DEAR JEANNE,
This Apple Cake is very moist and delicious. However, the recipe calls for 1 cup of shortening (melted), and I would like to exchange the shortening for cooking oil and also have the amount reduced, if possible. I think the sugar content is rather high, too, for the amount of fresh apples used. Thank you in advance.
— Skeeter Powell, San Antonio
APPLE CAKE
2 cups sugar; 3 eggs; 1 cup shortening, melted; 3 cups flour; 1½ tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; ¾ tsp. cinnamon; ¾ tsp. nutmeg; 3 cups apples, peeled and chopped (about 3 to 4 apples); and 1 cup pecans, chopped.
Cream the sugar and eggs; add the melted shortening and beat well. Sift together the dry ingredients and add to the creamed mixture; mix well. Add the apples and pecans, and mix well. The dough will be thick.
Put in a well-greased-and-floured 9-by-13-inch pan. Bake at 350 degrees for 1 hour. No frosting needed. When cool, cut into bars.
Makes 24 servings.
Dear Skeeter,
I get a version of this cake to revise every few months. I understand why, because it really is very good, and it seems like it should be healthier.
Cutting this into bars gives me the idea that you can make these smaller pieces of cake.
Even if you double the size, it’s still so much less than the usual piece of cake, without the feeling that you’re sacrificing anything, because it is moist and delicious.
My family prefers more cinnamon and less nutmeg, so that is where you can play with the ingredients a bit to make it your own.
Since I have been using ground oatmeal a lot lately in my baked goods, I have come up with my own technique for combining ingredients in the food processor.
LIGHT AND MOIST APPLE CAKE
1½ cups uncooked old-fashioned oatmeal
1½ cups all-purpose or whole-wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1½ tsp. cinnamon
½ tsp. nutmeg
1 egg
2 egg whites
¾ cup brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
¼ cup canola oil
¾ cup nonfat plain yogurt
3 cups apples, peeled and chopped
⅓ cup pecans, chopped and toasted
Prepare a 9-by-13-inch pan with nonstick baking spray, then sprinkle some flour over and knock out the excess. Preheat the oven to 350 degrees.
In a food processor or blender, place the oatmeal and blend until fine. Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg; blend to combine and set aside.
In a medium bowl, beat the egg and egg whites for about a minute, until light. Add the sugars, vanilla, oil and yogurt.
Place the apples and pecans in a large bowl and cover with the flour mixture. Stir to combine, then pour the egg mixture over the flour mixture and stir just until moistened. Spread evenly in the prepared pan and bake for 40 to 45 minutes, or until a sharp knife inserted into the center comes out clean.
Makes 24 servings.
Each serving contains about:
Original recipe — 245 calories, 12 grams fat, 27 milligrams cholesterol, 177 milligrams sodium, 32 grams carbohydrates, 3 grams protein and 1 grams fiber.
Revised recipe — 136 calories, 4 grams fat, 9 milligrams cholesterol, 110 milligrams sodium, 23 grams carbohydrates, 3 grams protein and 2 grams fiber.
Jeanne Jones’ column is distributed by King Features Syndicate. Send your recipe for revision to Cook It Light, Akron Beacon Journal, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope. You also can submit requests at www.jeannejones.com.
