This recipe produces a dense, deliciously moist, one-layer 8” or 9” cake.
For the topping, other fruits may also be used. If the alternate fruit is very juicy, you may want to drain first. This cake is already very moist, and added fruit juice might result in more of a pudding than a cake.
1/3 cup melted butter
1/2 cup unsweetened applesauce
3/4 cup sucanat
1/3 cup molasses
1/3 cup nonfat plain yogurt
1/3 cup dairy or non-dairy milk
1 cup oat flour
3/4 cup barley flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1 large, or 2 small apples, peeled, cored and chopped
1 tablespoon choice of natural sugar or other sweetener
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat the oven to 350°F. Oil and flour an 8-inch square or 9-inch round cake pan.
Beat the butter, applesauce, sucanat and molasses together in a mixing bowl. Beat in the eggs one at a time until the batter is fluffy. Thin the yogurt with the milk (whisk together), and beat into the applesauce mixture.
In a separate bowl, stir the flours, leavenings, spices, and salt together. Stir the dry ingredients into the wet ingredients until they are well blended.
Spoon the batter into the pan.
For the topping:
Mix together chopped apples, spices, and salt; sprinkle on top of batter.
Bake for 35 to 40 minutes.
SERVING SUGGESTION: Top with ice cream or whipped cream.