You've had apple pie. Now try this amazing apple cake!
In our test of the original recipe from Uprisings, The Whole Grain Bakers' Book, we used Granny Smith apples, which are crispy, juicy, and rather tart. To sweeten the cake without adding sugar, we baked another version, using a mixture of Granny Smith and Delicious apples — both Red Delicious and Golden — which proved very satisfactory.
Oh, and the comments? Well, how about an enthusiastic "Ummm, scrumptious!" and "This is really good!" Add to these remarks the fact that the apple cake is easy to make and you'll see why we feel this is an apple-icious winner.
• 1/2 pound of butter, softened
• 1 1/2 cups plus
• 1 tablespoon of honey
• 5 eggs, beaten
• 3 tablespoons of vanilla
• 1 cup of yogurt (or buttermilk)
• 2 1/2 cups of unbleached flour
• 2 cups of whole wheat pastry flour
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• 1 teaspoon of nutmeg
• 4 teaspoons of cinnamon
• 3/4 cup of chopped walnuts
• 3 1/2 cups of chopped apples, mixed types
Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9" round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.
For more recipes see A Is for Appleicious: Delicious Apple Recipes.