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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Slightly modified version of a recipe in Everyday Food magazine. This cake is SO good, especially while it's still warm (or reheated). Great for breakfast. Or topped with whipped cream or vanilla ice cream. I choose Granny Smith apples for their tartness and because they hold their shape after baking. The apples come out completely soft after baking. I love the tartness of the apples mixed with the sweetness of the cake. Optional: Add 1/2 cup chopped walnuts if desired. Note: The original recipe called for 1/2c of butter, but I reduced that to 1/4 and added in 1/4 applesauce to lower the fat in the recipe. You won't even miss the extra butter at all. Ingredients:
1/4 cup unsalted butter (melted) |
1/4 cup unsweetened applesauce |
2 cups all-purpose flour |
1 cup granulated sugar |
1/2 cup packed light brown sugar |
1 1/4 teaspoons baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1 1/2 teaspoons ground ginger |
1/4 teaspoon ground nutmeg |
3 medium granny smith apples, peeled, cored, and cut into 1-inch chunks |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
4. Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.
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