2 cups of apples, chopped up
.5 cup raw sugar (or, in my case, light brown sugar since I didn't have raw)
1 cup of whole wheat flour
.75 teaspoon baking soda
.5 teaspoon salt
1.5 teaspoon cinnamon
1 egg (or 3 tbsp egg whites)
.5 cups applesauce
1 teaspoon vanilla
Raisins and walnuts (optional)
Gather all your ingredients - Preheat your oven to 375.
Chop up your apples. I had 4 small apples but only needed 2. In hindsight, I should have chopped these smaller.
Put apples in bowl, add sugar. Step back and admire how fantabulous your vintage Pyrex Butterprint bowls are.
In separate bowl, put in the flour, baking soda, salt and cinnamon and mix together. Forget to take a picture of that step so make up for it by taking a picture of your apple themed apron. Coincidence?
Then, in yet another bowl, mix up your egg whites with the vanilla and apple sauce. Once that is combined, mix the dry ingredients into the wet. Your batter will probably look a little dry.
Add in the apple/sugar mixture. Realize that this cake would be a lot better with a handful of raisins and chopped walnuts. Throw those in too.
Spray your 9" square pan with nonstick spray and scoop in the batter. Smooth out the top.
Pop the pan in the 375 degree oven for 30-35 minutes. My oven cooks both hot and quick so I am going to test it at 30 minutes.
Admire your caaaa-ute plastic canisters you bought at the thrift store for a song.
Thirty minutes later, check your cake. Mine was cooked perfectly. Decide that the cake is mostly healthy and suitable for lunch. Slice into that bad boy, put cake on vintage melmac pink plate, pour apple cider into cute pink cup from Ikea and enjoy the tastes of autumn.