Pumpkin Apple Spiced Cake

Looking for the perfect yummy cake to make without a lot of fat? Try this recipe which was adapted from an article I found on another blog:  http://smittenkitchen.com/2010/10/spiced-applesauce-cake/

My adaptation is so tasty, you can put anything you want on top of it, but you don’t need frosting!!! My family loved it without a frosting and the cake was gone by the second day. Below is my recipe for Pumpkin Apple Spiced Cake, loosely adapted from the link above. It’s especially delicious for breakfast, with coffee..


1 cup whole wheat pastry flour

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon  baking soda

1/2 teaspoon  salt

1-2 teaspoon cinnamon

1/2 teaspoon  ground ginger

1/8 teaspoon ground cloves

1/2 cup canned pumpkin

1/4 cup olive oil

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 large eggs

1 1/2 cups  unsweetened applesauce

1/2 cup  walnuts (optional) chopped

Whisk together flour, baking powder, baking soda, salt, and spices. Beat oil, brown sugar, and vanilla with an electric mixer at high speed, 2 to 3 minutes. Add pumpkin and blend until smooth. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.

Spread batter evenly in pan (I used a non-stick pan with parchment paper on the bottom) and bake  in 350 degree pre-heated oven until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.