Rosemary Applesauce Cake | TENDING the TABLEGood morning! I’m writing this from grey, rainy Montauk. I’m here for a yoga workshop and I’m excited to spend time with old friends, to walk on the beach, to learn and to reconnect with my practice. I don’t have much to say at the moment so I’ll just leave you with the recipe for this delicious Rosemary Applesauce Cake. This cake is light and sweet with a hint of spice form the olive oil and a bit of rosemary to make it cozy. And you can’t go wrong with crumbly, crispy streusel topping. I hope you’re having a lovely week. Enjoy!Rosemary Applesauce Cake | TENDING the TABLERosemary Applesauce Cake | TENDING the TABLEROSEMARY APPLESAUCE CAKE

Makes 1 loaf


1/2 cup olive oil

1/2 cup applesauce

3/4 cup sugar

2 eggs

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons rosemary, minced

1 apple, peeled, cored and diced


1/2 cup coconut oil, chilled

1/2 cup brown sugar

1/2 cup all-purpose flour

1/4 cup walnuts, chopped


Preheat the oven to 350 degrees. Line a loaf pan with parchment and grease the sides.

Combine the olive oil, applesauce, sugar and eggs in the bowl of a stand mixer and whisk until combined. Add the flour, baking soda, baking powder, salt, and rosemary and mix until smooth. Add in the diced apple and stir to combine.

To make the streusel topping combine the coconut oil, sugar, flour and walnuts and mix until the coconut oil is the size of small peas.

Pour the batter into the prepared pan and top with the streusel. Bake for 60 minutes or until a toothpick inserted into the cake comes out clean and the top is golden brown.