Monday, January 28, 2013

Sweet treats: Apple Cake with ginger

Here is a lovely little sweet treat that isn't going to pack on the guilt - it is high in sugar, but skips the frosting or glaze and is low in fat. Even dietitians like an indulgence sometimes!

What kind of apple? Some apples do better in the oven than others. I remember the first time I heard the term "a good eating apple". What else are you supposed to do with apples, I wondered? This distinction dates back to when people participated in the production of their own food and grew many varieties of produce. With apples, they would grow some that would make good cider and apple sauce and some that stored well over the winter in their cellar. Some are best raw, "a good eating apple" and some are better cooked.

For baking, use apples that are firm and tart - I like Granny Smith, Winesap, Jonagolds and Gala. For best results, choose more than one variety and the mixture of flavors will be great. 

Apple Cake
  • 2 cups chopped apples (no need to peel)
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract
  • 1/4 - 1/2 cup chopped candied ginger (optional)
  1. Preheat oven to 350. Grease or spray a 8 or 9 inch square pan and set aside.
  2. Mix chopped apples and sugar and let sit for 15 minutes, stirring occasionally. 
  3. In a medium mixing bowl, beat egg well. Once apples are ready (there will be a lot more liquid - the sugar draws it out!), add all other ingredients to the egg bowl and mix. The batter will be very thick. 
  4. Spread batter into prepared pan and bake for 50 minutes, or until a toothpick comes out clean. 



Ready for the oven!
Ready to eat! Yummy



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