Cake for breakfast, lunch and dinner

29 January 2011 § 3 Comments

The Ladies™ were four this week, it amazes me how they have grown into such strong, healthy little girls. With all the celebrations it seems like my week has been one big cake fest. I made chocolate and prune cupcakes for their school birthday treat, I wanted a healthy (ish) cupcake that would be delicious and moist without frosting. I found this old post on Lucullian delights and made these, no photos as they were eaten far too quickly. I tripled the ingredients and got about 24 decent sized, perfect cupcakes. I then basked in the warm glow of praise from a class of four year olds. With every single cupcake eaten in its entirety, the proof was definitely in the pudding.

With all the birthday celebrations my veggie box from the Purple Dragon food share has been neglected So I made this easy apple cake to use up some of abundance of apples. It is a heavy cake, dense with nuts and chopped apples, a robust cake perfect with strong, black coffee. We had it for breakfast on The Ladies™ birthday and that caused much excitement as they know that any day that starts with cake is bound to be a good one.

Anytime Apple and Walnut Cake Recipe

Ingredients:

1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup sunflower oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples

Preheat oven to 325°F.

In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all the apples are evenly coated. Pour into a 9×9 inch pan.
Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.
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§ 3 Responses to Cake for breakfast, lunch and dinner

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