Roasted Applesauce Cake

Preheat oven to 350 degrees F. Lightly grease and flour a 9-inch tube or bundt pan. Whisk together the flours, baking soda, salt, and cinnamon in one bowl. In a separate bowl, beat the butter together with the brown sugar and honey until light and fluffy with a hand mixer. Add the eggs one at a time, then the vanilla until well mixed. Stir in the applesauce. Add the dry ingredients to the butter mixture and beat with the hand mixer on low speed just until combined.

Pour the mixture into the prepared pan and bake for about 50 to 55 minutes, or until a cake tester comes out clean. Cool for 15 minutes then invert onto a cake plate and cool to room temperature. Lightly dust with the powdered sugar before serving.

To make the roasted applesauce, preheat oven to 375 degrees F. Wash and dry the apples. Cut into quarters and remove the cores. Place the apples cut side down on foil-lined baking sheets. Place in the oven and bake for about 30 minutes or until the apples are beginning to melt into the pan. Remove from the oven and allow to cool to room temperature. Lift off the skins and discard. If you see a good deal of pulp adhering to the skin, feel free to scrape it off with a sharp knife. For some reason a few varieties of apples do this. Scoop up all of the apple pulp and place into a bowl. Add the brown sugar and cinnamon and gently mix with a fork. If you prefer smooth applesauce place in a food processor and pulse until smooth. Refrigerate until ready to use. You will only need 2 cups of the applesauce for this recipe.