Culinate editor’s note: This is a longtime favorite — a Mollie Katzen recipe that everyone loves.
This is a moist, dark cake. If you choose to add the spices, the flavor will take on an air of mystery. It is almost a spice cake, understatedly chocolate, with a touch of orange, and all the luxurious qualities of an applesauce-nut cake.
This recipe is minimally sweet, so if you prefer a sweeter dessert, you can increase the sugar to 2 cups or use sweetened applesauce.
|¾||cup (1½ sticks) soft butter|
|1½||cups brown sugar|
|1||tsp. vanilla extract|
|½||tsp. grated orange rind|
|3||cups unbleached white flour|
|½||cup unsweetened cocoa|
|2||tsp. baking powder|
|1||tsp. baking soda|
|1||tsp. cinnamon (optional)|
|½||tsp. allspice (optional)|
|¼||tsp. nutmeg (optional)|
|1||cup finely ground walnuts (use a food processor fitted with a steel blade or a blender, with brief spurts)|
|1½||cups unsweetened applesauce|
|½||cup yogurt or sour cream|
This content is from the book Still Life with Menu Cookbook by Mollie Katzen.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything