A generous amount of sweet and juicy apple chunks are held together by a moist, cinnamon cake in this low sugar apple cinnamon cake.
I used the same recipe that I use for the Vanilla Pear Cake
in this Apple Cinnamon Cake. Lots of apple chunks surrounded by a cinnamony cake batter bake up into a delicious dessert.
While this cake bakes, it will fill your house with the delicious smells of fall.
Yield: 1 8-inch round or square cake
Mildly Sweet Recipe
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup canola oil
1/4 cup milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
3 medium apples, cored, quartered and cut into 1/2 inch chunks
- Preheat the oven to 350 F. Grease an 8-inch round or square cake pan.
- In a small bowl, whisk together the flour, baking powder, salt and cinnamon.
- In large bowl, whisk the eggs, oil, milk, applesauce and vanilla. Add the flour mixture to the wet ingredients and stir just until batter is smooth.
- Mix in the apple chunks.
- Scrape the batter into the prepared pan and spread evenly.
- Bake for 35 - 40 minutes until golden on top and toothpick inserted into the centre of the cake comes out clean. Let cool in pan on rack for 15 minutes.
- Run knife along edges of pan to loosen cake. Turn cake onto rack and invert onto platter right side up.
For a sweeter apple cake, replace the 1/2 cup of unsweetened applesauce in the Mildly Sweet recipe above with 1/4 cup sugar. Whisk the sugar in with the eggs, oil, milk and vanilla in step 3. Omit the unsweetened applesauce.
If you would like to experiment with other sweeteners, see About sweeteners for more information and nutrition facts on honey, maple syrup, stevia and other sweeteners.
Most of the recipes on Sweet Smart are adapted from my favourite cookbooks and websites. The Sweeter Option usually calls for about 1/4 to 1/2 of the sugar used in the original recipe.
Adapted from: Country Pear Cake from epicurious.com.