Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Sunday, May 24, 2020

Spicy Apple Crunch Cake

Yesterday I shared a blast from the past recipe, from my Spanish class (High School Days).  Today, I am sharing another blast from the past recipe.  It's funny and somewhat frightening that I saved these recipes.  When I was hunting for the sopaipilla recipe, I ran across a binder full of recipes from my Home Ec. class in Junior High School.  It uses applesauce vs. apples.  It was a very moist coffee cake, and apparently the family loved it, as it went very fast after I baked it.

Spicy Apple Crunch Cake (adapted with organic ingredients)

2 Cups All purpose flour
1 tsp. brown sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. ground cloves
1/2 cup canola oil
2 eggs, farm fresh
1 cup home canned applesauce
1/4 cup milk
1 cup walnuts, chopped

1/2 cup brown sugar
1/2 cup walnuts, chopped
1/4 cup flour, all purpose
3 Tbsp. butter, melted
1 tsp. cinnamon

Preheat oven to 350°F and grease only the bottom of a 9 x 13 baking pan.  

In large bowl mix all ingredients except the walnuts and  topping ingredients.  Blend on a low speed until ingredients are moistened.  Beat 3 minutes at medium speed.  Stir in walnuts.  Pour batter in prepared baking pan.

Mix all topping ingredients and sprinkle evenly on top.  Bake for 35-40 minutes.

Note:  For muffins, bake for 20-30 minutes (24 muffins)

1 comment:

R's Rue said...