Friday, December 13, 2019

Yogurt Apple Spice Cake

1¼ c. White Mountain Foods Bulgarian Yogurt
1½ c. whole wheat flour
1½ c. unbleached white flour 
1 c. maple syrup 
1 c. honey
2½ tsp. baking soda
1¼ tsp. aluminum-free baking powder
1 tsp. cinnamon
½ tsp. allspice
1 tsp. salt
¼ tsp. cloves
½ c. applesauce
1 c. raisins
2 eggs or egg substitute
⅓ c. vegetable oil

1½ c. White Mountain Foods Bulgarian Yogurt
3 Tbsp. honey OR rice syrup
1 tsp. vanilla extract

Preheat oven to 325º F. In a large bowl, thoroughly combine flour, maple syrup, honey, baking soda, baking powder, cinnamon, allspice, salt, and cloves. Add applesauce, yogurt, eggs, and oil; blend well using a spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or 13” x 9” pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper; cool completely.

Slice and serve with quick yogurt glaze: in a small bowl combine yogurt, honey, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.

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