I had a busy day in the kitchen today. I was processing some garden produce and baking bread. While I had the oven hot, I also thought I'd bake a quick and easy autumnal cake for my family to enjoy this October week. I made the Pumpkin Spice variation of this snack cake.
I've shared this recipe before, but it's such a great one to have in your back pocket, I wanted to share it )or the link to it), once again. It takes no eggs, no butter, and no milk. Plus it mixes right in the baking pan, so there's less to wash up afterward. Both eggs and butter are expensive for me right now. So this cake is not only an easy dessert, but a budget-stretching one as well.
Sometimes I frost these cakes. Other times, like tonight, I serve it in squares unfrosted. Since I know my family members will snack on this cake tomorrow or have some with breakfast, I made it a little healthier. I substituted 2/3 cup of whole wheat flour for some of the white flour in the batter. So it has some whole grain, plus some pumpkin. That should give it some health-points.
Anyway, I wanted to bring this recipe to the front of minds now that it's pumpkin and apple season (you can make this cake with applesauce in place of pumpkin). I'll add that for the pumpkin variation, I use 1 teaspoon of any of the fall spices, not just allspice. For today's cake, I used a combination of cinnamon, ginger and cloves totaling 1 teaspoon.
Enjoy!
