Flavonoid Rich Apple Honey Cake
Take advantage of abundant fall apples without the hassle of making pie crust. This flavorful cake provides antioxidants from the apples and cranberries, a nice amount of fiber and almost no saturated fat. It’s great with a scoop of plain yogurt.
Serves 12.
2 eggs
½ c. sugar
½ c. canola oil
½ c. honey
1 T. vanilla extract
2 baking apples, diced
¼ c. dried cranberries
¼ c. walnuts chopped
1 tsp. cinnamon
1 T. lemon juice
1 T. maple syrup
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c. each whole wheat and white flour
• Use a 9” diameter spring-form pan. Oil and flour the pan and sides.
• Preheat oven to 350 degrees.
• Dice the apples and mix with walnuts, dried cranberries, cinnamon, lemon juice and maple syrup. Set aside.
• Using a whisk or electric beater, beat the eggs with the sugar until creamy. Then beat in the oil, honey, and extract.
• Sift together the baking powder, baking soda, salt and flour. Add gradually to the egg and honey mixture, beating until smooth.
• Pour batter into pan and spoon apple mixture on top.
• Bake at 350 degrees for one hour, or until center of cake springs back when lightly touched. Cool before serving.
Nutritional Information per Serving: 282 calories, 4.2 g protein, 42 g carbohydrates, 12 g fat (1 g saturated), 35 mg cholesterol, 2.5 g fiber, 206 mg sodium.
