I have mentioned in other posts that in the old days of my childhood, my mom and grandma had get-togethers with their friends on a weekly or biweekly basis. They used to take turns to host the afternoon tea parties, and every host used to create a feast mostly based on high-calorie dishes. When the waistline and cholesterol started to become a problem for many in the group, all of a sudden, this cake showed up on the tables every single time!It became the healthy item on the menu due to the lack of butter. Nobody seemed to mind the sugar and flour, though!
It is very hard to keep track of the recipe origins in Turkey. Every recipe in my mom’s collection carries somebody’s name along with the title and eventually the recipe stays the same but shows up with another name when it is passed down to somebody else. This cake is one of those cakes that I have no idea where I had it first but I know I had it almost everywhere for a long time!
If you want to feel good about your cake, I would highly recommend this moist, soft and somewhat chewy apple cake. The batter gets lost in the diced apples, and I wondered many times that if it would actually raise like a cake. Due to the fragility of the batter, I did not preheat the oven. Turned it on at the same time I put the cake in.
So next time you are worried about your waistline, bake this one for your sweet tooth! At least you can feel good about omitting the butter!
No Butter Apple Cake
- 4 eggs
- 1 cup of sugar
- 1 cup of flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 2 medium sized golden apples (peeled, diced and mixed with 1 tablespoon flour and 2 teaspoons of cinnamon)
- 1/2 cups of chopped nuts (your choice: I normally go with walnuts but I have made with pecans and hazelnuts time to time)
1. Beat eggs and sugar in a mixing bowl for a minute or two until it is all well blended, and the color is very light yellow.
2. Add flour, baking powder and cinnamon, beat at medium speed.
3. With the help of a spatula, mix in the diced apples and chopped nuts.
4. Pour the batter into a greased 9-inch pan lined with parchment paper.
5. Bake for 40 min or until a toothpick comes out clean at 350 degrees.