You wouldn’t believe how much cinnamon I have already used this fall. I’ve had to restock my dried ginger, as well. And with Thanksgiving and Christmas on the way, my stash will continue to dwindle.
I’ve been making these little cakes in reusable decorative autumn bakeware. They also make fabulous bread puddings in the same dishes. I’ll post that recipe another day.
The batter is a nice & easy sift, mix, fold version that can quickly be spooned into a bundt or loaf pan and baked while coffee brews or cider…mulls.
I have used white flour when serving them to others, but for my family I swap the white for whole wheat and turbinado for the not so healthy sugars before spooning the batter into muffin papers. Olive oil is included in most of my baking these days. For something spiced up and sugary like this cake, it adds a nice richness with no bitter flavor, and some serious moisture.
2. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. pink Himalayan salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 tsp. vanilla extract
1 c. applesauce
1 c. packed light brown sugar
1 c. white granulated sugar
1/2 c. extra virgin olive oil
2 whole eggs
Heat oven to 350 degrees.
Line baking dishes with parchment paper. This recipe makes around 12 muffins, or a loaf pan of cake.
Sift together the first 7 ingredients.
Fold the wet ingredients into the dry. Spoon into baking dishes.
Beat together the sugars, applesauce, vanilla, oil, and eggs.
Bake for approximately 35 minutes, or until a knife inserted into the center comes out clean.