Apple Cake

This quick bread comes together easily and includes one of my favorite foods, apples. I got the idea from a blog that I visit often and it’s a recipe from her great grandmother which I figured was a good sign. I tweaked it a little by adding some buckwheat flour for extra nuttiness and using olive oil instead of canola. I also reduced the amount of sugar for a little less sweetness.

The end result is a recipe that is great to have on hand because it comes together so quickly and with mostly pantry staples. It’s also easy to swap ingredients like using only regular flour if you don’t have any buckwheat flour in your pantry.


Ingredients:
1 1/4 C. AP flour
1/4 C. Buckwheat Flour
1/4 C. Sugar
3/4 Tsp. Baking Soda
1 Tsp. Kosher Salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
3/4 C. Olive Oil
2 Eggs
1/2 tsp. Vanilla Extract
2 C. Apples, Peeled and Chopped

Directions:
1. Preheat oven to 350 degrees. Butter and flour a loaf pan.
2. Combine the flour, baking soda, salt, cinnamon and nutmeg and sugar in a large bowl.
3. Make a well in the center and add the olive oil, eggs and vanilla. Stir until all the ingredients are mixed well and fold in the apples.
4. Add the batter to the loaf pan and bake for about 45 minutes, until a toothpick inserted in the middle of the loaf comes out clean.

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