Apple Walnut Cake
Autumn has finally come to Vermont and with that an abundance of fresh, local apples. This recipe was inspired by the changing of the seasons. It is a wonderful cake perfect for dessert or brunch.
- 2 cups gala apples, peeled and diced
- 1 cup ground walnuts
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup Earth Balance, room temperature
- 1/2 cup evaporated cane sugar
- 1/2 cup light brown sugar
- 3 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla
- Preheat oven to 350F.
- Grease, flour and line the 9 inch round cake pan.
- In a small bowl mix together the ground walnuts, flours, baking powder, salt and cinnamon.
- In an electric mixer with the paddle attachment cream together the Earth Balance and sugars.
- Add the vanilla and flax eggs to the margarine mixture and beat together.
- At a low speed, slowly add the flour mixture to the margarine mixture; mix until just combined.
- Using a spatula fold in the apples.
- Pour into the cake pan and spread evenly.
- Bake for 45-55 minutes until lightly browned on top and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes.
- Slide a butter knife around the side of the pan and then flip the cake on to a wire rack; allow to cool completely.