Dairy , Egg, and Nut Free Apple Cinnamon Bundt Cake

I love breakfast cakes, it is a great excuse to eat cake in the morning with a hot cup of coffee.  This one is sweet and satisfying without being too sugary for the first meal of the day.  I also have a beautiful 8 cup bundt pan that I got for my bridal shower that I needed a recipe for.  This was a hit with the whole family, and did not last long.  It packs well in lunch boxes and makes a healthy afternoon snack.

Ingredients

Cake

1 ½  c flour

¾  c wheat flour

¾ c plus 1 tbs granulated sugar

1 ½ tsp b powder

1 tsp b soda

1 tbs cinnamon

½ tsp nutmeg                                                                                           

¼ tsp salt

½ c soy vanilla yogurt

½ c applesauce

½ c soymilk

¼ c canola oil

1 tbs vanilla

2 c chopped and peeled apple (I use Granny Smith)

shortening to grease pan (I like to use Spectrum- it is non-hydrogenated)

Glaze

1/2 c plus 1 tbs confectioner’s sugar

1 tsp vanilla soymilk

1/2 tsp vanilla extract

Preheat the oven to 350 degrees.  Combine the flour, sugar, b powder and soda, salt, and spices in a large bowl.  Make a well in the center.  Add the wet ingredients and mix with an electric mixer.  Add the apples and stir with a spoon until just moistened.  Coat an 8 c bundt pan with shortening and flour lightly.  


Pour the batter into the pan and b

ake for 45 minutes.  Cool 10 minutes on a rack and remove from pan.  Transfer to a serving plate and mix powdered sugar soymilk, vanilla and drizzle over the top.  If you do not want to use the glaze, you can just dust the cake with powdered sugar.  Serve warm.  Cover and store at room temperature.