July marks the beginning of the apple season here. The brightly striped Gravensteins are the first to ripen. And when they do, we spend weeks making homemade applesauce and apple butter. As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with a recipe in the newly published, practical cookbook Kitchen Sense by Mitchell Davis. The applesauce spice cake came out as good as promised – super moist and spicy. Although the recipe is billed as a “cake”, it is similar to banana, zucchini and pumpkin breads; it would make a great muffin as well.

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