I LOVE autumn! It is by far my favorite season, for a number of reasons – the seasonal food is great, the crisp air is awesome for breathing and bonfires, and both my birthday and Thanksgiving (a time to be thankful, see family, AND eat yummy food!) are during autumn.
I enjoy going to orchards and picking my own apples, and I love buying locally made goodies like fruit butters. This recipe, with its blend of apple butter and spices, reminds me of autumn, particularly when it’s baking and spreading it’s delicious smell throughout the house.
Apple Butter Fruit Cake with Streusel Topping
- 1/8 cup chopped walnuts
- 1/8 cup chopped pecans
- 3 Tbsp all-purpose flour
- 3 Tbsp packed light brown sugar
- 2 Tbsp vegetable oil
- 1/2 tsp cinnamon
- 2 cups minus two Tbsp white whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup lightly packed brown sugar
- 1 cup apple butter
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup dried apricots, finely chopped
- 1/2 cup raisins (golden and/or regular)
- Preheat oven to 350° F. Line an 8-inch square baking pan with tin foil and spray the foil with nonstick spray.
- To make topping, mix together topping ingredients in small bowl. Set aside.
- To make cake, whisk together flour, baking powder, cinnamon, baking soda, and cloves in medium bowl.
- In a separate large bowl, beat eggs with electric mixer until they thicken a bit. Gradually add the brown sugar to the eggs, beating until the mixture is light and fluffy.
- Reduce the mixer speed to low setting and mix in apple butter, oil, and vanilla. Add flour mixture and beat until just blended. Stir in the apricots and raisins.
- Pour the batter into the foil-lined pan, and sprinkle topping over the top. Bake for 35 to 40 minutes.
- Remove from oven and allow to cool before serving.
This cake is sweet enough to be dessert, but healthy enough to be on the breakfast menu. I would definitely make more topping next time, and probably throw in some chopped dried apples instead of the raisins.
UPDATE: I made this cake again for a work breakfast. I made more streusel topping and threw in some fresh chopped apple instead of the raisins…even better than before!
Source: Adapted from Weight Watchers Momentum Healthy Cooking Basics