What health benefits do apples have?

Apples may seem unassuming, but they are loaded with a wealth of health benefits . The fiber and nutrients in apples offer protection for your heart and brain, and also fight cancer and lower your risk of diabetes.

What are the benefits of using whole-wheat flour?

All-purpose flour is refined wheat flour that has been stripped of the outer layers of the wheat kernel—which is where the fiber and a lot of the nutrition, including antioxidants, live. Whole-wheat flour hasn't been refined and is a whole grain, which means it has fiber and nutrients that refined white flour doesn't have. Whole grains have many health benefits , including reducing inflammation and decreasing the risk of heart disease.

Should I peel the apples?

You can keep the peel on the apples if you prefer. It will give the cake more texture, and you'll save time on prep.

I don't have buttermilk, what can I use instead?

Make buttermilk at home with just two ingredients! Whole milk and fresh lemon juice transform into thick, rich and tangy buttermilk in about 10 minutes.

What are the best apples to use for fresh apple cake?

We use Honeycrisp apples, which have a crisp and juicy texture and are sweet with a hint of tartness, but you can use any variety of apples for the cake. Keep in mind that tart apples, like Granny Smith, will make the cake less sweet.

Does fresh apple cake need to be refrigerated?

Yes, this cake contains fresh apples and is perishable, so you'll need to store it in the refrigerator after it cools completely. Wrap the cake in plastic wrap or store it in an airtight container in the refrigerator for up to 7 days.

Fresh Apple Cake Recipe

Name: This Fresh Apple Cake Is Perfect for Apple Season
Total time: 265 min
Yield: 20
Ingredients: Baking spray with flour; 1 pound Honeycrisp apples, peeled, cored and chopped (¼-inch; about 3½ cups); 0.5 cup packed light brown sugar; 1 tablespoon lemon juice; 1.5 cups all-purpose flour; 1.5 cups whole-wheat flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon ground ginger; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 1 cup granulated sugar; 1 cup buttermilk; 0.5 cup canola oil or grapeseed oil; 3 large eggs, at room temperature; 2 teaspoons vanilla extract; 0.75 cup confectioners' sugar, unsifted; 0.125 teaspoon salt; 0.125 teaspoon vanilla extract; 2 - 3 tablespoons buttermilk, divided

Active Time:

20 mins

Cool Time:

3 hrs

Total Time:

4 hrs 25 mins

Servings:

20

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian

Cook Mode (Keep screen awake)

Ingredients

Apple Cake

Baking spray with flour
1 pound Honeycrisp apples, peeled, cored and chopped (¼-inch; about 3½ cups)
½ cup packed light brown sugar
1 tablespoon lemon juice
1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup granulated sugar
1 cup buttermilk
½ cup neutral oil, such as canola or avocado
3 large eggs, at room temperature
2 teaspoons vanilla extract

Glaze

¾ cup confectioners' sugar, unsifted
⅛ teaspoon salt
⅛ teaspoon vanilla extract
2 - 3 tablespoons buttermilk, divided

Directions

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray. Combine 1 pound apples, 1/2 cup brown sugar and 1 tablespoon of lemon juice in a medium bowl; stir until evenly coated.
Whisk 1 ½ cups all-purpose flour, 1 ½ cups whole-wheat flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda, ½ teaspoon ginger, ½ teaspoon nutmeg and ½ teaspoon salt in a medium bowl until combined.
Whisk 1 cup granulated sugar, 1 cup buttermilk, ½ cup oil, 3 eggs and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually fold in the flour mixture until just combined and some flour streaks remain. Fold in the apples and their juices until evenly combined. Pour the batter into the prepared pan; spread evenly with a small spatula.
Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 60 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto a wire rack, remove the pan and let the cake cool completely, about 3 hours.
Prepare glaze: Vigorously whisk ¾ cup confectioners' sugar, ⅛ teaspoon salt, ⅛ teaspoon vanilla and 2 tablespoons buttermilk in a small bowl until smooth; add the remaining buttermilk, 1/2 tablespoon at a time, until the glaze reaches desired consistency. Drizzle the glaze over the cooled cake and serve.

To make ahead

Refrigerate cake, wrapped in plastic wrap or in an airtight container, for up to 7 days. Prepare glaze just before serving.

Equipment

12-cup Bundt pan

Frequently Asked Questions

What health benefits do apples have?

Apples may seem unassuming, but they are loaded with a wealth of health benefits. The fiber and nutrients in apples offer protection for your heart and brain, and also fight cancer and lower your risk of diabetes.
What are the benefits of using whole-wheat flour?

All-purpose flour is refined wheat flour that has been stripped of the outer layers of the wheat kernel—which is where the fiber and a lot of the nutrition, including antioxidants, live. Whole-wheat flour hasn't been refined and is a whole grain, which means it has fiber and nutrients that refined white flour doesn't have. Whole grains have many health benefits, including reducing inflammation and decreasing the risk of heart disease.
Should I peel the apples?

You can keep the peel on the apples if you prefer. It will give the cake more texture, and you'll save time on prep.
I don't have buttermilk, what can I use instead?

Make buttermilk at home with just two ingredients! Whole milk and fresh lemon juice transform into thick, rich and tangy buttermilk in about 10 minutes.
What are the best apples to use for fresh apple cake?

We use Honeycrisp apples, which have a crisp and juicy texture and are sweet with a hint of tartness, but you can use any variety of apples for the cake. Keep in mind that tart apples, like Granny Smith, will make the cake less sweet.
Does fresh apple cake need to be refrigerated?

Yes, this cake contains fresh apples and is perishable, so you'll need to store it in the refrigerator after it cools completely. Wrap the cake in plastic wrap or store it in an airtight container in the refrigerator for up to 7 days.

Recipe developed by Catherine Jessee

Originally appeared: EatingWell.com, August 2023

Nutrition Facts (per serving)

226	Calories
7g	Fat
38g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 20
Serving Size 1 (1-inch-thick) slice
Calories 226
% Daily Value *
Total Carbohydrate 38g	14%
Dietary Fiber 2g	7%
Total Sugars 23g
Added Sugars 20g	40%
Protein 4g	8%
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 29mg	10%
Vitamin A 77IU	2%
Vitamin C 1mg	1%
Vitamin D 13IU	3%
Vitamin E 1mg	9%
Folate 36mcg	9%
Vitamin K 5mcg	4%
Sodium 163mg	7%
Calcium 94mg	7%
Iron 1mg	6%
Magnesium 37mg	9%
Potassium 108mg	2%
Zinc 1mg	9%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.