Whole Wheat Apple Cake

A whole wheat apple cake that's moist and choke-full of apples.  I love making easy cake like this because it's flavorful and light enough for after weekdays after dinner desserts.  We eat it for breakfast, of course, because the recipe said that it was for that time of day :)

Any apples will do for this cake, I had some homegrown Fuji and Gala that I used.  It's a recipe that uses spices that are so wonderful this time of year.  The house smells so fragrant while I baked this cake.

The cake is slightly darker here because I didn't cover it after 45 minutes of baking.  Oops...it's something that I missed, as usual, for not reading too carefully towards the end.  The color is pretty dark on top but the inside is still moist. 

So here is the recipe for your enjoyment!

Whole Wheat Apple Cake

Makes 1 9-inch cake


3 apples, Granny Smith, peeled, cored, and cut into 1/2-inch pieces
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
Pinch of ground cloves
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 stick) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups plain whole-milk yogurt


Preheat oven to 350 degree F.  In a medium bowl, combine apples, 1/2 cup light-brown sugar, cinnamon, and cloves; set aside.  Sift together the flours, baking soda, baking powder, and salt into a medium bowl; set aside.  Butter a 9-inch springform pan.

In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy, about 4 minutes.  Add eggs, one at a time, until well combined.  Add vanilla extract, and combine.  Add reserved flour mixture and yogurt; stir until well combined.  Fold in two-thirds of the reserved apple mixture.

Spoon half of the batter into prepared pan.  Sprinkle remaining apple mixture evenly over batter.  Top with remaining batter; smooth with a spatula.  Sprinkle top with remaining 1/4 cup brown sugar.

Bake cake until golden brown and a cake tester inserted in center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes.  Cover with foil after 45 minutes of baking.  Let cool 20 minutes before releasing cake from the pan.


Source:  adapted from The Martha Stewart Living Christmas Cookbook

Apple-Cream Cheese Bundt Cake

Hiya....how's it going?  It's been a while since I've posted anything here.  After Christmas baking, I felt that I needed to take a break from going on like an Energizer bunny with sweets.  So I chilled out.  I enjoyed my Christmas break, spent time with my family but also finished all the cookies that were in the freezer.  It was a time well spent and I always believe that's what Christmas time is supposed to be; just hanging out with family and not worry about blogging or anything else.

My son is also is finishing his 8th grade this year so my time consequently is channeled towards school activities.  I can't believe he's grown so much, physically and mentally; a part of me is still wishing that he's about a year old.  That's why I kept his baby photo for my phone's wallpaper :D

About a couple of weeks ago, I slowly started to bake again.  I really wanted to recreate recipes that were posted in old blog but it's a slow going.  I've made some steamed cake--Indonesian style--which didn't turn out quite the way I wanted it to be so that needs a redo.  But I do have this cake which I made just before the break.  It's a Bundt cake--my favorite--that has cream cheese filling, apples and pecans.  Just sort of the cake which is so comforting in the winter time to be paired with warm drinks.  There's a lot of Bundt cake recipe that incorporates cream cheese filling nowadays that I think you've seen this one before.  No matter, I do love the cake and will share the recipe here.

Apple-Cream Cheese Bundt Cake

Makes 12 servings


Cream Cheese Filling:
1 (8 oz.) package cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lbs.)

Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar


Prepare filling:  Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour and vanilla; beat just until blended.

Prepare batter:  Preheat oven to 350.  Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.  Stir in apples and pecans.

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.  Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350F for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare frosting:  Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbps. milk to a boil in a 2-quart saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.  Remove from heat; stir in vanilla.  Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.


Source:  adapted heavily from Southern Living, November 2015