This recipe was first published in New York Times, September 30, 1973 under the name of Teddie’s Apple Cake. Jess from Sweet Amandine blog adapted that recipe and made it with whole wheat flour. Similar to her, I used mixture of whole wheat flour and all purpose flour, but omitted raisins and replaced walnuts with almonds, simply because I didn’t have any in my house at the time of baking.
Here is a small tip: if you are in a hurry, the easiest thing to do is just chop apples and mix them into the batter. On the other hand, if you have a little bit more time, you can slice the apples, pour one half of the batter into the pan, arrange apples on top and cover with remaining batter. The taste will be the same, but the cake will look nicer when you cut it. Totally optional.
- 1 cup dark brown sugar, lightly packed
- 3/4 cup sunflower oil
- 2 large eggs
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp vanilla
- 2 cup thickly sliced apples, cored and peeled
- 1/2 cup walnuts or almonds, chopped
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Beat the oil and sugar together in a mixer to moisten. After 5 minutes, add the eggs and beat until creamy.
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Combine whole wheat flour, all purpose flour, salt, cinnamon and baking soda. Stir into the egg mixture. Add the vanilla, apples and walnuts.
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Pour the mixture to the buttered 9-inch pan (I didn’t have the right pan, so I baked it in a pie dish). Bake in 350 F preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
