By Dianne Bunis
Some of the tastiest apples, sweet and tart, are grown here in New England and many are available late in the season. Use fresh, local apples like Macintosh, Empire or Mutsu, to make a delicious cake that’s quick, light and healthy. Whether you pick your own or select some already picked at the farm stand, apples keep well in cold storage and can be enjoyed all year-round, just as this cake.
Apple snack cake
2 large apples, washed, peeled, cored
1 tablespoon water
1/2 cup canola oil
2 organic eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 cup light brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts, optional
Spectrum Organic All Vegetable Shortening
For glaze: 1 cup confectioners’ sugar, 2-3 teaspoons water, 1/4 teaspoon vanilla (optional)
1. Preheat oven to 325°F. Grease 9-inch-by-13-inch baking pan with shortening, set aside.
2. Place apples and water into food processor or blender, pulse to fine chunks (do not puree), this should yield 2 1/2 cups.
3. In a large bowl, cream sugar and oil on low speed until combined. Add vanilla and combine. Next, beat in eggs, one at a time.
4. In another bowl, mix together the flour, baking soda, salt and cinnamon. Using a spatula or spoon, gently stir the sugar mixture into the flour mixture, fold in apples.
5. Pour into prepared baking pan, sprinkle top with walnuts.
6. Bake 35-40 minutes, until top springs back when lightly touched.
While cake is baking, prepare glaze:
Sift 1 1/4 cup confectioners’ sugar into a bowl, add 2 teaspoons milk or water (add another if too thick) plus 1 teaspoon vanilla and whisk together for a smooth consistency that drizzles off the whisk.
Let cool before serving.