Green apples, walnuts flavor wonderful cake


October 18, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Kim Jackson of Red Springs, N.C., was looking for a recipe for a cake made with Granny Smith apples and nuts. Marilyn Le Cerff of Hamilton Square, N.J., shared a recipe for a delicious apple cake that she says she acquired from her college friend, Barbara Janquitto, when they were students together in the '70s.

Her friend advised not to peel the apples and to keep the nuts chopped large for a more robust flavor.

The batter is very thick, almost like a dough. At Le Cerff's suggestion, instead of folding the apples and nuts into the batter I put about two-thirds of the plain batter into the pan, added a layer of the apples and nuts, then topped it with the remaining batter. This assures that all the fruit is fully covered and the apple pieces will not get overdone. The only change I made to this nice recipe was the addition of 1 teaspoon of cinnamon.

This scrumptious cake is wonderful on its own, or it can be served with whipped cream or a scoop of vanilla ice cream.

Green-Apple Cake

Serves 12

2 eggs

2 cups sugar

1 cup salad oil

1 teaspoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon (optional)

3 cups unpeeled green apples, in chunks

1 cup nuts, chopped large

Grease and flour a 9-inch-by-13-inch or 9-inch-by-3 1/2 -inch tube pan. Preheat oven to 350 degrees. In a large bowl, beat eggs. Add sugar, oil and vanilla, mixing well. Add flour, baking powder, baking soda, salt and cinnamon, if desired, stirring until well blended. Batter will be very thick, almost like a dough.

Place two-thirds of batter in pan, add apples and nuts, then top with remaining batter. Bake 55 to 60 minutes.

Per serving: 481 calories, 6 grams protein, 26 grams fat, 2 grams saturated fat, 58 grams carbohydrate, 2 grams fiber, 35 milligrams cholesterol, 372 milligrams sodium


Sandra Kouwenhoven of Baltimore would like to have a recipe from the 1960s for a chicken casserole that was made using Uncle Ben's rice, a can of cream of celery soup, white wine and boneless chicken breasts.

Susan Robin of Nottingham is looking for a recipe from many years ago for macaroni salad made with Hidden Valley ranch dressing.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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