Whole Wheat Apple Cake

Recipe by Home Chef Teri J. Edelstein

Adapted from "Chocolate Zucchini Cake, " in King Arthur Flour: Whole Grain Baking, Woodstock, Vermont: The Countryman Press, 2006

Ingredients:

3 cups or 360 grams whole wheat flour     

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups, 1 lb or 453 grams peeled, cored, and finely chopped Apples from Ellis Farms 

1 1/2 teaspoons cinnamon

2/3 cup 146 grams light or dark brown sugar 

1/3 cup 66 grams white sugar 

1/2 cup 109 grams vegetable oil, like canola

1/2 cup buttermilk or 4 ounces / 122  grams of plain unsweetened yogurt 

3 large eggs from Bennett Farms 

1 teaspoon vanilla

Preheat oven to 350 degrees F 

Grease One 10-cup Bundt pan or 9 x 13 pan, or a group of smaller pans 

*You can use any whole wheat flour.  I used Janie's Mill flour 1 1/2 cups= 180 grams of  Red Fife  and 1 1/2 cups = 180 grams of Frederick, which is a whole wheat flour made from White Winter Wheat. Sold byMint Creek Farm. Other good flours are King Arthur Flour Whole Wheat and Golden Wheat. You can also use 270 grams of whole wheat and 90 grams almond flour. (Whole wheat and almond flours should be stored in a refrigerator or freezer.)

Method:

Combine flour, baking soda, baking powder, and salt in a large bowl and set aside.  Peel, core, and finely chop apples, mix with cinnamon in a bowl.

In a medium bowl, mix together sugar, oil, and vanilla. Add eggs one at a time and stir to combine. Pour wet mixture into the dry ingredients and stir until thoroughly combined. Fold in apples (the batter will be thick). Pour batter into the prepared pan(s).  Smooth the top. Bake until the top springs back when lightly touched, about 45 -50 minutes for the Bundt pan, less in the other pans.  Remove and cool on a rack for about 15 minutes and then remove from pan.  Dust with confectioner's sugar, if you like.  Or ice with a glaze or frosting of your choice.