A warm slice of this delicious and healthy apple and cashew nuts cake spiced with cinnamon will get you in the right mood for Fall.
You will need:
Cake:
Whole wheat flour – 2 cups (can also use part whole wheat and part all-purpose flours)
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Cinnamon powder – 1 tsp
Cardamom powder - ¼ tsp
Oil – ½ cup
Brown sugar – 1 cup, lightly packed
White sugar - ½ cup
Eggs – 2, large
Vanilla extract – scant ½ tsp
Buttermilk – 1 cup
Red apples – 1 heaped cup, shredded
Cashew nuts - ½ cup, chopped (use plain roasted nuts, not salted)
Topping:
Red apple slices - from half an apple
Cashew nuts - 6-8
Brown sugar - 2 tbsp
How to:
Pre-heat the oven to 350 deg.F. Rub a little oil in the insides of a 9" round cake pan and dust with flour. Line the bottom with parchment paper. Set aside.
Sift the dry ingredients together and keep aside.
In a mixing bowl, cream the oil and sugars together. Add the eggs and vanilla extract and mix well.
Add the flour and buttermilk to this alternately, beginning and ending with the flour. Do not over-mix.
Mix in the shredded apples and nuts.
The batter will be thick. Pour into the pan and smooth the top with a spatula.
Arrange thin apple slices and whole cashew nuts on top in a circular pattern. Sprinkle 2 tbsp brown sugar all over the top.
Bake for 35 minutes or till the cake passes the toothpick test.
Cool in pan for 10 minutes on a wire rack. To remove cake from pan, run a knife along the sides, then invert cake onto a plate and invert again onto your serving platter so that the cake is right side up.
Serve warm along with tea, coffee or some ice cream. Makes an excellent breakfast cake too.
Notes:
1. Feel free to replace the cashew nuts with other nuts off choice like walnuts, pecan, almonds, etc.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/09/19/apple-cinnamon-cashew-nut-cake/