Spice Cake with Apple Compote

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
175
protein 
2 g
sodium 
144 mg
carbohydrates 
28 g
fat 
7 g
fiber  
2 g
cholesterol 
36 mg
Servings 
18
Ingredients 

¾ cup cane sugar
1 Tbsp aluminum-free baking powder
1 tsp ground cinnamon
½ tsp baking soda
⅛ tsp sea salt
¼  tsp ground cloves
2 lg eggs
1¾ cups unsweetened applesauce
¼ cup canola oil

Apple Compote
6 cups Red Delicious apples, peeled, cored and chopped (6-7 med apples)
½ tsp ground cinnamon
½ cup brown sugar

Whipped Topping
¾ cup heavy cream
¼ cup powdered sugar
1 tsp pure vanilla extract
Fresh mint sprigs for garnish

Instructions 
  1. Preheat oven to 350F.  Lightly coat 18 muffin cups with canola oil spray.
  2. In a large bowl, sift together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.           
  3. Stir eggs, applesauce and oil into flour mixture until well combined.
  4. Spoon ¼ cup batter into each muffin cup and bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
  5. In a large saucepan, combine chopped apples, cinnamon and brown sugar. Cook on medium heat for 5 to 10 minutes, until soft but not mushy. Set aside.
  6. In a medium bowl, using an electric mixer, whip together cream, powdered sugar and vanilla until soft peaks form.
  7. Place one muffin size cake on a plate, spoon 2 tablespoons of apple compote over cake and top with ½ tablespoon of whipped cream. Garnish with a sprig of mint.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.