Slightly modified version of a recipe in Everyday Food magazine. This cake is SO good, especially while it's still warm (or reheated). Great for breakfast. Or topped with whipped cream or vanilla ice cream. I choose Granny Smith apples for their tartness and because they hold their shape after baking. The apples come out completely soft after baking. I love the tartness of the apples mixed with the sweetness of the cake. Optional: Add 1/2 cup chopped walnuts if desired. Note: The original recipe called for 1/2c of butter, but I reduced that to 1/4 and added in 1/4 applesauce to lower the fat in the recipe. You won't even miss the extra butter at all.
- 1⁄4 cup unsalted butter (melted)
- 1⁄4 cup unsweetened applesauce
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground ginger
- 1⁄4 teaspoon ground nutmeg
- 3 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
- 2 large eggs, lightly beaten
- Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.
- In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.
- Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pan.