baking interludes: apple cake

Another weekend, another baking session:


Earlier this week, I had to do some last minute baking. I was inspired by the large box of organic apples from the farmer’s market that I’d brought home last weekend, and paired them with a few other wholesome ingredients:


To create a simpler version of the apple cake pictured above, baked in a 9×13 pan. This weekend, I dressed the recipe up, splitting it into two 8″ tins, topping one with cinnamon streusel, sandwiching the two resultant cakes with a layer of apple butter, and finishing it all off with a generous dusting of confectioner’s sugar. The cake itself is quite wholesome and not overly sweet. Left unadorned, it could justifiably be eaten as a breakfast food or an afternoon snack. With the additions, it makes a lovely dessert to serve at your next casual dinner party.

Apple cake

Makes a single 9×13″ cake, or two 8 or 9″ round cakes

2 1/2 c. whole wheat flour
1 3/4 c. wheat germ
2 tbsp baking powder
1 tbsp ground cinnamon
1/4 tsp ground cloves
4 c. grated apples (I did not peel mine, but you can if you are anti-peel)
1/2 c. sugar
2/3 c. canola oil
1 tbsp vinegar
1 1/4 c. plain or vanilla soymilk
1/2 c. cranberry juice OR an additional 1/2 c. soymilk
1 tsp vanilla extract

Cinnamon streusel topping (optional)
1/4 c. brown sugar
1/4 c. all purpose flour
1 tsp cinnamon
1/4 c. canola oil, margarine, or butter

If you are making the 9×13 pan and want to top it with streusel, double the measurements.

Filling: 1/2 c. apple butter


To prepare the streusel topping, combine streusel ingredients and mix until crumbs form.

1. Turn oven to 350F.

2. Sift together flour, baking powder, cinnamon, and cloves. Add wheat germ and stir to combine.

3. In a separate bowl, combine soymilk, vinegar, cranberry juice, oil, sugar, and vanilla.

4. Make a well in the center of the dry ingredients and pour in the wet. Mix quickly, adding grated apple when ingredients are just mixed. The batter should be quite thick.

5. Pour batter into a 9 x13″ pan, or divide evenly between two 8 or 9″ pans. If using streusel topping, top entire 9×13″ cake or ONE of the smaller cakes with struesel.

6. Bake at 350 for 40-60 min (a single cake will take longer to bake than two smaller ones), until a knife inserted in the center comes out clean.

7. Remove cake from the oven. If you made a 9×13″ cake, you’re done:


If you made two cakes, let them cool and then proceed to step 8:

8. Turn cakes out of their pans. Place the cake WITHOUT streusel topping, rough side up, on a plate. Spread with 1/3 c. apple butter. Place remaining cake on top of first cake, streusel side up. Sift confectioner’s sugar over the top if desired. Cut yourself a slice and enjoy with a cup of after dinner tea:


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