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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Yes, I know there's a glut of apple cake recipes here already. I want mine. Mine has what I think most apple cakes lack - a TON of apples. I use 5 large apples, even if it's a bit more than 4 cups. There's a trick to getting the cake just chock-full of apples. Here it is. Ingredients:
2 cups soft whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/3 cup vegetable oil |
1 cup dark brown sugar (i use sucanat) |
2 eggs |
4 cups diced raw apples (5 large apples) |
Directions:
1. Preheat the oven to 350°F Oil a 9 x13 pan and set it aside.
2. In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
3. Push the flour mixture to one side of the bowl.
4. Measure the sugar into the other side of the bowl, and break the eggs over it.
5. Pour over the oil, and beat the eggs and oil into the sugar, then mix in the flour.
6. The dough will be quite stiff.
7. Peel the apples, or not, as you prefer.
8. Chop the apples, and mix in two thirds of them.
9. There will seem to be far too many apples, but get them mixed in as best you can.
10. Spread the batter evenly in the pan.
11. Spread the remaining apples evenly over the top.
12. Press them down until the batter pushes up around them.
13. Bake at 350°F for 45 minutes or until done.
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