Applesauce Cake

This past summer I acquired more apples than I could use before they all went bad so I cooked a bunch up, smooshed and froze them. They were small, so I put them in a large pot, whole (yup, stems and all) a little bit of water in the bottom, lid on, and let them simmer until they were soft. Then I put them through a food mill, which kept all the peels, stems, seeds and core and gave me a beautiful, rosy, naturally sweet pulp. I froze the pulp in small containers-perfect for cakes, muffins or something to eat with yogurt. Of course, you can use a jar of prepared applesauce if you want.

1/4 cup butter
1/4 cup yogurt
1 cup brown sugar
2 eggs
1/2 tsp vanilla
1 cup applesauce

1 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Grease and flour a bundt pan (or tube pan or 9X13).

Cream butter and yogurt, add brown sugar and beat until light and fluffy. Beat in eggs and vanilla. Sir together flour, baking powder, salt, and spices, add to creamed mixture along with the applesauce and stir just until combined. Pour batter into prepared pan.
Bake at 350F for 40 to 45 minutes, or until done.