Beautiful garnet-skinned apples are brimming in the fruit bowl. This time of year we can get overrun with the excitement of a fresh crop by the bushel. This little sphere of nutritional goodness keeps the doctor away but also keeps our blood sugar and fiber balanced. You really can’t ask more of Mother Nature.
As a consumer we are always looking for the next super food. So many foods have medicinal purposes, containing antioxidants or other foods are known to inflame our body and make it work harder than it should. It is a challenge to know what is right any more considering the information highway of the Internet shows all kinds of opinions and studies to support theories.
Busy moms make decisions every day in the grocery store regarding their family’s nutrition and health. Finding the go to recipes that suit everyone’s taste can be a challenge. When things are in question, just keep it simple, keep it real and make sure it is local. Enjoy your fresh crop of apples – happy baking.
Apple Snack Cake
1-3/4 cups sugar
1 cup vegetable oil
1 tsp. vanilla
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1-1/2 tsp. cinnamon
1/2 tsp. ginger
2 cups diced apples
3 Tbsp. brown sugar
1 tsp. cinnamon
Preheat oven to 350 F.
In a large mixing bowl, beat eggs and sugar until they are light and fluffy (pale yellow). Mix in the oil and vanilla.
In another bowl combine the dry ingredients, flour wheat flour, cinnamon and ginger. Mix in with the egg mix. Stir in the peeled, diced apples.
Line a 9”x13” pan with parchment paper and spread in the batter. Once the batter is level sprinkle on the cinnamon and brown sugar.
Bake the pan at 350 F for about 40 minutes or until a toothpick comes out clean.