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Pumpkin Apple Sauce Bundt Cake

December 8, 2014

 

Ingredients

STREUSEL:

  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of ginger
  • 1/4 teaspoon ground allspice
  • 2 teaspoons butter or margarine

CAKE:

  • 1 ¼ cup oatmeal
  • ¾ cup coconut flour
  • 1 cup brown rice flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon of ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup extra light olive oil
  • 1 cup of apple sauce
  • 2 large eggs
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1/3 package cream cheese
  • 2 teaspoons vanilla extract

THE PROCESS

 

When constructing this recipe I first placed the oatmeal into a food processor and milled it into a flour mixture. After this is done I mixed all of the dry ingredients for the cake together except the granulated sugar and continued to mix the dry ingredients to make this a light and fluffy cake. Using a heavy mixer I then placed the eggs in the bowl and at a medium speed beat to allow them to become fluffy as I slowly added in the sugar. Once the sugar and eggs became lemony yellow I the added oil, apple sauce, cream cheese and vanilla. With the machine set to low speed I added the dry ingredients to the bowl, and the cake came together. The speed can be turned up to medium to high and back to low alternating the speed for 3-5 minutes. This is such a great batter there is little possibility of having a tough or rubbery cake. This was my second time making it and each time it was light, seasonal and delicious.

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In a medium size mixing bowl mix together the ingredients for the streusel but do not add in the butter at this point.

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Now place half of the batter in the pan (I used a non stick pan) and sprinkle on the dry ingredients of the streusel. While the butter is hard cold, chop it up and sprinkle it on top of the streusel mix. Then add the remaining of the cake batter. Place the pan in a preheated 350 degree oven for 55 minutes. Allow the cake to cool completely in the pan before removing the cake from the pan. I developed this recipe for the sensitive people.

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There is no wheat flour in this recipe and the dairy can be replaced with non dairy product such as olive oil, coconut oil or you may up the amount of applesauce. The applesauce can also be used as a replacement for eggs if you want to make this a vegan cake. Also, when making this recipe some of substitutes for cream cheese are: sour cream OR buttermilk OR sour milk OR cottage cheese.

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