Ingredients
- 2½ cups all purpose flour
- 2 cups whole-wheat pastry flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 cups brown sugar
- 1 cup white sugar
- 1 cup melted butter or vegetable oil
- 2 cups chopped nuts
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ cup applesauce
- 2 eggs
- 2 cups buttermilk
Instructions
- Combine flours, cinnamon, ginger, sugars, and vegetable oil in the bowl of your electric mixer
- Remove 1½ cups of this mixture to a medium bowl and add: nuts and additional cinnamon
- To the remaining mixture add: baking soda, baking powder, applesauce, eggs and buttermilk. Mix to combine, but don’t beat. Small lumps are O.K.
- Grease and flour 4 – six inch square cake tins. Spoon the batter in the pans and then sprinkle the topping evenly over the cakes. Bake until a toothpick comes out clean, about 35 to 40 minutes.
- Cool in the tin for 10 minutes, then remove from tin and let cool completely on a rack. Wrap tightly with plastic wrap.
- To reheat, place on cookie sheet in 350-degree oven for 5 to 10 minutes.
Recipe Notes
Makes four cakes, each with nine servings.
Nutritional analysis per serving: 193 calories, 4 grams protein, 26 grams carbohydrates, 9 grams fat, 144 mg. sodium, 2 grams fiber.
* Nut allergy? Use sunflower, sesame, or pumpkin seeds.