Rosemary Rye Applesauce Cake

Oh man, this has been an insane Summer! So much going on! There’s been some transition at work, I’ve picked up another side project I could not be more excited about, and just landed a huge photography deal. (Can’t share the details just yet but hopefully soon!). It’s also been a very emotional Summer, full of crossroads and self-reflection on what’s next for me. At times it felt like I was never going to come out the other side but I am here. My heart is open and I am ready for whatever may be next. I have never been one for change, I like consistency and staying in my comfort zone. Often times, to my own detriment. I’m not going to share everything here, but suffice to say I was faced with a decision that forced my hand, making me stare my future straight in the face, and it scared the hell out of me. I felt paralyzed and like my whole world, my identity, was shaken. And it was. But it’s also helped open my eyes to other opportunities and that there is more than one path I can take and I’m so thankful for this new perspective. And for God’s plan and His timing. It truly is a marvel how easily we can adapt, if and when necessary. I am full of hope and optimism and ready for my next chapter. And on a much lighter note, so ready for Fall!

So, let’s talk cake. My mom used to make an applesauce cake when I was younger, and I remember coming home from school and it would be warm, fresh from the oven and perfuming the house with cozy spices. I asked her for the recipe and sadly, she couldn’t find it! So I set to work crafting my own version, and I think it came out pretty good! I won’t say it’s better than mom’s (because nothing ever really is, is it?), but I love the little tweaks I made. I’ve been experimenting with rye flour lately and knew I wanted to include it’s mild, toasty and almost malty notes into this cake. It’s subtle, but a nice backdrop for the sweet and tart applesauce and earthy, aromatic rosemary which adds a woodsy warmth to this loaf, along with all the cozy spices. The applesauce keeps the cake perfectly moist and tender. I made my own applesauce with apples from my parent’s trees, a ritual I look forward to each Autumn, but you could certainly use your favorite store-bought. The cake is lovely with a little powdered sugar sprinkled over top, slathered in more applesauce (my favorite), or you could even get crazy and whip up some maple cream cheese frosting to slather on top. Aside from the small updates I made, I kept this cake pretty pure as a nod to the applesauce cake of my childhood but if you're a fan of nuts, you could certainly add some chopped walnuts or even hazelnuts and I bet it would be delicious. Here’s to new beginnings, being open to change, and applesauce cake!

makes 1 9 x 5 inch loaf

1 c all purpose flour, plus more for flouring loaf pan
1 c rye flour (I used this one)
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/4 t ground cloves
few grates fresh nutmeg (or big pinch of ground)
1/2 t Himalayan pink salt
1/2 c organic unrefined coconut oil, melted and cooled, plus more for greasing loaf pan
1/2 c organic granulated cane sugar
1/2 c light brown sugar
2 large eggs, room temperature
1 1/2 c unsweetened applesauce (homemade or your favorite store-bought)
1 t vanilla extract
1 T fresh rosemary, finely chopped
powdered sugar, to garnish

Preheat oven to 350 F. Grease and flour a 9 x 5 inch loaf pan by coating the sides and bottom with coconut oil then sprinkle in a few tablespoons of all purpose flour and tip the pan around, coating the bottom and all the side with flour. Tap out the excess flour and set the pan aside.

In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt and set aside. In a large bowl, whisk together the coconut oil and sugars until combined. Add in the eggs, applesauce, and vanilla and whisk again until fully incorporated. Add in the dry mixture and stir to combine with a rubber spatula or wooden spoon until a batter is formed. Transfer to loaf pan and smooth the top with an offset spatula or back of a spoon. Bake for about 45 minutes to an hour, until a toothpick inserted into the cake comes out clean. Allow to cool completely before removing from pan. Transfer to a serving platter and sprinkle with powdered sugar if you'd like. Slice and enjoy!