Full of Fall Cake

This moist cake is a great treat any time of year, but especially in the fall months.

Makes 6 servings.

3 cups unsweetened chunky apple sauce

2 cups flour

1 cup brown sugar

¹/₄ cup maple syrup

1 cup canned pumpkin

3 eggs, beaten

¹/₃ cup vegetable oil

2 teaspoons baking powder

¹/₄ teaspoon baking soda

Pinch salt

1 teaspoon cinnamon

¹/₄ teaspoon nutmeg

Non-stick cooking spray

1. Liberally spray the inside of the slow cooker with non-stick cooking spray. Put applesauce in bottom and spread evenly to cover.

2. In a large bowl, combine flour, brown sugar, syrup, pumpkin, eggs, vegetable oil, baking powder, baking soda, salt, and spices. Beat with electric mixer on medium until combined, and then for another 2 minutes, scraping the sides of the bowl. Use a spatula to transfer the cake mixture to the slow cooker and over the applesauce mixture.

3. Double layer some paper towels and place over the top of the cooker to absorb any additional moisture. Cover the slow cooker as usual, and cook on High for 2 hours or until a toothpick inserted in the center comes out clean. Serve cake warm with plain or frozen yogurt if desired.

You could dress up this cake even more with the addition of unsweetened, flaked coconut. Stir in about ¹/₂ cup just before you add the cake to the slow cooker.