House Works: Making an Apple Cake

With the weather getting colder, it might be fun to do some baking indoors. And baking something memorable doesn't have to be difficult.

In this House Works, Chef Judy joins us in the kitchen with a tasty recipe for an apple cake that can be the perfect ending to a wonderful fall meal.

Apple Breakfast Cake
Judy Gilliard
Servings: 10

1 cup turbinado sugar
3 medium egg
1 cup unbleached flour
1 cup oat flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/2 cups applesauce
2 medium apples, chopped
1/2 cup raisins
1/2 cup chopped walnuts

Preheat over to 325 degrees. Mix sugar and egg. In food processor add together flour, oat flour, baking soda, baking powder, spices, salt and cloves. Pulse 5 times. Add applesauce into batter. Stir in raisins, apples and nuts. Pour into greased and floured bundt pan. Bake for 1 hour. Cool in pan for 10 minutes. Remove from pan, cool on wire rack.

Yield: 1 loaf

Per Serving (excluding unknown items): 356 Calories; 7g Fat (18.1% calories from fat); 8g Protein; 68g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 421mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

About the Author...
Taryn Vanderford
Taryn Vanderford is an Emmy-winning journalist who currently works on "First at Four", "Pure Nebraska" and "Moms Everyday" for 10/11 and Gray Television.
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