I generally tend to think of apples as a fall fruit? But we had quite a few Granny Smith apples in a recent Bountiful Basket order. I knew there would be more than we could eat, so naturally, I made a cake!
This cake has a lot of chunks of apples and is sweetened on top with come cinnamon sugar mix.
Ingredients for 1 9×13 cake, lightly adapted from AllRecipes
5 apples – peeled, cored and diced
2 cups flour
1/2 teaspoon salt
4 teaspoons ground cinnamon
4 teaspoons baking powder
1 1/2 cups white sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
1/2 heaping cup sweetened, shredded coconut
1 Tablespoon sugar
1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F and lightly grease a 9×13 inch pan.
- Whisk together flour, salt, cinnamon and baking powder. Set aside.
- In a large bowl, beat eggs and sugar for 15 minutes on medium speed with an electric mixer. Add oil and vanilla, blend in.
- Add flour mixture and mix well. Fold in apples, nuts and coconut. Pour batter into 9×13 inch pan.
- In a small bowl, mix 1 Tablespoon sugar with 1 teaspoon cinnamon. Sprinkle over cake.
- Bake at 350 degrees F for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
Yes, the recipe calls for you to beat the eggs and sugar for 15 minutes. I did so. In the meantime, I peeled, cored and chopped the apples and got everything else measured and ready. It worked out great that way.
Before and after.
This bakes up nice and thick. The cinnamon sugar topping gets slightly crisp in some places and soft in others for a nice contrast.