Martha Stewart came out with a new book last May, called A New Way to Bake. Touted as “the next-generation home-baking bible,” the book claims to offer healthy alternatives to your favourite baked goods with ingredients including whole-grain flours, quinoa, chia and coconut oil. The bundt cake on the cover caught my eye so I decided to give it a try.
This recipe takes advantage of fresh apple cider, whole wheat flour, olive oil and unsweetened applesauce.
I found the final result was a cake with a lovely texture, moist but not too dense. It sort of reminded me of a cake doughnut/coffee cake hybrid.
For me, the one fail was the natural cane sugar coating on the outside of the cake. It just wouldn’t stick to the cake, the texture of the sugar is too coarse so I could not achieve the lovely look of Martha’s cover cake. I finally gave up and simply sifted some icing sugar with cinnamon on top instead.
Overall this is a solid cake recipe that tastes great. You feel a bit less guilty eating it because of the whole wheat flour and other healthy substitutions. It still has quite a bit of sugar, so I’m not sure you could exactly call it healthy, but replacing some refined sugar with the applesauce and apple cider seem like healthier substitutes. I found it was nice to take to the office for a mid-afternoon snack the next day, too. Get the recipe here.
Christian Stanley says
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Elton Warncke says
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Teodoro Degrood says
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Brigette Pommier says
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Kirby Steer says
Hi, This is a lovely quick recipe, thank you for the detailed recipe. I am a good food lover and I like baking cake.