Apple Bean Cake with Warm Cranberry Sauce

Apple Bean Cake with Warm Cranberry Sauce


Yield: 12 servings

Nutrition (For 1 serving)

Calories 525;
Protein 7 g;
Fat 22 g;
Carbohydrates 75 g;
Total Dietary Fibre 3.8 g;
Sodium 253 mg;
1 1/2 cupsWHITE PEA BEANS, soaked and cooked or canned in water, drained and rinsed350 mL
1/2 cupapple juice125 mL
1 cupvegetable oil250 mL
2 tspvanilla10 mL
1 1/2 cupscooking apples, peeled and grated350 mL
1 1/2 cupsbrown sugar350 mL
3 cupsall-purpose flour750 mL
2 tspbaking soda10 mL
1 tspcinnamon5 mL
1/2 tspnutmeg2 mL
1/2 tspground cloves2 mL
1/4 cupchopped pecans50 mL
Warm Cranberry Sauce:
2zest and juice of oranges2
1/2 cupwater125 mL
1/2 cupwhite sugar125 mL
2 cupscranberries250 mL
2 tbspcornstarch25 mL
1/4 cupwater50 mL

Preheat oven to 350°F (180°C).
In a food processor or blender, puree beans with juice until smooth. Transfer puree to a large mixing bowl and stir in eggs, vanilla, apples and oil. Add sugar and mix well. Combine remaining dry ingredients together and gently fold into wet ingredients. Pour into a greased bundt pan. Bake for 40-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool for 15 minutes. Turn out of pan and allow cake to cool to room temperature. To lower the fat content of this recipe, substitute 1 cup of vegetable oil with 1/2 cup of vegetable oil and 1/2 cup of apple sauce!
Try muffins instead!

Warm Cranberry Sauce:
In a medium-sized saucepan over medium heat, combine juice, zest and water. When hot, add sugar and cranberries. Dissolve the cornstarch in 1/4 cup (50 mL) of water and add to saucepan. Simmer over low heat for one minute, stirring gently. Remove from heat. Do not overcook or use high heat. Serve (warm) sauce over slices of Apple Bean Cake and garnish with whipped cream if desired.