Sunday, 15 April 2012
This is a guest post from ChowTimes.
Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.
You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar, lightly packed
- 2 teaspoons vanilla
- 2 cups grated apples
- 1/2 cup chopped walnuts
Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.
Yield: 20 servings
Lightly oil the base of a 13×9″ pan. Line the pan with parchment paper.
Preheat oven to 350F.
Peel, core and grate the apples.
Combine all the dry ingredients (flours, baking powder, baking soda, cinnamon and salt) in a small bowl.
Combine eggs, oil, sugar and vanilla in a large bowl.
Add grated apples to wet ingredients and stir to combine.
Add in dry ingredients to the wet ingredients.
Fold to combine.
Stir in chopped walnuts.
Pour batter into pan.
Spread evenly with a spatula.
Bake for 30 to 35 minutes in a 350F preheated oven or until a toothpick inserted in the center of the cake comes out clean.
Cool on wire rack.
Dust with icing sugar if preferred. Cut into slices to serve.