Whole Wheat Apple Cake

There’s something about adding whole wheat to cakes and cookies that always make them seem “healthier.”  If nothing else, it tends to add a subtle textural difference to the average cake.

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I came across this recipe from the same book that the Siniyeh came from as I wanted to make something with apples for the holidays.  This was before we went apple picking, but we were able to find some beautiful apples at the farmer’s market that I lugged on the subway home, just to make sure this turned out right!

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I wish I could bake cakes and cookies more, but as there are only two of us to consume them, we’ve been trying to pace our sweets.  I’ve always loved cooking and baking with apples, and it’s fun to have an excuse to look for new, inventive ways to use apples in a sweet dish.  I did substitute the EVOO for the canola oil, and it turned out delicious all the same!

This was great because I didn’t need to make a separate crust or peel the apples, and I was able to throw it together in a jiffy.  We drizzled some honey on the slices, and it was perfection.

Ingredients

  • 4 medium Golden Delicious (or any good baking apple) apples
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup EVOO
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1 cup coarsely chopped walnuts
  • Honey, for drizzling (optional)

Directions

  1. Grease a 12 cup Bundt pan or tube pan well.  Coarsley chop the apples into 1/2″ pieces.  (Not necessary to peel the apples).  Preheat the oven for 350 degrees.
  2. Put the eggs, sugar, brown sugar, and oil into a large mixing bowl and beat with an electric mixer until light.  Beat in the vanilla, cinnamon, nutmeg.  Mix in the all-purpose and whole wheat flours and baking soda until just combined.  Batter will be very thick.
  3. Stir in the fruits and nuts by hand.
  4. Turn out the batter into the prepared pan, and bake at 350 degrees for about 80-90 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool on a pan on a rack for 15 minutes, then turn the cake out of the pan to cool completely on a wire rack.
  6. Serve with drizzled honey or sprinkling of confectioner’s sugar.

Adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

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