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Whole Apple Cake recipe

Whole Apple Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This cake is different from the average apple cake - it's made by baking whole apples in the cake batter. Serve as is or with ice cream or whipped cream.

5 people made this

IngredientsServes: 12

  • 125g butter, at room temperature
  • 125g caster sugar
  • 1 teaspoon vanilla sugar
  • 3 eggs
  • 100g ground almonds
  • 50g breadcrumbs
  • 75g cornflour
  • 1 teaspoon rum
  • 1kg apples, peeled and cored
  • 3 tablespoons currants
  • 1 (100g) bag almonds, chopped
  • 2 tablespoons sugar

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Beat butter until fluffy, then add the vanilla sugar. Taking turns, mix in sugar, eggs, almonds, breadcrumbs and a mixture of cornflour, baking powder and rum.
  2. Transfer the mixture into a greased round springform cake tin.
  3. Preheat oven to 180 C / Gas 4.
  4. Place whole apples into the mixture and sprinkle with currants and almonds.
  5. Bake in preheated oven for about 60 minutes. After baking, sprinkle with sugar. Release from the tin and let cool.

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Whole Grain Jewish Apple Cake (Pareve)

If you adore your grandmother's Jewish apple cake recipe, but always wondered what it would taste like if it had a healthy makeover, look no further. This version has less sugar and half the fat of the original. All-purpose refined flour is replaced with white whole wheat flour, which is softer and finer than regular whole wheat flour, but just as packed with fiber and nutrients.

Though the ingredients have been lightened up or swapped for healthier options, calling the result "light" would be a bit of a misnomer—like the original, this is a sturdy cake (in all the best ways) with a dense crumb. It's also still delicious and since it's so wholesome, it's even easier to justify eating leftover apple cake for breakfast.

Because of the association between apples and a sweet new year, this cake is a perfect addition to the Rosh Hashanah table or as a Yom Kippur breakfast dessert. If you are lucky enough to live in an apple growing region, it's also an ideal recipe for showcasing local fruit during the fall harvest holiday of Sukkot or for Thanksgiving dinner.


  1. Preheat oven to 350°F. In a large bowl stir together the first six ingredients (through vanilla powder). Add apples, applesauce, and dried apple mix well. Pour batter into a 9-inch square silicone baking pan, spreading evenly.
  2. Bake 30 to 35 minutes or until center is set. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. For best texture, chill at least 1 hour before serving. If desired, sprinkle with additional apple pie spice.

This recipe is amazing. My parents love it. They keep asking for me to make more (sometimes twice in one day that’s how fast it goes!)

I’m really sorry but this just tasted of baking soda and wholemeal flour. It was barely edible when topped with a lot of apple sauce but I ended up binning most. Next to no apple flavour.


Directions

Preheat oven to 325°F and adjust oven rack to middle position. Grease 10-inch springform pan and place on a foil-lined baking sheet.

Thinly slice (about 1/4-inch thick) 4 apples and place in medium bowl. Toss with 1 tablespoon lemon juice, brown sugar, and 1/8 teaspoon salt. Arrange apple slices in 2 concentric circles in prepared pan with slices slightly overlapping. Dot with butter.

Cut remaining apples into large chunks and pulse in food processor with remaining 1 tablespoon lemon juice until coarsely chopped measure out 3 cups and set aside.

In medium bowl, whisk together flour, granulated sugar, cinnamon, allspice, baking soda, and 1 teaspoon salt. In a separate large bowl, with mixer on medium speed, beat eggs. With mixer runnin, slowly add oil and vanilla extract. Reduce speed to low and add flour mixture in three additions, alternating with chopped apples. With rubber spatula, wipe down sides and bottom of bowl if using, add nuts and raisins and mix just until combined.

Pour batter into pan and bake until toothpick inserted in middle of cake comes out clean, about 1 1/2 hours. Invert cake onto cooling rack and let cool 20 minutes. Remove sides of springform pan, then, carefully remove pan base with the help of a knife. Cool completely before serving. If desired, dust top of cake with confectioners’ sugar and additional ground cinnamon.


French Apple Cake (whole grain, dairy-free)

To kick off International Apple Cake Monday (it’s a thing), I wanted to share a paleo French apple cake. The first attempt was SO delicious but it seemed awfully wet. I thought I’d just need to add a little more flour and all would be well.

Adding more flour just made it soggy. Reducing the amount of milk? Made it even soggier. It was bizarre.

After three attempts and a lot of wasted ingredients, I just decided to make it whole grain and dairy-free. If you want a gluten-free version, I’m guessing any gluten-free 1:1 baking mix would work! Or you could try these gluten-free French apple cakes from Fearless Dining!

There’s something you should know if you want to make this – it’s pretty unusual. It’s more of a crustless pie than what I’d call cake. Also, even though I used white whole wheat flour, I could still taste the whole grain taste, which isn’t surprising considering there’s nothing but a little lemon zest to cover it up. It’s strongest while the cake is still warm and just a little noticeable after having rested for several hours, which is when I think it’s at its best.

I wanted to keep things French and not load the apple cake up with cinnamon, but to be honest – I wish I had! Next time I’ll omit the lemon zest and use a teaspoon or so of cinnamon in the cake batter.

One thing that’s really important here is to use firm baking apples that don’t break down into a mushy mess while baking. I wasn’t thinking when I made the first cake and used random non-baking apples that had been sitting around for a few weeks. This was a very bad idea. If you don’t have a favorite baking apple (mine is Jazz!) and don’t know where to start, here’s a great article on the best baking apples.


Whole wheat apple cinnamon coffee cake

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
  • Author:Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: breakfast
  • Method: baked
  • Cuisine: american

Ingredients

for the cake

  • 3 cups whole wheat flour (I used King Arthur)
  • 1 1/2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces unsalted butter, at room temperature
  • 3 eggs
  • 2 cups plain yogurt
  • 1 teaspoon vanilla extract
  • 2 green apples, peeled, cored, and thinly sliced (

for the swirl:

Instructions

  1. Preheat oven to 375°F. In a small bowl, mix together with a fork the brown sugar and cinnamon. Set aside.
  2. In a large bowl, cream the butter and sugar, then add the eggs, vanilla, and yogurt. In a separate bowl, mix the flour, baking powder and soda, and salt. Once mixed, add the flour to the wet ingredients in batches, making sure to stir between additions.
  3. Butter and flour a large bundt pan. Pour in half of the batter and sprinkle half of the swirlies mixture over it. Using a fork, push in swirlies to integrate them into the batter. Place half of the apple slices over the batter. Repeat with the second half of the batter, sprinkling almost all of the swirlies (leave

Keywords: easy, delicious, healthy, fall, autumn, potluck


Whole Wheat Apple Muffins

Applesauce and whole grain flour bake up very well together. The liquid from the applesauce softens the bran in the flour, and the flavors combine to make a sweet, nutty background note. Mixed up with ginger and cinnamon, nuts and raisins, these intensely apple-flavored muffins have a bit of crunch and hints of spice.

Ingredients

  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 3/4 cup (159g) brown sugar, packed
  • 2 large eggs
  • 1 cup (255g) unsweetened applesauce
  • 2 tablespoons (43g) boiled cider or 2 tablespoons (36g) thawed apple juice concentrate
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 2 1/4 cups (255g) King Arthur White Whole Wheat Flour
  • 1/2 cup (85g) raisins, lightly packed
  • 1/2 cup (43g) diced dried apples or 1/2 cup (57g) fresh unpeeled apples, diced
  • 3/4 cup (85g) chopped walnuts or pecans
  • cinnamon-sugar for garnish, optional

Instructions

Preheat the oven to 350°F. Line the wells of a 12-cup muffin tin and grease the insides of the papers.

In a large mixing bowl, beat the butter and sugar until smooth. Beat in the eggs, one at a time, scraping the bowl after each addition. Stir in the applesauce and boiled cider (or apple juice concentrate).

Add the baking powder, baking soda, salt, cinnamon, ginger, and flour to the wet ingredients and mix until combined. Scrape the bowl and stir in the raisins, apples, and nuts.

Scoop the batter into the prepared pan, filling each well almost to the top. Sprinkle with cinnamon-sugar. Bake for 25 to 27 minutes, until a paring knife inserted in the center of one of the muffins in the middle of the pan comes out clean.

Remove the muffins from the oven and place them on a rack for 10 minutes. After this rest, take the muffins out of the pan and return them to the rack to finish cooling completely.

Store leftovers wrapped at room temperature for up to three days freeze for longer storage.


Apple Spice Cake

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Unfussy Apple Cake Recipe

A big, floppy dollop of boozy, slightly sweet whipped cream takes this cake over the top. Wanting to keep this cake simple, I also had to restrain myself from adding any extra ingredients although I had a block of quince paste (membrillo) that would have been nice cut into tiny cubes and mixed into the batter, or caramel cut into little cubes, or toasted walnut or pecans, or, or, or. I used a huge, flaked Japanese sugar on top of this cake (you can see it in the photo), but any big-grain sugar will help lend a nice crunchy, sweet, sugar crust. If you don't have whole wheat pastry flour, unbleached all-purpose flour will work as a more conventional substitute.

2 cups sweet, crisp red apples, cut into 1/4 cubes (peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
3 tablespoons large grain sugar

Preheat the oven to 400F degrees, racks in the middle. Butter and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.

Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour the buttermilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.

Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top. I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven.


Here’s How To Make Apple Cake

Mix your apples into the batter.

Top with that buttery cinnamon sugar sand.

Bake, slice, and now eat, like, a lot of apple cake.

This cake was the perfect weekend treat (not to mention Monday snack and Tuesday 2nd dinner), and guess what’s right around the corner? Wednesday breakfast.

Add some honey butter and coffee and you are in Cozy Fall Business.

In our house, we have no problem eating the. whole. thing. As in, two adults and one entire cake. A little piece here, and a little piece there, and three more pieces after dinner, and suddenly it’s time to make another apple cake.