- 2 cups pureed or mashed fruit, such as applesauce, bananas, pumpkin, zucchini, pear sauce, peaches, or whatever
- 1 1/2 cups granulated sugar; if the fruit you are using is very sweet to begin with, substitute up to half a cup of powdered milk for an equal amount of the sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract (or other flavoring of choice)
Bundt Cake of Endless Autumnal Substitution
Okay, remember a couple of weeks ago when I made my Applesauce Bundt Cake? (follow that link to the original recipe)
Well, I discovered something interesting the other day when I made it–or something like it–again.
The recipe takes 2 cups of applesauce; I only had one. But I also had a cup or so of pumpkin puree from the pumpkin oatmeal breakfast cookies. So I thought…well, it should work, right? Why wouldn’t it?
It would. It did. It was actually really really good, even made with 100% whole wheat flour instead of half white and half wheat like the original recipe. My kids even love it. So here’s the amended version:
Some Kinda Fruit Sauce Cake
Preheat oven to 350
In a large bowl mix till smooth and maybe a little foamy:
Add (just till mixed):
- 2 1/4 cups whole wheat flour (or combination of white and wheat in whatever proportions you choose)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- (and/or other spices in lieu of the above, as you see fit and have in your spice rack)
- A cup or so of raisins, nuts, or other dried fruit
Mix well and bake for about an hour in a bundt pan or two loaf pans, 40 minutes in 2 square pans, or maybe 30 minutes for muffins.
I have not tried every combination or permutation of this, but I strongly suspect that, aside from the obviousness of other root veggies, almost any mashed or pureed fruit of which you happen to have two cups would work just fine, and give all kinds of delicious different variations (none of which, in the interest of full disclosure, I have actually tried):
- peaches, and add 1/4 tsp cardamom to the spices (Trader Joes has a nice spiced peach sauce…though you’d then definitely want to diminish the sugar in the recipe)
- all pumpkin, with some ginger added with the spices
- banana, and maybe substitute 1/2 a cup of unsweetened cocoa for 1/2 cup of the sugar (although I already have a recipe for something very like this…)
- what about pear sauce instead of applesauce? I think I might go with white flour for that one…
- Or whatever weird combinations of fruits you have…that brown banana plus some applesauce and isn’t there still a half cup or so of pumpkin butter from breakfast the other day?…I find it hard to imagine much that could make this cake actually bad, you know?
- UPDATE: re that previous comment? I tried it substituting nut butter for half the oil; the result was a little too dry, or maybe I overbaked it, and had a sort of funky taste…not enough nut to assert itself, just enough to make you go, “hungh?”–I’ll work on it. In the meantime…yeah, maybe not.
Just pay attention to your proportions, and it should work just fine.
A note about flour type–I find that the more “autumn-y” the fruit combo I’m using is, and the more pronounced the spices, the less likely it is that my children will notice that I’ve used all whole wheat flour. If I were doing something with, say, peaches and raspberries, I’d probably err more on the side of the white flour, whereas with applesauce and pumpkin I’d go for the wheat. Again, it depends on your tastes and your situation.
If you don’t have or don’t wish to use a bundt pan, you could also do this in two loaf pans–or make a number of smaller loaves. As you wish…This is seriously good, and is a great way to turn some of those leftover dregs of Stuff in your fridge into a yummy snack or easy way to ingratiate yourself with your co-workers…