After a few fits and starts, fall is here and here to stay. Though I enjoy the warmer months, I am not at all averse to sweater weather, the changing fall foliage, and the public’s re-ignited love for baked goods. Though we roll out seasonal specials throughout the year, nothing compares to the excitement and joy elicited by our pumpkin donut. Fall baked goods transform with a bit of sweetness and the warmth of fall spices to remind us that changes are meant to be savored.

There are several wonderful pumpkin recipes coming up here on Be Sweet (pumpkin roll! pumpkin cheesecake!), but today I’d like to share my favorite Applesauce Cake, inspired by my grandmother. When she and her husband bought their home on the west side of Columbus, they filled the entire back yard with fruit trees and vegetables in the summer. Every inch was spoken for and every bit of their backyard bounty found its way into Grandma Schwindt’s cooking. She made the most amazing apple cake every year and I can still picture sitting in her kitchen being plied with slice after slice (she was always trying to put some meat on my bones). And if no cake could be procured, she’d always send me on my way with a “good, hard apple.” She was so, so good.

If you’ve been apple picking and are looking for ways to utilize your haul, this recipe is for you! Or if you’re looking to create a little fall ambiance in your kitchen with store-bought applesauce, this recipe is also for you (just buy or make it the chunky variety!) In no time at all, you’ll have a lovely spiced cake to snack on all week. Enjoy this season of change and I hope to see you in the queue for pumpkin donuts!

Be Sweet &

see you soon,

Geri

Applesauce Cake

Ingredients

• 3 C. Cherbourg flour

• 2 tsp. baking soda

• 1 tsp. salt

• 1 1/2 tsp. cinnamon

• 1 tsp. cardamom

• 8 oz. salted butter, room temperature

• 2 C. light-brown sugar, packed

• 1/4 C. honey

• 2 large eggs

• 2 C. chunky applesauce

• 1 Cup diced apples ( any and all types of apples are welcome, if you pre-chop add a little lemon juice to keep them from browning)

• powdered sugar for dusting

Directions

1. Preheat oven to 350°F. Generously butter and flour a bundt or tube pan.

2. In a medium bowl, whisk together Cherbourg flour, baking soda, salt, and the spices.

3. In a large bowl, cream butter and add brown sugar and honey, mixing until light and fluffy. Add the eggs one at a time, beating after each addition. Add flour mixture little by little until just combined. Beat in applesauce. Fold in diced apples.

4. Spoon batter into prepared pan and smooth top. ( do not overfill if you’re using a smaller pan) Bakes for 50-60 minutes, or until an inserted toothpick comes out clean.

5. Cool on a wire rack for 10 minutes. Gently loosen with an offset spatula and invert onto a platter. Allow to cool completely. Dust with powdered sugar and enjoy with greek yogurt, ice cream, whipped cream, or anything you fancy.