16, 1x2 inch servings.
Easy to make, seasonal, and nutritious with a bit of a tart taste, this apple cake serves many and keeps fresh. You can, of course, substitute other apples if the Granny Smiths are too tart for you.
- 6 Granny Smith apples, peeled, and cut into small cubes
- 1 ¼ cups (4 ounces) walnuts, coarsely chopped
- 2 tablespoons sugar
- 4 large eggs, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons vegetable oil, plus some for greasing the pan
- 2 cups, all purpose- unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- In a large bowl combine apples, walnuts and sugar. Let stand for 2-3 hours.
- Line a 9x13 baking pan with wax paper, extending the shorter ends to make it easier to lift the cake after baking. Grease the wax paper (See Note).
- Combine the flour with the baking powder and baking soda.
- Preheat the oven to 350 F
- Beat the eggs in a bowl of an electric mixer, using the balloon whisk attachment, at medium speed, adding sugar gradually until pale and thick, about 5 minutes.
- Add the extract and the oil.
- With a rubber spatula, or wooden spoon, gradually fold in the flour until combined well. Lastly, fold in the apple/walnuts mixture until very well combined.
- Spread the batter in the pan and smooth the top.
- Bake for 55 minutes. The top should be firm to the touch and the sides should slightly pull away from the wax paper.
- Place on a wire rack to cool.
- Cut to your desired size.
If you have parchment paper you do not need to grease it.