I am on a roll posting autumn recipes made straight from our garden. We still have some of the 160 pounds of apples I harvested a month ago left and have just made another apple cake from them. This recipe is one of Tom’s favourites for breakfast and I thought that it was worth reposting for those of you who love apples. I have cut down on the amount of sugar in the original recipe so if you want sweet just increase the sugar.
This recipe was given to me by Janet Hutchison the wife of our former Board chair Coe Hutchison. Janet’s grandmother became a widow with seven children (all under the age of thirteen) when she was still in her thirties. She was still climbing her apple trees to prune and spray even in her seventies. Janet was fortunate enough to grow up living next door and enjoyed her fresh pies, cookies and this delicious apple cake. Enjoy!
- 6 cups Apples,Peeled & Diced
- 1 cup brown or raw Sugar
- ½ cup Oil
- 1 cup Walnuts,Chopped
- 2 Eggs,Beaten
- 2 teaspoons Vanilla
- 2 cups whole wheat Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Soda
- ½ cup Yoghurt
Stir together apples, sugar, oil, nuts, eggs and vanilla. Sift flour, cinnamon, baking soda & salt. Add flour mix to apple mixture. Bake in a 9×13″ pan at 350℉ for about 45 min or until toothpick comes out dry. Freezes well. Serve with ice cream or whipped cream
Serve as is or top with Cream cheese frosting 8 oz cream cheese, 3 tbl margarine, 1 tsp vanilla 1 1/2 cup powdered sugar OR top brfore baking with 2tsp cinnamon, 1/3 cup brown sugar, 2 tsp flour, 1/4 cup rolled oats
Per Serving (not including toppings which I usually leave off: 308 Cal (38% from Fat, 6% from Protein, 56% from Carb); 5 g Protein; 13 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 44 g Carb; 2 g Fiber; 30 g Sugar; 16 mg Calcium; 1 mg Iron; 336 mg Sodium; 33 mg Cholesterol;