Before you think this is just another quick bread or breakfast delight – think again. It’s healthier than most because there’s no granulated sugar or butter. Instead, maple syrup and apple sauce act as sweetners. The lack of processes sugar also may add to the denser nature of this cake. We had our first bites after dinner, but it can easily be enjoyed in the morning with milk or juice – whatever suits your fancy!
Recipe courtesy of Moosewood Cookbook
2 1/4 cup flour
1 tsp. salt
1 1/2 baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 1/2 cup rolled oats
1/3 cup vegetable or canola oil
1 3/4 cup maple syrup
5 egg whites
1 1/2 cup applesauce
1/2 cup chopped pecans (optional)
Preheat oven to 350. Butter and flour bundt pan
1. In a medium mixing bowl, sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves. Stir in cloves and set aside.
2. In another large bowl cream the oil and maple syrup or at least 3 minutes with electric hand mixer, until well blended. Add egg whites and beat on high speed for 5 minutes. Mix in apple sauce.
3. Gradually add flour mixture, beating well after each addition. Sprinkle with pecans on top if using.
4. Pour batter into bundt pan. Bake for 40-50 minutes, checking with a knife until it comes out clean. Loosen sides with a knife and then let cool for 10 minutes before flipping over the pan onto a plate and serve!
Voila! We enjoyed our pieces with fresh strawberries and nonfat yogurt. But any berry will do! And for the record, this is the first bundt cake which I’ve flipped over successfully without having to do any reconstructive surgery on the top!
Post-baking thoughts: I sprinkled the pecans on top, which afte flipping the cake, puts them on the bottom. I would like to try pouring half the batter into the pan, then putting the pecans in the middle of cake before pouring the rest of the batter on top. I’ll try it next time, but if you get to it before I do – let me know how it turns out!