Oh, hi, internet. I’ve had a very busy summer. I have a lot to tell you. But not today. Today I had a request for my apple cake recipe and while I would like to tell you about hiking, gardening, housebuilding, and kindergarten, first I need to do this.

I discovered this recipe a few years ago and it exists on a very strange, very small website that I don’t even understand. I don’t know how I found it; I don’t know who these people are; I don’t know if this website has been updated since 1996. What I know is this is a great apple cake. Full credit, however, goes to them.

But, of course, I am incapable of making any recipe without changing it to within an inch of its life–usually by healthifying it. So first is the regular recipe. Then is the version I usually make and which I feel is healthy enough to give a kid for a snack.

Apple Cake (unhealthy version)

4 cups peeled and diced apples
2 cups sugar
1/2 cup salad oil
1 cup chopped nuts (pecans or walnuts)
2 eggs, well beaten
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 13×9 inch pan for 45 minutes to 1 hour (check after 45).

Serve frosted or unfrosted. This cake is one of those that you can pretty much finish and serve however you like. If you want to frost it, a sour cream frosting is very nice. Whipping cream or ice cream go very well with it, too. My favorite way to eat it, though, is with no frosting at all.

Got that? That’s a lot of sugar, right? I don’t think I have ever made this recipe with TWO CUPS of sugar. I can’t even imagine it.  It is plenty sweet with half that. Wait, am I scooping myself? Whatever, here’s what I do:

Apple Cake (Cherie’s healthified version)

5 cups peeled and diced apples
1 cup sugar
1/2 cup applesauce
2 eggs, well beaten
2 teaspoons vanilla
1/4 cup water
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

Follow directions as above.  The whole wheat flour that I use is very dry, so I add a little water to the batter to offset it.  You may need to adjust accordingly. If you bake a lot, you will notice that this batter…looks weird. It’s very thick and full of apples and kind of hard to spread in the pan. Don’t worry. It will be okay.

My family is anti-nuts in baked goods, so we don’t do that. But that would make this an even healthier kid snack so if that’s your gig, try it.

And she’s totally right. You absolutely do not need to frost this thing. At all.

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