Coffee Cakes

Preheat 350°

CAKE 1  no fruit
1½ cups all-purpose flour (aerated)
1 cup sugar (¾ cup) 
1 teaspoon baking soda (not baking powder)
½ teaspoon salt

¼ cup unsweetened cocoa powder (peanut powder, instant coffee)

1 cup cool water or soy milk                                                         
4 oz. applesauce (convenient individual snack-size)                      
3 teaspoons acid (fresh lemon juice or distilled white vinegar)
2 teaspoon vanilla or other extract

mix dry ingredients
add mixed wet ingredients
stir to no lumps, about 30 seconds
35 minutes 350°



CAKE 2  with fruit 
1½ cups all-purpose flour (aerated)             455+225                         675
1 cup sugar  (¾ cup)                                                                            580
1 teaspoon baking soda (not baking powder)
½ teaspoon salt

Pineapple, canned, 2¼ cup (20 oz can), crushed, sliced, or chunks    210

1 cup liquid (include juice drained from can)                                        60
4 oz. applesauce (convenient individual snack-size)                             80      =1605
2 Tbls lemon juice
2 teaspoon vanilla or other extract(or coconut extract, or rum)

Brown Sugar, ¼ cup, unpacked

Preheat oven to 350 

Arrange pineapple slices in the pan (add maraschino cherries &/or pecans and set aside.

Mix up the cake batter with everything else except the brown sugar. If you didn't get about a cup of juice from your canned pineapple then make up the difference with water (or you can use lemon or orange juice).

Don't over-mix, quickly stir the batter up and pour the batter carefully over the slices. Bake for 35 minutes or until done. Let rest in the pan for a few minutes then flip the cake onto a plate and sprinkle the brown sugar on while it's still very hot. Let the cake cool.





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Orange juice + Sunflower seeds