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Yet Another Apple Spice Cake

October 23, 2010

I know, you’re groaning, “Really? ANOTHER apple recipe, Yankee?”  People, this is apple season.  Make the most of your local produce while ye may.  I created this recipe as part of my ongoing quest for healthier snacking.  A slice of this not-too-sweet cake also makes a great breakfast on-the-go.  It’s full of fruit, nuts for protein, whole grains for complex carbs, and yummy (and unrefined) brown sugar.  The texture is dense and hearty, with a satisfying chew factor.  The spices are what makes this cake still taste like a treat, in spite of all those healthful ingredients.  It tastes wonderful alongside a cup of coffee (particular one spiked with pumpkin-spice creamer — I researched this combination this morning, and can vouch for it).  The cake will be even more moist and flavorful the day after you bake it, and it keeps very well at room temperature.

Apple-Almond Spice Cake

4 to 5 medium sized apples (I used 4 Jonathan and 1 Golden Delicious)

1 c. brown sugar

1/4 c. oil

2 eggs

2/3 c. almond meal

1 tsp vanilla extract

1 tsp cinnamon

1 tsp ginger

1/2 tsp cardamom

2/3 c. all-purpose flour

2/3 c. 7-grain flour

1/2 tsp salt

1 tsp baking soda

Preheat the oven to 350 F.  Grease the sides and bottom of a springform pan.  Line the bottom of the pan with a circle of parchment paper cut to fit.

Peel and core the apples.  Lightly pulse 1 apple in a food processor until finely minced but not pureed to mush.  Chop the remaining apples by hand.  You should have between 2 and 2 1/2 cups total apples. In a large bowl, beat the sugar, oil, and eggs together until smooth.  Stir in the vanilla and spices.  Stir in the apples until well coated.

In a medium-sized bowl, sift together the flours, salt, and baking soda.  Gently fold the dry ingredients into the apple mixture.  Pour the batter into the prepared pan, and bake for about 35 minutes, or until the top springs back when touched.  Remove from oven and let pan cool on wire rack for about 5 minutes.  Run a knife around the edge of the cake, and release the sides of the pan.  Let cake cool completely before slicing.

 

 

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One Comment
  1. brenda permalink
    November 5, 2010 1:11 pm

    i have all intentions on baking this weekend and this is what i plan to make! yum!

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