I am such a sucker for fall baked goods. Cinnamon. Vanilla. Warm spices. Apples. My stomach gets all rumbly just thinking about these flavors. I mean, seriously folks, throw some cinnamon-vanilla anything at me and I’ll be your friend.
This cake definitely satisfies my fall-flavor lust. The spices are warm and comforting and the texture is dense, but soft and studded with bits of apples. You could certainly put a glaze or icing on this cake if you like, as the original inspiration recipe does, but I didn’t particularly feel like it needed it to suit my tastes. I ate it just as it with a lovely dusting of powdered sugar on top and thought it hit the right note. I do wish I had another slice left, because I suspect that a drizzle of honey or agave drizzled on individual portions would actually be quite delicious, too.
I guess I’ll have to make another one to test that theory.
Bundt Cake with Fall Spices and Bananas
Adapted from Averie Cooks
Makes one cake
- ¼ cup coconut spread/oil or Earth Balance, melted (or butter, if you like)
- ¼ cup unsweetened applesauce
- 6 oz non-fat plain Greek yogurt (I used Fage)
- 2 tblspns egg replacer + 6 tblspns water (or 2 large eggs, if you prefer)
- ½ cup turbinado/raw sugar
- ½ cup light brown sugar
- 1 tblspn vanilla extract
- ½ tspn cinnamon
- ¼ tspn ground ginger
- ¼ tspn pumpkin pie spice
- ¼ tspn nutmeg
- 1/8 tspn ground cloves (optional)
- 2 med-large mashed ripe bananas
- 1 medium apple, diced (I used a semi-tart green variety)
- 2 cups white whole wheat flour
- 1 ½ tspn baking soda
- ½ tspn salt
- Powdered sugar for dusting
- Preheat your oven to 350 degrees. Coat bundt pan with cooking spray.
- In a large bowl, combine flour, baking soda and salt. Toss with a whisk or fork until well combined.
- In a medium bowl, combine melted coconut spread/oil (or Earth Balance or butter), applesauce, yogurt, egg replacer with water, sugars, vanilla extract and all spices. Whisk all these ingredients until smooth and well-combined. Stir in mashed bananas and follow by gently stirring in the diced apples.
- Create a well in the center of the dry mixture. Pour wet ingredient into the well and stir just until all ingredients are incorporated.
- Pour batter into your prepared bundt pan. Bake for approximately 40-43 minutes, until golden and a toothpick inserted comes out clean.
- Allow to cool in pan for 5 minutes. Invert and remove cake to cool completely on a wire rack.
- Dust with powdered sugar (I used a vegan version) if you like.