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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A moist and spicy 'bar like' cake that keeps well. Lots of whole grains! To keep the calories down, use Splenda or a blend of the sugar and Splenda. UPDATE: Please note that the batter is very thick, more like a brownie than a cake batter. Do not add extra liquid the apples will provide moisture as they cook. I usually cut the recipe in half, and bake in an 8 x 8 inch pan for approximately 30 minutes. Ingredients:
2 cups whole wheat flour |
1/4 cup toasted wheat germ |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon salt |
1/2 teaspoon nutmeg |
4 cups finely diced peeled tart cooking apples (4 large) |
1 cup granulated sugar (splenda) or 1 cup sugar substitute (splenda) |
1 cup packed brown sugar |
1/2 cup oil |
1 cup chopped walnuts |
2 large eggs, well beaten |
1 teaspoon vanilla |
Directions:
1. Sift together flour, wheat germ, soda, cinnamon, salt and nutmeg; set aside.
2. In large bowl combine apples, sugars, oil, walnuts, eggs and vanilla.
3. Add flour mixture and stir gently with wooden spoon to blend well.
4. Bake n 13x9x2 inch baking pan at 350 degrees for 45-50 minutes or until cake pulls away from sides of pan.
5. Cool in pan on rack.
6. Sprinkle with sifted confectionary sugar.
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