Apple Cake (With Whole Wheat flour)

An unanticipated holiday brought a surge of excitement. At first, an outing to a nearby village was decided with long walks and bird watching being the main charm of the trip. But then practicality dawned and it was decided that a lot of pending chores would be finished. We shopped for kids’ winter wear and bought some more Pansy and Dahlia plants from the nursery besides a lot of other odd jobs.

Market is flooded with apples. A bookmarked apple cake recipe was waiting to happen. There couldn’t have been a better occasion to bake one. I baked an Apple Cake with whole wheat flour. 

The cake turned out delicious, loaded with apple chunks, toasted walnuts and juicy raisins. Cinnamon added a lovely flavour. The cake tasted really delectable and flavourful the next day.

Apple Cake
Recipe adapted from 
1 ¼ cup whole wheat flour (replace with 1 ½ cups all-purpose flour for a lighter crumb)
¾ cup granulated sugar
6 tablespoons butter, melted and cooled to room temperature
2 eggs
3 large apples
¾ cup chopped walnuts
1/3 cup golden raisins
 1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
2 tablespoons milk
2 tablespoon freshly squeezed lemon juice
½ teaspoon vanilla extract
¼ teaspoon salt
Preheat oven to 180 degrees C. Grease, dust and line one 7 inch square cake pan.
Place walnuts on a baking tray and bake for 8 to 10 minutes till walnuts turn brown and a pleasant aroma emanates. Cool and chop coarsely.
Peel, core and chop the apples into small bite size pieces. Pour lemon juice on the pieces.
In a large pan whisk together flour, sugar, baking powder, cinnamon and salt.
In another pan mix melted butter, eggs, vanilla extract and milk. Beat till smooth.
Add dry ingredients to wet ingredients and mix till you get a smooth batter.
Fold in walnuts, raisins and chopped apples.
Spoon the batter into the prepared pan. Level the top.
Bake for about 35 - 45 minutes or till the top turns golden and a toothpick inserted in the center comes out clean. Remove from the oven and cool in the rack. Slice next day.

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  1. such a delicious looking cake :) bookmarked

    1. Thank You MonuTeena. Hope you enjoy it.

  2. love all your bakes with wholewheat... this one looks equally good...

  3. Thanx for d recipe. .made thm..but a bit soggy d apple pieces became..makin d cake soggy at it so..or I went wrong smwhr? Posted pics also
    o in ur recipe on CAL..

  4. This looks like a great foundation cake to have with a cup of tea Namita. Thank you for sharing it with us all :)

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    2. Hello Shilpi, You may use flaxseed in place of eggs. For every egg, take 1 tablespoon of flaxmeal, add 3 tablespoons of water and whisk. let it sit for sometime. It will become creamy. Add this to your batter. However, you motivate me to bake an egg less apple cake. I shall try out one and will let you know. Thanks!


  6. Hi, tried your recipe, yummy taste n texture, but it turned out bitter, is it due to the baking powder , was it too much? Or due to lemon juice on the apples? Also I had to add half cup milk as the batter was too thick. Pls advice.

    1. Hello Simby, Your adding milk to get right consistency of batter was a wise step. Cake could be slightly bitter because of whole wheat flour. I would suggest that you follow the recipe link that I have given and bake it with all-purpose flour. It should clear the doubts. I hope you enjoy it this time. Love and best wishes!

  7. Hello Binu, All I can think is may be the variety of the apples that makes a difference. As far as I remember, my cake was not soggy. Yes the apple pieces were moist and soft. If you enjoyed the cake then that was a happy ending I guess :)