Applesauce Gingerbread Cake

This was altered from a Land O Lakes applesauce cake recipe.

250 g flour
400 g granulated sugar
1 1/2 cups applesauce
1/2 cup oil
2 large eggs
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
3/4 teaspoon cloves
1/8 teaspoon black pepper
1/4 cup non-blackstrap molasses

Bake in 9x13 pan at 350 for 35-40 minutes.

Comes out a lovely, sticky, moist dark brown. The cake was rather delicate when slicing, so it would not be suited for a bundt pan, and would probably be quite difficult to frost for a layer cake.

Next time, I'm going to try some more flour to see if it can't be made less soft, or replacing some of the granulated sugar for brown sugar.

An atypical olive oil cake

I haven't made this cake yet, but wanted to save the recipe somewhere before it got lost. The recipe uses melted butter and whole milk in addition to the titular olive oil. It also requires the use of a mixer - I'm a little curious if the flavor/texture/whatever merits the extra work and washing up.

219 g flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
7 tablespoons unsalted butter, melted
3 tablespoons whole milk, room temperature
4 large eggs
200 g sugar
2 lemons or tangerines, zest

1. Preheat oven to 350.
2. Combine dry ingredients in separate bowl.
3. Whisk together butter, olive oil, and milk in another separate bowl.
4. Beat eggs with sugar and zest.
5. Alternate beating in dry and wet ingredients, starting and ending with dry.
6. Bake for 30.