My family is a fan of apple pies and cobblers, but sometimes we want something new. For me, an apple is a versatile fruit ingredient; and it can be used in almost every dessert out there. One of our particular favorites is the apple meringue cake because the meringue just gave justice to its partnership with apples. This eggless apple cake recipe is as homey as apple pies and cobblers. So you will feel comforted when you eat a slice of this cake. You only have to try so you will believe me.
See what our friends from My Recession Kitchen have to say about this recipe:
“The cake takes almost an hour to bake. Test it in the center with a toothpick to be sure that it’s done. You want to resist the temptation to cut this cake too soon, let it cool for a couple of hours before you cut it. You can see the wonderfully moist chunks of apple in the middle of the cake.”
Patience is a virtue; and you will get your reward in its most perfect form after two hours. Your family is going to love this moist cake. In fact, they will probably ask you to make this again and again and again.
Ingredients
1 cup white whole wheat flour (King Arthur)
2 cups Bob’s Red Mill unbleached white flour
3/4 cups Domino unbleached sugar
2 teaspoons McCormick cinnamon
2 teaspoons Clabber Girl baking powder
1 teaspoon Clabber Girl baking soda
1 teaspoons Morton salt
1 cup Rice Dream rice milk (or other non dairy milk)
1/2 cup Great Value unsweetened apple sauce
1/4 cup Bertolli olive oil
1/4 cup Cookwell sunflower oil (or safflower)
2 teaspoons Heinz apple cider vinegar
1 teaspoon McCormick vanilla extract
2 cups peeled and cored apple chunks
1 whole apple
4 tablespoons Domino dark brown sugar, divided
Instructions
Preheat your oven to 350°
Grease an 8″ spring form pan.
Mix the first seven dry ingredients together in a large bowl.
Mix the next six wet ingredients together in a smaller bowl or measuring cup.
Mix the apple chunks with two tablespoons of the brown sugar.
Pour the wet ingredients into the dry ones and stir until everything is even combined.
Put half of the batter in the prepared pan and spread evenly to cover the bottom.
Put the apple chunks on top of the batter.
Spread the remaining batter over the apples.
Sprinkle the remaining two tablespoons of brown sugar over the top of the batter.
Peel, core and slice the whole apple into 1/4 inch slices.
Put the apples slices in a bowl and pour 2 teaspoons of water over them.
Microwave the apples for 30 seconds, stir them a little and microwave them for 30 seconds more.
Decorate the top of the cake with the apple slices.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let the cake cool for 2 hours before slicing.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: For the apples: microwave for one minute in a few teaspoons of water to soften so they won’t become dry.
Thanks again to My Recession Kitchen for this amazing recipe.
