Tuesday, March 30, 2010

Newfangled Applesauce Cake with Splenda

It was a Two Cookbook Day. Two new cookbooks came in the mail. Two collections of new ideas for my kitchen! Two opportunities for expanding my repertoire! One was accompanied by a box of Splenda brand sweetener compliments of MomCentral, the raw materials for their current blog tour.


I approached this task with the eye of a teacher wearing out as she headed into spring break season: with an eye for simplicity. My chosen recipe had to be easy to make and could not require a separate trip to the grocery store. If I didn't have all the ingredients in the house, I'd turn the page and look for another.


Here it is: Old-Fashioned Applesauce Cake


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup margarine or butter
1/4 cup molasses
1/2 cup egg substitute (the equivalent of 2 eggs)
1 teaspoon vanilla extract
1 cup Splenda No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce


1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8-inch metal cake pan with vegetable cooking spray.
2. In a small bowl, stir the flour, baking powder, baking soda, cinnamon and ginger. Set aside.
3. In a large mixing bowl, beat the margarine and molasses with an electric mixer on high speed for approximately 1 minute.
4. Add the egg substitute and vanilla. Blend on high speed for 30 seconds. The mixture will be very liquid.
5. Add Splenda and beat on medium speed until very smooth for approximately 1 1/2 minutes.
6. Add the flour mixture and applesauce. Beat on low speed until mixed for approximately 45 seconds.
7. Spread the batter evenly into the prepared pan and bake for 30 minutes.


I was happy that the recipe was simple: everyday ingredients, short preparation time, and few dishes. Next time I make this, I might try some Daisy-style changes. Raisins, small apple chunks, or even chopped cherries might be fun. Serving it warm with a little whipped cream (and coffee on the side, but that goes without saying) earns points for presentation. Yes, my family talks that way after too many Iron Chef marathons.


There are more recipes using Splenda on their Tastebook site, and you can order a cookbook in a binder like mine.


I wrote this review while participating in a blog tour campaign by Mom Central on behalf of Splenda and received products necessary to facilitate my candid review. In addition, a donation was made in my name to the Meals on Wheel organization to thank me for taking the time to participate.

The other cookbook? Just in time for planting my garden and getting ready for the summer markets, it's Eating Well in Season: the Farmers' Market Cookbook. Prepare for garden style recipes all summer and fall. Watch out, zucchini; I'm ready this year.

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6 Comments:

Blogger Shari said...

I need the Farmer's Market cookbook. We joined a CSA, so we'll be getting stuff I've never cooked before like kale and turnips.

3/30/2010 9:41 AM  
Blogger Green Girl in Wisconsin said...

I'll warn the zucchini that you're coming!

3/30/2010 9:49 AM  
Anonymous Applesauce Cake Lady said...

I like your recipe. I never thought about using splenda in my applesauce cake. I don't know why but I'm so afraid of using substitutes. It sounds delicious though.

3/30/2010 11:01 AM  
Blogger Daisy said...

Applesauce Cake Lady: it baked up very well. My daughter doesn't like artificial sweeteners in sodas or smoothies, but she liked the cake.

3/30/2010 1:02 PM  
Blogger Flea said...

It sounds good except for the Splenda. That stuff gives me killer headaches.

3/30/2010 10:10 PM  
Anonymous Andrew said...

This comment has been removed by a blog administrator.

4/17/2010 10:56 AM  

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