Recipe by Sarah Phillips © 2006 Sarah Phillips CraftyBaking.com
Variations: Easy Carrot Snack Cake Squares; Easy Zucchini Snack Cake Squares
This simple and easy and, I must say, delicious and moist cake or coffee cake recipe comes from my mother-in-law, Nancy Phillips.
The way in which it is mixed, resembles a quick-bread recipe more than a traditional cake one.
CAKE RECIPE HELP
1 cup all-purpose flour (spoon into measuring cup and level top)
1 cup whole wheat flour (spoon into measuring cup and level top)
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 large eggs
1 cup sugar
3/4 cup dark brown sugar packed
1 cup vegetable oil (use glass measuring cup)
1 tablespoon grated lemon peel (zest) - optional
1 teaspoon vanilla extract
2 cups cored, peeled and thinly sliced fresh apples (3 to 4 medium) i.e.: Granny Smith
1/2 cup chopped pecans or walnuts and 1/2 cup raisins
Powdered sugar, sifted
1. Position rack to the center of the oven and preheat it to 350 degrees F. Spray or coat 9- x 13-inch pan with vegetable oil.
2. Combine flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
3. With a hand held mixer on low, beat eggs slightly. Add sugars, oil, lemon peel and vanilla and beat on medium until frothy, about 1 minute.
Add dry ingredients mix well on low until incorporated, about 1 minute. Fold in apples and nuts. Batter is stiff and thick.
4. Spoon batter into prepared pan and bake for 40 - 50 minutes.
Cool cake in the pan on a wire cake rack. Sprinkle with powdered sugar.
Store well wrapped at room temperature. Cake may moisten on top during storage. If the room is hot and humid, store cake in refrigerator. The cake freezes well for a month or more.
Instead of apple, use the same amount of shredded carrots or zucchini.