Applesauce Cake - from a reduced calorie, fat, and sugar recipe that is not only high-rising and healthier, it converts to many flavors

We made cake after cake, trying out every low-cal recipe we could get our hands on until we developed a cake that is delicious without compromising texture or flavor, as many low-cal recipes do. This recipe stands about twice as high as the old spice cakes your mother made and it is very light.
The real beauty, though, is that it is healthier (uses half the sugar and fat), cheap and easy to make, and uses ingredients you have around the house.
The basic recipe can be used to create many cakes. We've included adaptations for pineapple, carrot, or pumpkin cakes, but you can, of course, create your own variation.



Ingredients:

2 1/4 cups flour - all purpose sifted 3 times with:
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder

set aside



Separate:
4 eggs

Beat together for 2 minutes:

4 egg yolks
1 cup sugar
1/2 cup plain yogurt, drained
1/2 cup safflower oil *safflower oil is great for baking. It is thick, mild tasting, and loaded with linoleic acid which is great for your skin
1 cup unsweetened apple sauce

Whip egg whites.
Set aside




Add the dry ingredients to the wet ingredients, 1/3 at a time. Beat on low speed for 2 minutes.

Gently fold egg whites into mixture.
Pour into your well-greased and floured bundt pan
Bake 350 degrees 35 to 40 minutes until firm and lightly browned on top. Do not overcook
Let sit 5 minutes. Gently loosen cake from sides of pan using a knife or spatula. Turn out onto a cooling rack.



Cake Variations:

Pineapple Cake
Replace applesauce with 1 cup pineapple, pureed (1 can). If using canned pineapple, drain the liquid before pureeing.
In place of pumpkin spice, use 3 tablespoons lemon juice added to pineapple puree.

Pina Colada Cake
To the above pineapple cake recipe, add 1 cup shredded coconut

Carrot Cake
Replace applesauce with 1 cup pureed pineapple (see above)
2 cups grated carrots
1/2 cup raisins
1/2 cup grated coconut

Pumpkin
Replace applesauce with 1 1/2 cups pureed pumpkin



Glaze Recipes:

1.) Maple Buttermilk Glaze

1/3 cup maple syrup
1/3 cup buttermilk
a scant 1/8 teaspoon baking soda

*Heat maple syrup and buttermilk together in a sauce pan, stirring constantly until hot. Add baking soda. Glaze will foam up. Let foam for about a minute, stirring constantly.
Pour hot glaze over cake with a spoon, a little at a time.
Top with ground walnuts (optional)

2.) Buttermilk Glaze
1 cup powdered sugar
2 Tablespoons buttermilk
*stir together with a fork until well blended and all the lumps are out

Of course, if you want, you can always use a richer frosting:

3.) Rich Cream Cheese Frosting
1 8 ounce bar of cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla

4.) Pineapple Frosting
1 8 ounce container heavy or whipping cream, very cold
1/2 package vanilla instant pudding
1 can crushed pineapple, drained very, very well
2 Tablespoons lemon juice

Whip the cream until thick, but not overly stiff. Add pudding mix. Whip on high speed for 1 minute. Add pineapple. Whip on high speed for another minute. Place in refrigerator for 1/2 hour to set.