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  • Apple Cake made from Apple Skin and Core Pulp

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    Apple Cake made from Apple Skin and Core Pulp
    Prep: 20 min Cook: 50 min Servings: 16
    by Jeani Coleman
    5 recipes
    >
    I teach a cooking class to teens and last week we made apple pies. I didn't want to compost all the peels, cores, seeds and stems of the 50 Granny Smith apples. I wanted to make something with them. So, I put them in my Blendtec high speed blender and pulverized them in batches with water. (This would probably only work if you have a Blendtec or Vitamix or similar high speed blender) I even threw in the leftover lemon. There was no apple meat. I cooked it down until it made a nice thick pulp about the consistency somewhere between canned pumpkin and applesauce. It yielded 6 cups of pulp. I froze it in 2 cup batches and used 2 cups in a cake. I combined several recipes and it made a beautiful cake that was moist and slightly dense and not too sweet. It was delicious! Frosting is optional, but I didn't make any. It didn't need it. It's great with coffee, tea, as a late night snack or breakfast warmed with butter. Very nutritious - high in antioxidants and fiber. It was gone in 3 days! Here's the recipe.

    Ingredients

    • 1/4 cup Butter (softened)
    • 3/4 cups oil
    • 2 cups sugar
    • 3 eggs
    • 2-1/2 cups all-purpose flour
    • 3 tsp. baking powder
    • 1-1/2 tsp. baking soda
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1/2 tsp cloves
    • 2 cups cooked pulp
    • 1 cup raisins
    • 1/2 cup chopped walnuts or pecans

    Directions

    1. Preheat oven to 350.
    2. Grease and flour Bundt pan
    3. In a separate bowl, combine flour, baking powder, baking soda and spices. Stir together with a whisk until well blended. Set aside.
    4. In your electric mixer, beat the butter, oil and sugar until smooth.
    5. Beat in eggs one at a time until thoroughly mixed after each addition.
    6. Reduce speed on mixer and spoon the flour mixture in the batter and mix after each addition.
    7. Pour in the pulp and thoroughly mix.
    8. Increase speed and mix for a good minute or two.
    9. Add raisin and nuts and mix to combine.
    10. Pour batter into prepared pan.
    11. Bake for about 50 minutes to an hour - test for doneness with a toothpick. Don't overbake.

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