Oak Glen Apple Cake
This moist, honey-sweetened apple cake is wonderful served as is, and even more so with a dollop of whipped cream or a scoop of vanilla ice cream.
1/4 cup butter or margarine
2/3 cup honey
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup wheat germ
2 cups apple, finely diced, unpared
1/2 cup walnuts, chopped
Whipped cream or vanilla ice cream for accompaniment (optional)
- Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt® pan or 10-inch tube pan. Set aside.
- In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. Stir in 1 cup nuts. Spoon batter into prepared baking pan.
- Bake for 40 to 60 minutes or until wooden pick inserted in center comes out clean. Cool upright in pan 15 minutes on wire rack; invert onto serving plate. Cool completely.
- In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon butter; cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with 1/4 cup nuts.
Makes 8 servings.
Recipe provided courtesy of the National Honey Board.