So I decided to create a healthier version of the cake. One I would eat for breakfast. Besides trading out one cup of all-purpose flour for the whole wheat variety, I also cut the sugar in half, and I cut the oil in half and replaced it with unsweetened applesauce. (After all, it is an apple cake.)
So now you have a choice—the original “naughty” version or the new “nice” version. If you try either, let me know what you think.
Naughty or Nice Apple CakeAdapted from Teddie’s Apple Cake recipe in The Essential New York Times Cookbook by
2 cups all-purpose flour1 cup whole wheat flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 cup canola oil
1 cups sugar
3/4 cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla extract
3 cups peeled, cored, and diced apples
1 cup chopped walnuts
1 cup raisins
Heat the oven to 350 degrees. Butter and flour a 9-inch tube pan. Sift together the flour, salt, cinnamon, and baking soda.
Beat the oil and sugar together in a mixer with a paddle (or in a bowl with a hand mixer) for 5 minutes. Add the applesauce and eggs. Beat until the mixture is creamy. Stir in the dry ingredients. Add the vanilla, apples, walnuts, and raisins and stir until combined.
Turn the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.