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Products Featured In This Recipe
Large Eggs

Unsalted Butter

Whole Wheat Harvest Snack Cake

Serve this cake on its own as a satisfying lunchbox snack, or add scrumptious cream cheese frosting for an after-school treat.
Yield: 
12 Servings
Difficulty: 
Moderate
Prep time: 
15-30 Minutes
Cooking time: 
35-40 Minutes

Ingredients

3/4 cup cake flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. cinnamon
3/4 cup Horizon Organic unsalted butter, melted
2 Horizon Organic eggs
1/4 cup sugar
1/2 cup brown sugar or coconut sugar
3/4 cup unsweetened applesauce
1 tsp. freshly grated orange zest
1 cup coarsely shredded zucchini
1 cup finely diced walnuts, lightly toasted
Cream Cheese Frosting (optional)
1/4 cup Horizon Organic unsalted butter, room temperature
4 ounces cream cheese, room temperature
2/3 cup powdered sugar
1 tsp. vanilla extract
2 Tbsp. freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees. Butter a 9-inch square baking pan, then dust with flour. Sift the cake flour, whole wheat flour, baking powder, salt and cinnamon into a spacious bowl and whisk to blend. In a separate bowl, whisk together the melted butter, eggs, sugar, brown sugar, applesauce and orange zest. Add the wet ingredients to the dry and stir to blend. Finally, stir in the shredded zucchini and walnuts. Spread the mixture in the prepared pan and bake in the preheated oven for 35 to 40 minutes or until the cake feels firm and springy on top and a toothpick inserted in the center comes out clean. Cool thoroughly before slicing or frosting. To prepare the frosting, beat the cream cheese and butter with an electric mixer until fluffy. Add the powdered sugar and beat until smooth, scraping the bowl as needed. Blend in the vanilla extract and orange juice. Spread over the top of the cooled cake.

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