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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, October 11, 2011

Scraps and Snippets ~ Upside-Down Pecan-Maple Applesauce Cake

Upside Down Pecan-Maple Applesauce Cake


1/2 Cup Earth Balance
1/2 Cup Coconut Oil
1 and 1/2 Cup Vegan Sugar
2 TBSP Ground Flax
6 TBSP Almond Milk
2 teaspoons Baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg (or cloves or allspice)
1/2 teaspoon ginger (or cloves or allspice if you prefer)
2 1/2 Cups applesauce
2 Cups oatmeal
3 Cups Flour

Topping/or Bottom:

2 thinly sliced apples
3 TBSP Maple syrup
1/4 Cup Pecans
1 teaspoon cinnamon

In small bowl mix flaxseed and almond milk together, set aside. 

Mix Earth Balance, coconut oil and sugar together until creamed. Add salt, cinnamon, baking soda, nutmeg, ginger. Stir until mixed. Add applesauce, stir. Add flax mixture, stir. Finally stir in flour and then oatmeal. 

Grease (bottom and sides) of a 9 x 13 pan. Lay apple slice and pecans to cover bottom. Sprinkle cinnamon over that and drizzle maple syrup over the cinnamon. Pour the batter over the mixture. Bake in a 350 oven for 55 to 60 Minutes. (Knife should have moist crumbs but not batter when poked into cake).

Let cool for 10-15 minutes. Run knife around sides of cake. Put a cookie sheet over top of baking pan. Then turn over so cookie sheet is on the bottom. Loosen cake with spatula if needed before removing the 9 x 13 pan.