Who else was up late watching the Oscars? For me, it was mildly disappointing. Besides having a, well, boring host, the show seemed to DRAG ON FOREVER. See, I’m in love with film the same way I am with food. In fact, a little tidbit of my life, I wanted to be a film maker for like 3 years of my life. I even bought a video camera and editing equipment. Then after realizing I’m much better off with a pen in my hand than a camera, I gave up that dream. However, I never lost that spark and that love I have for the cinema. Regardless, this year just didn’t wow me. In fact, here are the top 4 things I can seem to remember:
- Angelina Jolie NEEDS to eat more.
- J LO had an almost nip slip, oh shoot.
- Hugo and The Artist are incredible movies.
- Will Ferrel and Zach Galifianakis need to host the Oscars from here on out.
Did I sum it up? Either way, the night wasn’t a complete waste. In addition to enjoying Billy Crystal’s stale jokes with a glass of vino, I also enjoyed it with a slice of this incredibly moist, zesty and guilt-free applesauce cake.
Now, as you can tell by the coy use of props, applesauce isn’t all that’s in here. Nope. In fact, the key ingredient is what’s pictured in the background. Yep, you guessed it, Blue Moon.
I’ve seen this pin for Blue Moon cupcakes ALL OVER Pinterest and knew I had to re-create the recipe. Not only did they look intriguing, but they used my favorite beer. I don’t know why, but I just LOVE Blue Moon! So, I picked up a 6 pack, experimented a bit with ingredients and WALA, this beauty (paired with my light cream cheese frosting) was born.
Now, my husband saw this cake and said “EW. IT LOOKS LIKE A SPONGE!” Of course, I can’t blame him. The thing many people hate about applesauce only cakes and desserts is one of the reasons I love using it, the texture. It’s very springy, very moist and a tad-bit sponge like. I don’t know why this happens (I’m not molecular gastronomist) all I know is it tastes damn good.
If you can’t stand the texture, no problem. Just sub in butter for some of the applesauce. Another amazing thing about using applesauce instead of oil or butter is how incredibly long the cake stays moist and flavorful. Let’s see, I made this Thursday night and it was as soft and delectable last night as it was the night I made it.
Since there are just two of us here, a longer shelf life for any food keeps us from tossing anything out or gaining massive amounts of weight. Both of which are pretty damn important to us. Especially since I have a bathing suit to fit into in less than a month. Looks like y’all are going to be seeing a whole lotta applesauce cakes in my (and your) future : )
Recipe adapted from Miss Make.
Blue Moon Applesauce Cake
Serves 8 – 10
Prep time: 10 minutes
Cook time: 40 – 45 minutes
For the cake:
- 3/4 cup unsweetened applesauce
- 1 cup sugar
- 1 cup Blue Moon
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 drop red food coloring
- 3 – 6 drops yellow food coloring
- 1 tablespoon skim milk
Check out this recipe for the light cream cheese frosting!
- Preheat oven to 350F. Grease a cake pan with nonstick cooking spray.
- In a large bowl, beat applesauce and sugar with a handheld mixer until smooth and creamy. Add in vanilla and eggs, beating between each addition. Stir in food coloring, orange juice and zest.
- In another bowl, sift together flour, baking powder and salt. Slowly add the flour mixture to the applesauce mixture, about 2 cups of it, stirring between each addition. Add the Blue Moon and milk. Add remaining flour and stir well. [If mixture is too runny, add 1 – 2 tablespoons additional flour)
- Pour mixture into the prepared cake pan. Bake for at least 40 minutes, or until cake is golden and a toothpick inserted in the middle comes out clean.
- Let dry completely before frosting. Garnish with extra orange zest and enjoy!
Nutritional information per slice (cake should make about 12 bar slices):
Weight Watchers Points Plus Points: 5