Maple and Walnut Applesauce Cake

As with last week, this was my effort to make a quick and satisfying dessert a bit more on the healthy side of things. Most importantly, it is filled with flavors I love (maple in particular), especially in fall. A subtle maple sweetness flavors every bite of this cake, paired perfectly with walnuts and nutty whole wheat flour. It is sweet enough for a light dessert or snack, but substantial enough for breakfast alongside fruit, eggs, yogurt, bacon, or sausage. If it isn't quite decadent enough for you, a smear of butter or almond butter will make it even more rich and satisfying.

Maple and Walnut Applesauce Cake
adapted from Whole Foods
serves 12

2 cups whole wheat pastry flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup canola oil
2 large eggs
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup chopped walnuts

1. Preheat oven to 350°F. Lightly oil a 9-inch square cake pan.

2. In a medium bowl, combine flour, cinnamon, baking soda and salt. Set aside. In a large bowl, whisk together syrup and oil. Whisk in eggs until combined. Whisk in applesauce and vanilla then add reserved flour mixture and whisk, beating well for 3 minutes. Stir in walnuts.

3. Spoon batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Set aide to let cake cool in pan, then cut into squares and serve.