Apple Cake made from Apple Skin and Core PulpPrep: 20 min Cook: 50 min Servings: 16by Jeani Coleman5 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.
- 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
- Preheat oven to 350.
- Grease and flour Bundt pan
- In a separate bowl, combine flour, baking powder, baking soda and spices. Stir together with a whisk until well blended. Set aside.
- In your electric mixer, beat the butter, oil and sugar until smooth.
- Beat in eggs one at a time until thoroughly mixed after each addition.
- Reduce speed on mixer and spoon the flour mixture in the batter and mix after each addition.
- Pour in the pulp and thoroughly mix.
- Increase speed and mix for a good minute or two.
- Add raisin and nuts and mix to combine.
- Pour batter into prepared pan.
- Bake for about 50 minutes to an hour - test for doneness with a toothpick. Don't overbake.
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