Throw-it-together apple cake from Eat Good 4 Life
What, another apple cake?!
Yes, because this one is for any of you who took one look at my post about applesauce cake and went “she wants me to make applesauce and cake?!” I know you’re out there! It’s okay though. This cake is still delicious, but “actually” easy – it’s a one-bowl affair, and requires no pre-cooking or peeling of apples. It’s also substantially better for you than most cakes out there. What’s not to like?
If you’re anything like me, you will have identified that there is no white flour in this, and alarm bells will be going off as your mind wanders back to that cake you made a while back which was dry and awful and overzealous on the bran. No? Ok, just me. However, this cake is different. The apples embedded in this cake will melt away any fears of dry cake. It is super soft, super moist and the wholemeal flour adds the perfect amount of richness flavour-wise. Since the amount of actual flour in this recipe is minimal, it still tastes like an apple cake, not a bran-and-is-that-apple-I-detect cake. I’m quite sure anyone who tries it won’t realise it’s actually full of good-for-them-bits. The only vice is the amount of sugar, which I actually toned down a little and still think could be reduced, but other than that, this cake is a real winner to make and eat, and also to customise. Hell, even to wash up after.
Not too good to be true apple cake
serves 8-9, makes one 9″ round cake or 8×8″ square cake
Thanks to Miryam at Eat Good 4 Life for this amazing recipe (her blog is full of genius recipes like this, so absolutely do check this out…she also has a book coming out which I can’t wait to get my hands on)
- 1/4 c oil (I used canola)
- 2 eggs
- 3/4c sugar (originally 1c)
- 1 tsp vanilla
- 3 apples, cored and thinly sliced (less than 5mm)
- 1/2 c wholemeal/wholewheat flour (stoneground is slightly finer)
- 2 tsp baking powder
- 1/2c milk or yogurt
- optional: juice and zest of half a lemon*
*I didn’t use zest but definitely will next time, as this was still quite a sweet cake with the reduced amount of sugar. If using lemon juice add another Tablespoon of flour.
Preheat oven to 175C (350F), with a rack centered. Grease and flour your cake tin (I forgot on two sides because I lined mine – this cake definitely wants a good greasing of the pan).
In a deep medium sized bowl beat eggs and sugar on high speed until very pale and thickened (about 2-3minutes). Beat in lemon, oil and vanilla until just combined, then fold in sifted flour & baking powder, and milk/yogurt, alternating them.
Pour about half the mixture into your baking pan, then add half the apple on an even layer. Repeat. Bake 30-50 minutes (mine took 30 in an 8″ square cake tin) until a knife inserted comes out cleanish (a few crumbs on the knife would be ideal). Cool in the pan 20-30 minutes before cutting and serving. Use a very sharp knife or the apple slices will snag.