Applesauce Cake with Home-made Applesauce

Here in Singapore we don't grow apples but we get a wide variety of apples from all parts of the world. It is now apple harvesting season in many countries as they enter into autumn. There are so many food blogs featuring home-made applesauce, apple pies, apple tarts and all kinds of bakes featuring their fresh apple produce. I always like to bake with fruit, especially apples. Seeing so many apple related posts enticed me to make my own applesauce and this light and tasty Applesauce Cake.

Home-made Applesauce
(yield about 2 cups of applesauce)

•  6 apples, peeled cored, diced into fairly large chunks
• 1 cup of water
• 2 cinnamon sticks
• 1-2 tbsp freshly squeezed lemon juice
• sugar or honey to taste, if required (I added about 2 tablespoons of honey)

 Method:

1. Add the apples, water and cinnamon sticks to a saucepan, bring to a boil, then add lid, lower heat and simmer for 20 minutes until tender.
2. Add in lemon juice and sugar or honey to taste. Remove from heat.
3. Remove the cinnamon sticks and put the mixture in the blender and blend into smooth puree.

I made the applesauce a night ahead and kept it in the fridge. The next night, I used the applesauce and baked this applesauce cake, a healthy cake that is low in fat and sugar.

Applesauce Cake
(Source: Healthy Seasonal Recipes)

Ingredients:

• 2 eggs
• Zest from 1 orange or lemon
• 2 cups applesauce
• ½ cup honey (I used slightly less than 1/2 cup)
• 1/3 cup canola oil
• 2 cups brown rice flour (I used plain flour)
• 1½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt

Method:

1. Pre-heat oven to 175 degrees C. Coat a large bundt pan with cooking spray.
2. Mixed eggs, zest, applesauce, honey and oil in a blender or food processor (I used hand whisk to beat them).
3. Whisk flour, baking soda, cinnamon and salt in a large bowl.
4. Create a well in the center of the dry ingredients and pour in the wet ingredients. Gradually stir the dry into the wet and stir until combined.
5. Immediately spread out into the prepared pan and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
6. Let cool in pan 10 minutes before turning out onto a cooling rack.