Cinnamon Applesauce Loaf

It’s December and winter has creeped up on us here in Norway. Winter is the time of apples and cinnamon and this recipe is proof of that. Don’t blame me if your whole house smells of delicious winter treats after baking this.

applesauce loaf

applesauce loafIngredients:

1 cup applesauce

1/4 cup rapeseed oil

1/2 cup sugar

3 eggs

1 1/2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

a couple of raisins for decoration

 

Preheat your oven to 180C/350F.

applesauce loaf

With a whisk blend sugar, oil and half of the applesauce. Once blended add eggs and blend again.

Add flour, baking powder and cinnamon and mix.

Pour the mixture into a loaf tin and spoon the remaining half a cup of applesauce onto the middle and top with raisins.

Bake for 40 minutes or until a cocktail stick comes out clean.

applesauce loaf

applesauce loaf

applesauce loaf

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Blackcurrant Jam Cake

Last summer I made so many jars of preserves I now am looking at a full fridge of blackcurrant and other currant jam and syrup.

blackcurrant cake

Blackcurrant jam is delicious but who can eat it every morning? It’s just too sweet. So I decided I would use it for cakes. This is one of those glorious recipes where you get to use the whole jar of jam. I imagine other jams would do well here too, consider cherry or something else that has a bit of sourness to it. I haven’t tried it but I imagine strawberry or blueberry would just be too sweet in this recipe.

blackcurrant cake

 

This is also a recipe where I use applesauce instead of part of the fat. You can just use oil instead but I love being able to reduce fat in this cake and bring some vitamins and apple goodness instead.

blackcurrant cakeblackcurrant cake

blackcurrant cakeIngredients:

1/4 cup oil

1/3 cup applesauce (you can use oil instead but it’s healthier with applesauce)

1 cup sugar

1 egg

1 1/4 cup plain flour

1 3/4 cup oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup jam

 

 

 

 

Preheat the oven to 180C/350F.

In a kitchen robot, start beating oil and sugar until it becomes slightly fluffy and lighter in texture. Add applesauce, egg, vanilla extract and beat until  well combined. Switch off the whisk and add flour, baking powder, salt and mix with a spatula until uniform.  Add most of the oats and mix again.

blackcurrant cake

Line a baking tin with baking paper, I use a 21cm/8inch square tin. Press the mixture into the bottom.

blackcurrant cake

Cover the mixture with blackcurrant jam.

blackcurrant cake

Sprinkle the remaining oats on top. Another version I sometimes make is to sprinkle a little leftover dough on top also.

 

Bake for 30 minutes.

blackcurrant cake

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

Scary Looking Dried Fruit Loaf

Today is Halloween, so there must be Halloween everything. Halloween costumes, candy, parties and everything else. So here’s my contribution: the scary looking cake. There is nothing scary about making it though. I rarely like to slave over a cake for many hours. Cake for me is something I can make quickly while talking on the phone to a friend or waiting for potatoes to cook. Plus baking time, obviously. But that’s no work, just set the timer and you’re free to go.

dried fruit loaf

This is one of those cakes which shamelessly grow almost out of their form and then crack in the middle. Yum!

 

So here it goes, you will need the following:

 

dried fruit loafdry ingredients:

2 1/2 cup plain flour

1 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

 

wet ingredients:

1/4 cup of rapeseed oil

1/4 cup of applesauce (you can use oil here if you have no applesauce)

2 eggs

1 cup milk

 

dried fruit:

4 dried figs, chopped

3 Tbsp raisins

3 Tbsp dried cranberry

also: a couple of teaspoons of jam for decoration

 

 

 

 

 

 

 

Preheat your oven to 200C/395F.

Mix all of the dry ingredients in  a bowl and once the baking powder and salt are well distributed in the flour, start adding wet ingredients.

This recipe calls for oil and applesauce, which is one of my ways of making it lower in fat but if you don’t have applesauce it’s perfectly ok to just use oil instead.

Once all of the wet ingredients are added and the mixture is blended (just use a spatula, no need for a kitchen robot) add the dried fruit.

dried fruit loaf

Line a loaf tray with baking paper and pour the mixture in. At the end spoon a little jam on top for decoration and the ‘scary’ look. I used blueberry jam but I imagine a red jam would be even better.

Bake for 55 minutes to 1 hour. Check with a skewer.

dried fruit loaf

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

 

Amazing Blueberry Core Goodness Muffins

Did you know you can use applesauce as a substitute for part of the oil or butter when baking?

 

I make a lot of my own applesauce, I try to get apples from people who don’t pick them from their trees etc. and even buy them when I have no choice. Later I process and cook them into applesauce together with their skins. Then I use it for so many things that I wonder how did I ever live without it. The biggest discovery for me though is how it can be used instead of fat in cakes. I substitute most of the fat without compromising the taste and adding vitamins and dietary fibre instead! Isn’t that just the ultimate hack?

 

And here’s the first recipe with applesauce I am publishing. You can, however use canola oil instead and the muffins will still be delicious.

blueberry core muffins

 

Amazing Blueberry Core Goodness Muffins

 

Ingredients:

2 eggs

¼ cup applesauce

¼ cup canola oil

1 cup milk

1 ¾ cup flour

1 tsp baking powder

½ cup sugar

3 Tbsp blueberry jam OR blueberries from the freezer

 

  1. Preheat the oven to 200C/390F.
  2. Blend all of the ingredients except blueberries in a bowl. Do not overmix it so the muffins won’t be hard.
  3. Once blended, pour ⅓ of the mixture into another bowl and blend with the blueberries.
  4. Line a 12 hole muffin tin with paper cases and to each one of them pour a tablespoon of the white dough, then a tablespoon of the blueberry dough and top with the rest of the white mixture.
  5. Bake for 25 minutes.

blueberry core muffins

 

Enjoy! They are truly delicious, nice and moist inside. They disappear quickly though.

That’s why I have three muffin pans, for the times I want the muffins to stay un-devoured for more than 12 hours. 🙂

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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