Apple Spice Cake

This recipe comes from a book entitled Canning For a New Generation written by Liana Krissoff. She original bases off of a applesauce recipe in the book but i substituted for store bought as i was far too tired to make any more jams etc. This cake is quite moist and flavorful with warm spices.

Afternoon Applesauce Spice Cake

 makes one 9-inch square cake

2 1/2 cups flour ( I used whole wheat, but it might make it lighter if you use all purpose or half and half)

3/4 cup packed light brown sugar

1/2 tsp nutmeg

1 tsp cinnamon

1/4 ground clove

1 1/2 tsp baking soda 

1/2 sea salt

1 cup applesauce

1 tsp apple cider vinegar 

1/2 cup canola oil

1/2 cup water

1/2 cup nuts, toasted and chopped 

1/2 cup raisins (optional)

In a medium bowl use a fork to combine the flour, brown sugar, spices, baking soda and salt. Add the remaining ingredients and stir until the dry ingredients are just moistened. Scrape the batter into a 9-inch square cake pan and smooth the top ( i think it'd be prettier in a circular pan though... ) Bake in the middle of the oven for 30-35 minutes, until a toothpick inserted comes out clean. Cool on a rack for at least 15 minutes before cutting and serving. 

Scrumptious Blueberry Muffins

 These muffins reign supreme above all other muffin recipes, hands down. They're filled with lush fresh blueberries, and topped with a butter cinnamon-sugar topping that melts deep down into the light texture of these divine breakfast pastries. To simply say... they are superb! 

Blueberry muffins
Inspired By Vanilla and Lace Makes 12
1 1/2 cups whole wheat flour
3/4 cup raw sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/4 cup applesauce
1/3 cup almond milk
1 cup fresh blueberries

For the streusal topping:
1/2 cup white sugar
1/3 cup whole wheat flour
1/4 cup earth balance
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the applesauce and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)
4. Bake for 20 to 25 minutes in the preheated oven, or until done.