Transition cake

I made this slightly adapted version of Moosewood Restaurant's Applesauce Spice Cake (less sweet, more whole) to celebrate/lament (circle one) the autumn equinox. Yes, the last post was a dessert also. C'mon people, I'm trying to make new friends! New Yorkers big and small shall shun me if I don't offer them cookies and cake, pronto.

Anyway, the shape is pleasing, as is the taste.

Applesauce Spice Cake:

- 2-1/4 cups whole wheat pastry flour
- 1 tsp. salt
- 1-1/2 tsp. baking soda
- 2 tsp. baking powder
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1-1/2 cups rolled oats
- 1/3 cup vegetable oil
- 1-1/4 cups pure maple syrup
- 5 egg whites
- 1-1/2 cups unsweetened applesauce

Oven to 350.

Sift the dry stuff (not oats, duh), then stir in the oats and set aside. Cream the oil and maple syrup for at least 3 mins, then add egg whites and beat on high speed for another 5 mins, till all fluffy. Add the applesauce. Slowly add the dry stuff, mixing as you go.

Lightly oil 10-inch Bundt pan and pour in the batter. Bake 45-55 mins until you get a clean knife test.