GRANNY SMITH APPLE CAKE
Slightly modified version of a recipe in Everyday Food magazine. This cake is SO good, especially while it's still warm (or reheated). Great for breakfast. Or topped with whipped cream or vanilla ice cream. I choose Granny Smith apples for their tartness and because they hold their shape after baking. The apples come out completely soft after baking. I love the tartness of the apples mixed with the sweetness of the cake. Optional: Add 1/2 cup chopped walnuts if desired. Note: The original recipe called for 1/2c of butter, but I reduced that to 1/4 and added in 1/4 applesauce to lower the fat in the recipe. You won't even miss the extra butter at all.
Provided by Chef Itchy Monkey
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
- In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
- Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.
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