Instructions: New Classic Method

This is quick enough to make for the family on the spur of the moment, and elegant enough for a company brunch. Its nutty flavor doesnt come from nuts themselves, but from nutlike cereal nuggets (Grape-Nuts), sprinkled on top to add fiber but hardly any fat. If your family loves spice as much as mine, double the topping mixture.

1. Position a rack in the center of the oven and preheat to 350 F. Lightly spray a nonstick 8-inch square baking pan with oil.

2. To make the cake, in a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer set at high speed, beat the sugar, milk, water, oil, and egg until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon, stir just until combined (the batter will be a little lumpy, but thats okay). Do not overmix. Turn into the prepared pan.

4. To make the topping, in a small bowl, combine the applesauce, sugar, and cinnamon. Drop by heaping teaspoons onto the batter. Swirl a knife back and forth through the batter. Sprinkle the Grape-Nuts over the top.

5. Bake until the top of the cake springs back when gently touched in the center and the sides pull away from the pan, 30 to 35 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Serve warm, or cool completely in the pan on a wire cake rack.

NOTES : I used a large bowl where a medium was called for, and I still got a bit splattered!

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