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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Leah Koenig's family recipe: usally made for the Jewish Holidays, moist, hearty cake also works really well poured into muffin cups. If you prefer to serve it as a healthy breakfast or brunch cake instead of dessert, replace one cup of flour with whole wheat flour and fold 1/4 cup finely ground flax seeds into the batter along with the apples and walnuts. Read more . A great fall apple recipe. Ingredients:
3 cups flour |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon baking soda |
2 cups sugar |
1 cup canola oil |
2 teaspoons vanilla |
3 eggs |
3 cups golden delicious or granny smith apples, peeled, cored |
and chopped |
1 cup chopped walnuts |
turbinado sugar (for sprinkling on top)- optional |
use powdered sugar if you can't find turbinado |
Directions:
1. Combine flour, salt, cinnamon, and baking soda in a medium bowl
2. and set aside.
3. In a second bowl, mix together sugar, oil, and vanilla.
4. Add eggs one at a time and stir to combine.
5. Pour wet mixture into the dry ingredients and stir until thoroughly combined.
6. Fold in apples and walnuts (the batter will be thick).
7. Preheat oven to 350 degrees.
8. Grease two loaf pans and spread half of the batter into each pan.
9. Sprinkle the tops of each loaf with a little sugar and bake for approximately one hour, or until a toothpick stuck in the middle of the cake comes out clean.
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