Pioneer Woman at Heart

  Spicy Apple Crunch Cake went into the oven.  I had some home canned applesauce I needed to rotate out of the pantry.  So good! I baked skillet bread to go with our leftover Chicken/gnocchi soup.  I'll definitely be making the soup again.   The view out of the windows is definitely screaming fall.  However, our weather has been colder than normal.  They say we will warm up, and I hope so.  We have some work to do outside.

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 Topping: 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 bak...