Apple Cake

Today, my daughter and I enjoyed going to the zoo with family. We had a delightful time in the cool fall weather. At lunch, my sister-in-law and I had a discussion about different varieties of apples and how delicious apples are in the fall. Fall is my favorite season, partly for the flavors, partly for the weather, and partly because it is my birthday.

For all of those reasons, you should make some apple cake. This was really delicious, even though it is made with whole grains. The streusel is lighter than most cakes, but still enough that you know it is there. While it is sweet enough to be a regular dessert, it is also tame enough to serve as a breakfast or brunch item. And get your kids involved. My daughter loved helping me make this treat, and even snacked on the leftover apple pieces. Multiple wins right there!

Also, if you are looking for some other apple recipes or information about the health benefits of apples, check out http://www.well-beingsecrets.com/apples-health-benefits/

Apple Cake (Serves 8-10)

⅔ cup packed dark brown sugar
⅔ cup nonfat buttermilk
⅓ cup canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
⅔ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 cups finely chopped apple (about 2 apples)
3 tablespoons oats
2 tablespoons chopped walnuts
1 tablespoon dark brown sugar
1 ½ tablespoons frozen unsalted butter, grated
pinch of salt

1. Preheat oven to 350. Lightly spray a 9-inch springform pan with cooking spray.

2. Mix ⅔ cup brown sugar, buttermilk, oil, vanilla, and eggs on medium speed of a mixer until well combined. Add flours, baking powder, baking soda, cinnamon, ½ teaspoon salt, ginger, nutmeg, and cloves to bowl. Mix on low speed until just combined. Scrape bowl. Stir in apple by hand. Pour into prepared pan, spreading evenly throughout pan.

3. In a small ziplock bag, combine oats, walnuts, 1 tablespoon brown sugar, butter, and pinch of salt. Lightly knead with fingers to combine. Sprinkle evenly over batter.

4. Bake cake for 45 minutes or until a toothpick inserted in center comes out with a few crumbs clinging. Cool in pan about 10 minutes on wire rack. Remove sides of pan. Serve warm or let cool completely.

Nutritional Information (Amount per serving);

Calories: 260
Protein: 4 g
Fat: 11 g
Saturated Fat: 2 g
Cholesterol: 5 mg
Carbohydrates: 39 g
Fiber: 2 g
Sodium: 280 mg

Recipe Notes: I have been using dark brown sugar lately, and I love the extra intense flavor it provides. Light brown sugar would also work. I never buy buttermilk. I just left out about 1 tablespoon of milk and added lemon juice (vinegar works too). I have been struggling to find the white whole wheat flour I usually use since my move, so I used stone ground whole wheat flour (red wheat). If using white whole wheat flour, you could use all whole wheat rather than adding some all-purpose flour. The recipe suggested gala or honey crisp apples. While those are delicious this time of year, I don’t usually bake with them. I used granny smith, which was good but did have a bit of a sour aftertaste on a few bites. Next time, I’ll do one granny smith and one golden delicious. Use your favorite variety. The recipe also said to shred the apple. I tried and ended up with a mess of juice and a little bit of pulp on my counter. Chopped small worked really well, and I liked the texture.

Source: adapted from Cooking Light