Jewish Apple Loaf Cake

• Vegetarian

• Produce

  • 4 Apples, medium sized
  • 1/2 cup Carrot
  • 1/2 Lemon, Zest of

• Refrigerated

  • 4 Flax eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 4 tbsp Brown sugar
  • 4 tsp Cinnamon
  • 1 1/2 cups Flour, white
  • 1 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1 cup Vegetable oil

• Liquids

  • 1/2 cup Water

Found on betterbakingbible.com

Description

Ingredients

• 4 medium sized apples
• 1 tsp salt
• 2 tsp baking powder
• 4 tsp cinnamon
• 4 tbsp brown sugar
• 1.5 cups white flour
• 1.5 cups whole-wheat flour
• ½ cup water
• ½ cup carrot shredded
• zest of half a lemon
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 4 flax eggs (see notes below)

Directions

• 1. Preheat oven to 350 F and grease and line with parchment paper a loaf pan. I used a 9”x4” silicone loaf pan so I didn’t need to grease it. 2. Peel, core, and thinly slice the apples. In a mixing bowl, add 4 tsp cinnamon, 4 tbsp brown sugar, and then the sliced apples. Toss the apples in the bowl until they are completely covered in the cinnamon and sugar mixture. 3. In a separate mixing bowl, whisk together both flours, baking powder, and salt. Add in shredded carrot, lemon zest, water, vegetable oil, vanilla extract, and flax eggs. Combine everything together and then add in apples and mix until everything is combined. 4. Place loaf cake in oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean.