@)
So I ended up sprinkling the top lightly with coarse sanding sugar.
It added more sweetness and a sparkly and crunchy element to the top of the cake.
It added more sweetness and a sparkly and crunchy element to the top of the cake.
Tip: It's good to replace some of the oil in baking by using apple sauce. I keep the individual cups on hand for this reason. One container is about 1/3 C of applesauce. While they cost a little more, they stay fresher longer and I never finish a bigger jar of applesauce once I open it, so it's less wasteful for me.
