The other day I noticed a little bit of homemade applesauce and some home-pureed pumpkin leftover in the fridge. I wanted to make something with them before they went bad. Five year old Lil and I had just made muffins for a meal so we wanted something a little different and came up with this cake.
The batter is made in a single bowl for easy cleanup. Kids are great helpers for this recipe because there are no special techniques - just measure, dump in the ingredients and mix.
The ingredient list is adaptable to any fruit puree you might have around including pearsauce, applesauce, mashed banana or pumpkin puree. If baking with a child, ask them which spices they would like to match with the fruits used. Take their suggestions and you might both be surprised by how lovely a new combination tastes.
With minimal fat and extra fiber from the whole wheat flour and fruit, this is a cake I don't mind serving as a snack.
[print_this]Snack Cake
10 minutes cooking, 20-25 minutes baking
makes 9 servings
3/4 cup fruit puree (applesauce, mashed banana, pear sauce, pumpkin puree, etc.)
1/2 cup sugar
1 1/4 cup King Arthur white whole wheat flour
1/4 cup water
1/4 cup softened butter
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon sweet spices such as cinnamon, ginger, cloves, nutmeg or a mixture
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg
1. Add all ingredients to a stand mixer bowl or large bowl.
2. Mix with a hand mixer or stand mixer on low for 30 seconds.
3. Increase speed to high and mix for three minutes.
4. Pour into buttered and floured 8x8 inch pan.
5. Bake at 350 degrees for 20-25 minutes or until toothpick inserted in center comes out clean.
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Frigidare just launched a family friendly website Make Time for Change. In addition to sharing recipes and tips on cooking with kids, they are donating $1 to Save the Children for all new visits to their site. Frigidare and my ad network, Foodbuzz, are donating an additional $50 for this post. Score for Save the Children!
Added to Hearth and Soul Volume 32.