My neighbor Laurie’s apple tree is chock full of apples and she is sharing the windfall. Now these apples are truly destined for baking. They are a bit tart and often blemished, which is precisely why I like them. The tree is untreated so I know these apples are organic and I have just the recipe for transforming them into a delicious but healthy snacking cake. I call this my “Back To School Apple Cake” since I used to make it for my kids when they were little. It was a sweet treat without guilt. There are 3 cups of apples in the batter for just 1 cup of flour! Applesauce is used to reduce the fat content with a mere 2 tablespoons of oil. A scant 2/3 cup of sugar sweetens this easy cake. You could substitue honey or maple syrup to make it even healthier and swap out half the all-purpose flour for whole wheat. I love how the apples, peel and all, go in there for both speed of preparation and a boost in fiber. It is a quick cake, not too sweet, moist, fool proof, yet tasty. Feel free to throw in some nuts or raisins if you like. I always make 2 and freeze one. I love my neighbor Laurie!
HEALTHY APPLE CAKE
3 cups of apples, cored, roughly cut in chunks
1/2 t cinnamon
2 large eggs
2/3 c sugar
2 T vegetable oil
1 t vanilla extract
1 c unbleached flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Preheat oven to 350 F. Grease a 9 inch cake pan.
Combine the dry ingredients in a medium bowl. In a larger bowl, whisk all the wet ingredients amd fold in the apples. Add the dry to the wet ingredients until just combined. Pour into your greased pan.
Bake on the middle rack for 45 minutes. Serve directly from pan or flip over onto a serving plate and dust with confectioner’s sugar if desired.
“Millions saw the apple fall, but Newton was the one who asked why.”
Bernard Baruch 1870-1965