Apples were a popular crop at Shaker communities in New England, and residents used them in pies and cakes like this one. Use a sweet, crisp apple such as Pink Lady, Braeburn, or Sundowner in this recipe.
1 tablespoon all-purpose flour
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup 2% reduced-fat milk
1 cup finely chopped peeled Pink Lady apple (about 1 medium)
1/2 cup golden raisins
1/4 cup finely chopped walnuts
1 teaspoon powdered sugar
How to Make It
Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray, and dust with 1 tablespoon flour.
Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Combine 75 ounces flour, baking powder, salt, and cinnamon in a small bowl, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer until well blended. Beat in vanilla and egg. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fold in apple, raisins, and walnuts. Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack. Sift powdered sugar over cake. Cut into wedges.
We really liked this cake. It wasn't too sweet, didn't leave you feeling really heavy. I thought it was very moist, and the leftovers kept well. I left out the raisins since I don't like them, but otherwise kept the recipe the same.
What a tender and not-overly-sweet cake! It was spectacular and the hint of cinnamon (rather than a whole teaspoon or more) really let the apple flavor shine. After reading remarks about the cake's possible dryness, I decided to mix it carefully by hand rather than use a mixer. I found that the cake had retained much of its moisture the next day... it was not a problem on the third day because there was NONE LEFT!
This texture of this cake is very dense, but it had a good flavor. I baked it an extra 10 minutes because it just wasn't done. It really does not hold its moisture the next day, so if I make this again, I'll probably freeze half of it after it cools down.
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