A friend gave me a box of apples and while I can get the kids to eat apple slices and peanut butter for a while, if I need to use larger quantities, they get cooked into something. This morning it is apple cake.
The original recipe came from Cooking Light magazine, I have the page (172), but it doesn’t show which issue.
[Did a quick search, the Internet says it was October 1999 – I can’t believe I was saving recipes that long ago! :(]. I can’t find a link to the Cooking Light recipe for you, but the actual recipe is out there in other recipe sites.
This is my version, since I am incapable of completely following instructions….
Preheat oven to 350 degrees.
- 2 c. sugar
- 1/2 c. vegetable oil – combine these in mixer until well blended
- 3 large eggs
- 2 c. flour
- 2 t. ground cinnamon
- 1 t baking soda – combine dry ingredients in bowl
- 2 pinches salt
- 1/4 t. nutmeg
Add dry ingredients to mixer and mix until combined. This is a very thick batter.
- 3 c. diced apples (I like this recipe because you don’t have to peel the apples.)
- 1/2 c. toasted walnuts
Fold into batter, then scrape batter into 13″x9″ pan coated with cooking spray.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
This recipe had a butterscotch sauce with it, but I have never made that. The top is crunchy and we like this as a breakfast. I have also served it as dessert with a whisky whipped cream that was yummy.