Do you remember Cookie Crisp? Those little, delicious, “chocolate chip cookies” posing as breakfast cereal used to be just about my favorite junk food on the market. As a child destined for a life of copywriting, I’d plead, “They’re part of a balanced breakfast” while trailing behind my parents at the grocery store. It was an uphill battle that often ended with that soul-crushing ultimatum – “I’m going to count to three.”
Was it the flavor I was after? The satisfying crunch of each tiny cookie? Perhaps it was the sweet milk left behind or simply the feeling of power associated with eating tons of cookies in one sitting. Most likely though, what I loved about Cookie Crisp was that it was dessert for breakfast.
Six year old me would be disappointed with twenty-two year old me for not buying Cookie Crack – I mean Crisp – regularly, now that I’m my own boss. Yet, even though I’ve outgrown my sugar cereal phase, my morning sweet tooth hasn’t gone anywhere.
I’m a pumpkin pie for breakfast (extra whip) kind of gal. So when Savta (grandmother in Hebrew) suggested we make her Applesauce Spice Cake for family dinner, I was way into it.
Cake for breakfast, you ask? Did you hear the part about applesauce? Plus there’re nuts and raisins in there, so it’s basically healthy, right? Right?!
There’s something about this cake (more like a loaf, really) that follows a roast chicken as seamlessly as it accompanies a cup of coffee or Chai. Where allspice, cinnamon, and cloves are just a part of the ensemble in pumpkin pie, they take center stage here, especially when freshly ground.
Side note: get your spices freshly ground, people! Little did I know what allspice was supposed to smell like until Rainbow Grocery came along and rocked my world. This is the real deal. Try it.
All in all, this cake is a hit. Thank the applesauce for its moist and dense consistency and subtle fruit flavor. The unapologetic addition of butter and sugar makes this a worthwhile indulgence for pastry lovers, cake admirers, and Cookie Crisp recoverers, alike.
Whether it’s morning or night, this Applesauce Spice Cake is just what you need.
2 cups sugar
2 ½ cups flour
1 ½ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
1 ½ cups applesauce
½ cup water
½ cup butter, softened
½ cup chopped walnuts
1 cup chopped raisins
Preheat oven to 350ºF.
Sift together first seven ingredients.
Mix in applesauce, water, eggs and butter, beating very well.
Fold in walnuts and raisins.
Place batter in a greased and floured Bundt pan or 9” x 13” pan. Bake for 45 minutes.