And it only takes ten minutes to mix together, twenty-five minutes to bake and ten minutes to cool. So you can easily make this any weeknight. Or you can make it a day ahead, it keeps perfectly. I am catering an event for about 20 people tonight, so I baked two of these cakes last night and they are ready to go!
Cake ingredient list:
1 cup unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda (the box in the back of your fridge)
1 tsp. kosher salt
1 egg
1/2 cup unsweetened applesauce (organic if possible, Kroger sells a great organic house brand)
1/2 cup honey
2 tbs. canola oil (any vegetable oil will do)
1 tsp. vanilla
the zest of one orange
the zest of one lemon
1 tbs. orange juice
Glaze ingredient list:
1/2 cup powdered sugar
2 tbs. orange juice
(glaze is totally optional, depending on how healthy you want this cake to be)
Preheat oven to 350 degrees.
Spray a nine inch cake pan with non-stick spray.
In a large bowl, whisk together the first 4 ingredients. In a separate bowl, whisk together the rest of the ingredients (minus the glaze ingredients). Add the wet ingredients to the dry ingredients and gently whisk in a folding motion everything is well incorporated.
Pour cake batter into the cake pan and put in the oven. Bake for 25 minutes, until the top of the cake gently springs back when touched.
Remove the cake from the oven and put cake pan on a wire rack to cool for ten minutes. Then invert the cake onto a plate, removing the cake pan. Then invert back onto the wire rack. This allows the cake to cool completely.
When the cake is cooled completely, mix together the glaze ingredients, whisking until there are no lumps. Then pour evenly over the cake. I use a pastry brush to smooth our the glaze, as it tends to puddle in the middle of the cake.
Now your are ready to serve it up!
