Applesauce-Cocoa Cake Laurie & Steve
This recipe is minimally sweet. If you prefer a sweeter dessert, you can
increase the sugar to 2 cups or use sweetened applesauce.
3/4 cup (1 1/2 sticks) butter, softened
1 & 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3 cups unbleached white flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/2 teaspoon ground allspice (optional)
1/4 teaspoon ground nutmeg (optional)
1 cup finely ground walnuts (use food processor fitted with
steel blade or
blender with brief spurts)
1 & 1/2 cups unsweetened applesauce
1/2 cup yogurt or sour cream
Preheat oven to 350 degrees. Butter a standard-sized tube pan. In a large bowl,
cream butter and sugar. Add eggs, one at a time, beating well after each. Stir
in vanilla and orange peel. Set aside.
In separate bowl, sift together all dry ingredients, with optional spices if desired.
Stir dry ingredients into walnuts. In a third bowl, whisk together applesauce and
yogurt or sour cream until well blended. Add dry mixture and applesauce mixture
alternately to butter mixture (dry-wet-dry-wet). Stir just enough to blend after
each addition.
Turn batter into prepared tube pan. Bake 45-55 minutes at 350 degrees. Cake is
done when sharp knife inserted in center comes out clean.
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