Wednesday, November 16, 2011

Chunky Apple and Peach Snack Cake

This little cake surprised me. It is packed with so much flavor, peach and apple chunks, orange juice and zest, with less sugar than most cakes. I used butter and coconut oil so it has good fats with a lovely texture, and part whole grain.
Definitely one to try!
I used 2  8x8inch baking dishes because I was giving one away and wanted one for my own little family. It will also work perfectly in a 9x13inch baking dish or muffin pans.
Fruit mixture:
1 large apple, not too tart, peeled, diced
1 1/2 cups chopped fresh or frozen peaches
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Dry ingredients:
2 cups all purpose flour (I used white spelt)
1 cup whole grain wheat or spelt
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
Wet ingredients:
1/3 cup orange juice
zest of 1 orange
1/2 cup butter, melted and cooled
1/2 cup coconut oil, melted and cooled
4 eggs
1 1/3  cups sugar
2 teaspoons vanilla extract
Grease pans generously then set aside.
Preheat oven to 350F.
After chopping the fruit, toss together with the cinnamon and sugar mixture. Set aside.

In a large bowl, stir together all the dry ingredients.
In a small bowl, stir together all the wet ingredients.
Add the wet to the dry, do not over mix or the cake will be tough.
Gently stir the fruit mixture into the batter.
Spread into pans, if using muffin pans fill each cup to 2/3.
Bake for 40 minutes, 20 for muffins, test with a toothpick inserted into the center, when it comes out clean it is done.
You can sprinkle the finished cake with more of the cinnamon/sugar mixture or dust with confectioner's sugar.

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