I just had to get started somewhere. I’ve been so busy studying and I had to start a school blog so I left this one to stagnate. I now feel, however, that it is time there were some recipes here.
It is the beginning of autumn now, and since we have apple trees in our garden we have an abundance of apples. This – as you know – leads to many apple deserts. My favourite recipe this season, due to its ease, is a very tasty, fluffy, moist … you guessed it… apple cake.
I have tried it with less sugar and oil and it turns out fine. So if you are concerned with excess calories or sugar, there is a possibility to cut down on both.
Also, if you are not to hot on spice cakes – like me – I would recommend cutting the cinnamon down to 2 teaspoons. I tried the recipe once with 4 teaspoons but no one in my family liked it.
The recipe calls for 5 apples – which I love – as that makes the cake very fruity. The apples being sliced rather than chopped also ensures that the apple is spread evenly throughout the cake.
Here is the recipe:
Sliced Apple Cake
- 5 apples – peeled, cored and sliced (medium)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 teaspoons ground cinnamon (I use 2)
- 4 teaspoons baking powder
- 4 eggs
- 2 cups white sugar (can cut down to 1 ¾)
- 1 cup vegetable oil (can cut down to 3/4)
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
- 4 teaspoons white sugar
- 1 teaspoon ground cinnamon
- Sliced apple (optional)
- Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan.
- Sift together flour, salt, cinnamon and baking powder. Set aside.
- In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. (Note: I don’t have a blender at the moment so I just whisk it by hand till my arm gets tired and then again after adding the oil.)
- Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan.
- In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean. (Note: I found that 50 minutes is enough to cook it – longer and it turns out to dry.)