That's one satisfying loaf, right there. You could make breakfast, snacks, or even a modest dessert of it. It's a gently sweetened number that's generously spiced with cinnamon and nutmeg.
That combination ensures this cake is ready to take on a top layer of crunchy little pepitas and a nice sprinkle of turbinado before baking. Together, they make for a fabulous and effortless finishing touch.
Cut a thick slice and enjoy the simple sugar-and-spice combination as it is, or since the loaf isn't terribly sweet on its own, feel free to smear on a little jam to add a burst of fruit.
Spiced Applesauce Cake with Brown Sugar-Pepita Topping
8 oz all-purpose flour (app. 1 2/3 cups)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 TBSP ground cinnamon
1 tsp freshly grated nutmeg
1/4 tsp salt
1 cup unsweetened applesauce
1/2 cup canola or other neutral-tasting veg oil
1/2 cup unsweetened soy milk
1/3 cup natural cane sugar (evaporated cane juice)
2 TBSP turbinado
2 TBSP raw hulled pepitas (pumpkin seeds)
Heat oven to 325.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Whisk together applesauce, oil, milk, and 1/3 cup sugar. Add wet to dry and mix until just combined. Batter will be thick.
Scrape batter into a nonstick 9x5 loaf pan and smooth the top. Sprinkle pepitas evenly over the top. Repeat with turbinado. Bake 45 minutes, or until a tester inserted into the middle comes out clean.
Let cool 20 minutes in the pan on a wire rack. Loosen sides with a plastic spatula, carefully remove from pan, and let cool completely on rack.