APPLE SAUCE CAKE

Moist from the apple, and full of warming spices, this cake is a treat with a hot cup of tea and excellent to pack in the hamper on an autumn picnic.

Ingredients

1/2 cup (4 ounces) unsalted butter, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup sugar

3 large eggs

1/2 teaspoon vanilla

1 cup apple sauce

1/4 cup plain yoghurt diluted a bit with milk, or 1/4 cup of buttermilk

1/2 cup of chopped walnuts

1/2 cup raisins

Preheat oven to 190°c  place a shelf in the middle.  Butter an 8 inch square baking dish and line with baking parchment, allowing a slight over hang of the parchment for easy removing of the cake once it's cooked.

Sift together the flour, baking soda, spices and salt, set aside.

Using an electric mixer, beat the butter until light, add the sugar and beat until fluffy.  Add the eggs, one at a time, beating well to incorporate after each addition.  Add the apple sauce and vanilla and mix until smooth.

Mix in half of the dry ingredients, but just before they are blended, add the thinned yoghurt (or buttermilk).  Then mix in the rest of the dry ingredients until just incorporated, be careful not to over mix. 

Pour the batter into the prepared baking dish and shake to level.  Place in the oven and cook for about 25-30 minutes or until springy to touch and a skewer inserted in the  middle comes out fairly clean.  A certain squidgy-ness is nice to have so be careful not to over cook.  Allow to cool for 15 minutes and then transfer to a rack to cool completely.