Friday, July 7, 2006

Apple Almond Cake

A gorgeous spice cake with a hint of apple and the crunch of almond; adapted from Company's Coming "Baking, Simple to Sensational".


1/2 cup butter or hard margarine, softened

1/3 cup granulated sugar

1/3 cup Splenda, artificial sweetener

2 large eggs

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup wheat germ

2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. each: salt, ground cloves, nutmeg and ginger

1/2 cup buttermilk

1 large tart cooking apple (such as Granny Smith) cored and grated

1/3 cup sliced almonds, toasted


Beat butter, sugar and Splenda in medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.

Combine flours, wheat germ, baking powder, salt and spices in a small bowl.

Add flour mixture to butter mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Beat well. Line 9 inch square pan with foil and lightly grease with cooking oil spray. Pour batter into pan. Spread evenly.

Combine apple and almonds in separate small bowl. Spoon evenly over top of batter. Bake at 350*F for 30- 45 minutes, until wooden pick inserted in centre comes out clean. Cool completely on wire rack. Remove cake in foil for cutting.




  1. P.S.

    I think you could reduce the fat content by exchanging half the margarine with an equal amount of unsweetened applesauce. It wouldn't hurt the flavour at all, and I think it would be a little heavier but not too much as the cake turned out quite light, even with the whole wheat flour. (I think a bit of grated or chopped apple in the batter would be good too- but maybe using applesauce would do it)

  2. Some of my children think these would make good muffins- the cake has a sort of "muffin-like" texture. Might be fun to try.