Seriously so easy and so good.
, vanilla extract and a shake of cinnamon at the end. In both, however, the core ingredients stay the same: all-purpose flour, granulated sugar, eggs, and apples.Photo by James Ransom. Prop stylist: Amanda Widis. Food stylist: Olivia Mack McCool.
Here, that template is our guide—but switching up the first two ingredients changes everything. Instead of using all-purpose flour, we’ll use white whole-wheat. As writer and whole grain expert, “White whole wheat is a true whole grain, but milled from a different wheat variety that’s lighter in color than regular whole wheat flour.” Which is to say, white whole-wheat is nutty and flavorful, but not nutty or flavorful enough to be distracting. We’ll also replace the sugar.
These two simple swaps make additions like spices and extracts utterly unnecessary. Which leaves us with white whole-wheat flour, brown sugar, eggs, and apples . That’s it. I love when such a small ingredient list adds up to something so big. Just like Teddie’s, this cake is chock-full of what you came for—apples, apples, and more apples—bound together by a plush, tender batter that could have been a graham cracker in another life. But unlike Teddie’s, you can count the ingredients on one hand. I’ll be using the other hand, happily, to stuff my face.
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