Looking for an easy, hearty, dessert to warm up these cool fall days? Try this applesauce graham snack cake, with or without the accoutrements!
Make your own from scratch applesauce for freshest flavor. Follow the instructions here:
Applesauce Graham Cake
1/2 cup all purpose unbleached or white wheat flour
1/2 cup graham flour or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple pie spice or pumpkin pie spice
1 cup unsweetened Applesauce
6 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 large eggs
Preheat oven to 350 degrees Fahrenheit. Lightly grease or butter a pie plate or 9 inch cake pan, set aside.
Sift or stir together flour, baking powder, salt and spice. In a separate bowl, mash applesauce, softened butter and brown sugar. Lightly whisk in the eggs. When thoroughly combined, stir in the dry ingredient mixture. Mix just until combined.
Transfer batter to prepared pie plate or baking pan and smooth it out. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
To turn this into a gluten free oat cake substitute 1/2 cup gluten free baking mix and 1/2 cup gluten free oat flour sifted with 1/2 teaspoon xanthan gum for the flours listed above.
Serve the cake warm by itself for breakfast, snack or dessert. Serve simply with a scoop of vanilla ice cream and a dollop of maple syrup or applesauce.
Or top with:
Pumpkin Spice Cream
2 tablespoons Pumpkin Spice Sugar (you can read about that process in my post Oh My ~ Sugar Pie! Sugar Pie Pumpkins), or simply combine 2 tablespoons granulated sugar with 1 teaspoon of pumpkin pie spice
3/4 cup heavy whipping cream
Beat all together until cream thickens. Taste and add more salt or sugar as necessary.
Now for the finishing touch:
Apple Cider Caramel Sauce
4 cups apple cider
2 tablespoons unsalted butter
1/4 cup heavy whipping cream at room temperature
Bring apple cider to a boil, reduce heat and let simmer for 30 to 45 minutes until it has reduced to a syrup.
Remove from heat and stir in 2 tablespoons butter and heavy whipping cream.
When cool enough to taste, add a pinch (1/4 teaspoon) of salt. Taste and add more salt, if necessary.
Serve immediately or store in a heat safe jar for up to one week.