Dr. Pat’s RecipeBox: Apple Snack Cake

This wonderful apple spice cake is adapted from a zucchini cake recipe I copied years ago from my very good friend Nancy. It is such an incredibly moist and delicious cake it will get rave reviews whenever you make it. It is fancy enough for company…and healthy enough for a light snack.

Apple Snack Cake

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
2 eggs
1 cup packed brown sugar
¼ cup honey
½ cup oil
1 cup plain or vanilla yogurt
1 ½ cups shredded unpeeled apple (or zucchini)
½ cup finely diced banana

Spray a 9×13 inch pan with Pam for Baking. Stir together flour, baking powder and soda, salt and spices; set aside. In a large mixer bowl, beat eggs until light, then beat in the honey and sugar until light and fluffy. Beat in the oil.
Mix in the flour mixture at low speed, alternating additions with yogurt. Stir in the zucchini and banana. Bake at 350 degrees for 45 to 55 minutes.

I like this cake best unadorned, but you can also dress it up with a light cream cheese glaze and toasted walnuts. Honey-Cream Cheese Icing: Mix together 5 oz. softened cream cheese, 1 ½ teaspoons orange juice and 3 to 4 tablespoons honey (adjust for desired sweetness). Spread over the cooled cake and cover with 1 cup chopped toasted walnuts.

And once zucchini is back in season, try this recipe with shredded zucchini. It’s equally delicious, and I love the little green flecks!