Every day brings a new culinary joy. Yesterday was Gingerbread Day. Today: National Applesauce Cake Day. So, how about this recipe to celebrate?
APPLESAUCE CAKE
1/3 cup sugar
1/4 cup butter
1/2 cup applesauce
1/3 cup sour cream or plain yogurt
1 large egg, beaten
1 tablespoon freshly grated lemon zest
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup milk
STREUSEL TOPPING:
1/4 cup brown sugar
3 tablespoons cold butter, cut into smaller pieces
6 tablespoons all-purpose flour
1/4 teaspoon salt
1/3 cup chopped nuts
Preheat the oven to 375F. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a mixer at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon zest and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely.
Makes 8-10 servings
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