Whole Wheat Fall Apple Cake

October 31, 2013 § 14 Comments

Whole Wheat Fall Apple Cake

Fall can not be celebrated without apples, pomegranates, pears and pumpkins. Delicate, tart and juicy cherries, plums, apricots and nectarines of summers have long been left behind with a promise to come back next year. More sturdy and substantial fruits of fall rule the roost now.

Whole Wheat Fall Apple Cake

I have baked with pears and pomegranates this season and have been wanting to bake with apples soon. How could I let autumn just pass by, without even baking an apple cake. Last year, I baked an egg less apple yogurt cake. But this year, I had this beautiful recipe of Jewish apple cake from Smitten Kitchen Cookbook, playing on my mind.

Whole Wheat Fall Apple Cake

Probably, this would have been my first recipe of fall season, but because of Hindu fasting days, I just had to stay away from eggs {and I baked this gorgeous egg free pomegranate jewel cake}. Deb’s recipes have not just always been successful, but a complete crowd pleasing too. Never ever had any disaster from her book.

Whole Wheat Fall Apple Cake

It’s a cake which is awesomely loaded with chunks of cinnamon coated apples, which make it unbelievably moist. But, it takes some patience in return too, in terms of prepping and baking time. Bake this cake, only when you have ample leisure time, possibly on a Sunday afternoon.

Whole Wheat Fall Apple Cake

Give it all your love and it will pay back in amazingly good taste and texture. And, It tastes better the next day…only if you could resist to let it stay for that long.

Whole Wheat Fall Apple Cake

In my case, I just sneaked a big piece into my fridge, before taking it to my family and friends, and enjoyed it later all alone, when I returned back home {yeah…I could go down to that level for such heavenly piece of cake}. Try it to believe it!

Whole Wheat Fall Apple Cake

Ingredients

6 red apples
1 tbsp cinnamon
400 gm plus 5 tbsp sugar
200 gm whole wheat flour
145 gm plain flour
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs

Directions

  1. Preheat oven to 175 degrees C. Grease a tube pan or a nine inch spring form pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
  2. Stir together both the flours, baking powder and salt in a large mixing bowl.
  3. In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
  4. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
  5. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top.
  6. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and flipping onto a serving platter.
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