I love to make this cake during the apple-picking season when my kids (and especially my husband) go crazy and I end up with a ”ton” of apples from every variety! No matter which ones I mix together, macouns, golden delicious, gala, McIntosh, you name it…it doesn’t seem to matter, it always comes out just right—rich and moist and just delicious! Oh, and one more thing I love about this cake: The sweet apple cinnamon scent that fills my kitchen when it’s baking in the oven– it just warms my heart!
Here is a cooking class video of my Harvest Apple Cake.
Harvest Apple Cake
Cuisinicity Tip: There are so many apples in this recipe that their natural sweetness reduces the need for a lot of added sugar. Also, I do not use any salt, baking soda or baking powder which, typically are added to cakes--None!-- It just doesn’t need it!
Another Cuisinicity Tip: I use whole wheat pastry flour, which is milled from soft wheat and is perfect for pastries because its lower protein content makes it lighter than regular whole wheat flour which is milled from hard red wheat. I love to use whole wheat pastry flour for my more delicate pastries because it is still rich in fiber and is much better nutritionally than white flour. You can find whole wheat pastry flour at your regular supermarket, in the health section.
- 5 cups peeled diced apples about 5 medium apples of any combination of variety
- 1 1/4 cup organic expeller pressed canola oil
- 1/2 cup granulated sugar
- 3 cage-free large eggs
- 3 cups whole wheat Pastry flour
- 1 tsp ground cinnamon
Preheat oven to 350 F.
Grease (I use a little smart balance) and flour a bundt cake pan.
Rinse core, peel and dice the apples coarsely into a bowl and set aside.
With an electric mixer, beat the oil, sugar and eggs together until creamy.
Add the whole wheat pastry flour and cinnamon into the egg mixture and mix again.
Mix in the sliced apples until well blended.
Pour the batter
(it is quite thick, that’s OK!) into the pan and bake for 35 minutes until golden.