Ingredients
2cupsall-purpose flour
1tspbaking soda
1tspcinnamon
½tspground allspice
½tspgrated nutmeg
¼tspground cloves
½tspsalt
½cupunsalted butter,room temperature
1cupsugar
3eggs,large
½tspvanilla extract
1cupapplesauce
¼cupplain yogurt,(diluted a bit with milk), or ¼ of buttermilk
½cupwalnuts,chopped
½cupraisins
cream cheese frosting,optional
extra walnuts,to decorate, optional
Preparation
Preheat oven to 375 degrees F. Lightly grease an 8-inch square baking pan, and then line with parchment to create a sling.
In a medium bowl, vigorously whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
In a separate bowl using an electric mixer or in a stand mixer, beat butter until light. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition.
Add the vanilla and the applesauce and beat until smooth. Mix in half of the dry ingredients.
Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix.
Pour out the batter into a prepared cake pan. Place in the middle rack of the 375 degrees F oven and bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched.
Remove the cake from the oven. Let cool for 15 minutes. Lift the cake from the pan using the parchment and transfer to a wire rack to cool completely.
Frost with cream cheese frosting and sprinkle with some walnuts, if desired, or serve it plain. The cake can be stored back inside the pan, or in an airtight container.
