Applesauce Whole Wheat Cake
A moist, tasty cake with applesauce, whole wheat flour and lots of nuts.
Servings 6
Calories 258kcal
Ingredients
- ¾ cup + 2 tablespoon or 99 grams Whole Wheat Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- ½ cup or 106.5 grams Brown Sugar
- ¼ cup or 56 grams Unsalted Butter
- 1 Large Egg
- ½ cup Unsweetened Applesauce
- ¼ cup or 42.5 grams Raisins or Currants
- ¼ cup or 28.5 grams chopped Walnuts
Instructions
- Preheat the oven to 350 F.
- Lightly grease a 6” cake pan. Use a 9” cake pan for double the recipe.
- In a medium sized bowl mix or whisk together all the dry ingredients; wheat flour, baking soda, salt, baking powder, cinnamon and cloves until well blended.
- In a large bowl, cream together sugar and butter.
- Add the eggs and beat well.
- Fold in dry ingredients alternating with applesauce. Fold or mix until just combined and do not over beat.
- Stir in raisins and walnuts until just mixed.
- Pour the batter into a prepared pan and bake until a cake tester inserted in the center comes out clean, 40 - 50 minutes. It took 37-38 minutes in my oven. In mini loaf pans bake time was 35 minutes.
- Let the cake cool for 10 minutes in the pan, turn the cake onto a cooling rack and let cool completely.
- Dust the top of the cake with powdered sugar and serve. If you are like me, eat it as is.
- Store the cake in a covered container at room temperature for 3 days or freeze it upto 3 months.
Notes
Nutrition: Values mentioned are approximate values.
Nutrition
Serving: 0g | Calories: 258kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 278mg | Potassium: 179mg | Fiber: 3g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg