Monday, October 17, 2011

Applesauce Raisin Cake/Muffins

Fall is here and the urge to bake has overcome me.  Here is a favorite recipe for the fall. I will give the recipe and talk about how I changed it from the original where necessary.

Adapted from Betty Crocker's Applesauce Cake

Heat oven to 350 degrees F. Grease 9 x 13 baking dish with coconut oil thoroughly.

3/4 c. tapioca flour                                      3/4 tsp organic ground cinnamon
3/4 c. sweet sorghum flour                             1/2 tsp organic cloves
1 c. almond meal/flour                                    1/2 tsp Jamaican allspice
1 c. organic raisins                                          2 c. unrefined $ unbleached sugar
1/2 tsp xanthum gum                                       1 3/4 c. organic unsweetened applesauce
1 3/4 tsp baking soda                                     1/2 c. water
1 1/2 tsp sea salt                                             1/2 c. coconut oil, melted & cooled
3/4 tsp gluten free baking powder                   3 ex-large cage free eggs

Whisk together 3 flours in a medium bowl.  Put raisins in a small bowl and add 2 T. of mixed flour to coat all raisins. I use a larger measuring cup. With remaining flour mixture, whisk in: xanthum gum, baking soda, cinnamon, cloves, baking powder,and allspice. Put flour mixture in large electric mixing bowl.

Add remaining ingredients to flour mixture except raisins.  Blend in electric mixer for 1/2 minute on low speed.  Add raisins and beat on high for 3 minutes, scraping bowl occasionally.  Pour into prepared baking dish.

Bake 55 to 50 minutes or until wooden toothpick comes out clean.  Cool.

Dust with organic confectioner's sugar, if desired.  Cut into squares.


Makes 24 muffins.  Line muffin cups with unbleached paper muffin liners.  Add only 1 1/2 cups of unrefined sugar to the batter.

Fill muffin cups to 3/4s full.  Bake 22 minutes or until wooden toothpick comes out clean.  Let cool.  They freeze very well!

Changes in original recipe:

I used a combination of flours to recreate the texture of the flour in the original recipe.  Applesauce makes things moist so I used more almond meal.  I also changed the amount of baking soda and powder due to the heaviness of the flours.  For binding purposes, I added a little xanthum gum and an extra egg.  I also used organic coconut oil because it bakes well.

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