1 1/2cups(375 mL) cooked or canned white beansdrained & rinsed (see tips)
1/2cup(125 mL) apple juice
1/2cup(125 mL) canola oil
1/2cup(125 mL) unsweetened applesauce
3eggs
2tsp(10 mL) vanilla
1 1/2cups(375 mL) cooking applespeeled & grated
1 1/2cups(375 mL) brown sugar
3cups(750 mL) all-purpose flour
2tsp(10 mL) baking soda
1tsp(5 mL) cinnamon
1/2tsp(2 mL) nutmeg
1/2tsp(2 mL) ground cloves
1/4cup(60 mL) chopped pecans
Warm Cranberry Sauce
2orangeszest & juice
1/2cup(125 mL) water
1/2cup(125 mL) white sugar
2cups(500 mL) cranberries
2Tbsp(30 mL) corn starch
1/4cup(60 mL) water
Directions
Preheat oven to 350°F (180°C).
In a food processor or blender, puree beans with juice until smooth. Transfer puree to a large mixing bowl and stir in oil, applesauce, eggs, vanilla and apples. Add brown sugar and mix well.
Combine remaining dry ingredients and pecans together and gently fold into wet ingredients.
Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature.
Warm Cranberry Sauce
In a medium-sized saucepan over medium heat, combine orange juice, zest and water. When hot, add sugar and cranberries. Dissolve the corn starch in the 1/4 cup (60 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat.
Serve (warm) sauce over slices of Apple Cake and garnish with whipped cream if desired.
Tips
White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
Canned beans are a timesaver if you don't have time to cook dry beans from scratch! A 19 oz (540 mL) can of beans drained and rinsed yields 2 cups (500 mL) cooked beans. A 14 oz (398 mL) can will yield 1 1/4 cups cooked beans.
1 1/2cups(375 mL) cooked or canned white beans (drained & rinsed (see tips))
1/2cup(125 mL) apple juice
1/2cup(125 mL) canola oil
1/2cup(125 mL) unsweetened applesauce
3eggs
2tsp(10 mL) vanilla
1 1/2cups(375 mL) cooking apples (peeled & grated)
1 1/2cups(375 mL) brown sugar
3cups(750 mL) all-purpose flour
2tsp(10 mL) baking soda
1tsp(5 mL) cinnamon
1/2tsp(2 mL) nutmeg
1/2tsp(2 mL) ground cloves
1/4cup(60 mL) chopped pecans
Warm Cranberry Sauce
2oranges (zest & juice)
1/2cup(125 mL) water
1/2cup(125 mL) white sugar
2cups(500 mL) cranberries
2Tbsp(30 mL) corn starch
1/4cup(60 mL) water
1
Preheat oven to 350°F (180°C).
2
In a food processor or blender, puree beans with juice until smooth. Transfer puree to a large mixing bowl and stir in oil, applesauce, eggs, vanilla and apples. Add brown sugar and mix well.
3
Combine remaining dry ingredients and pecans together and gently fold into wet ingredients.
4
Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature.
5
Warm Cranberry Sauce
6
In a medium-sized saucepan over medium heat, combine orange juice, zest and water. When hot, add sugar and cranberries. Dissolve the corn starch in the 1/4 cup (60 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat.
7
Serve (warm) sauce over slices of Apple Cake and garnish with whipped cream if desired.
8
White beans include Great Northern, navy, cannellini, white kidney or white pea beans.
9
Canned beans are a timesaver if you don't have time to cook dry beans from scratch! A 19 oz (540 mL) can of beans drained and rinsed yields 2 cups (500 mL) cooked beans. A 14 oz (398 mL) can will yield 1 1/4 cups cooked beans.
This looks delicious