Allbranapplecake Recipes

APPLE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan.
• Sift together flour, salt, cinnamon and baking powder. Set aside.
• In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
• Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.
• In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.

APPLE BRAN CAKE

Steps:

• Stir together all dry ingredients except currants; add currants, tossing to coat.
• Whisk together wet ingredients; add diced apple.
• Stir wet into dry ingredients until just combined.
• Pour batter into greased 8-inch square pan and bake at 375 degrees for 35 minutes or until tests done (check halfway through baking time and cover with foil if cake is browning too quickly).
• Let cool in pan for 25 minutes, then run a knife around the pan's edges and invert cake onto a wire rack.

BREAKFAST APPLE BRAN LOAF

Steps:

• Preheat the oven to 375°F. Grease a 9x5 loaf pan or line it with parchment paper.
• Into a large mixing bowl, combine the eggs and buttermilk and whisk well to combine. Add the grated apple, melted butter and vanilla and stir to mix. Add the bran cereal and let it sit for 5 minutes to absorb liquid.
• While you're waiting, in another bowl, combine the dry ingredients. Combine the all purpose flour, oat bran, cane sugar, muscavado, pecans, baking soda, baking powder, sea salt, cinnamon and nutmeg. Stir to mix. Add the wet ingredients in with the dry and stir just to combine, do not overmix.
• Pour the batter into the prepared pan, it should come up no more than 3/4 way up the pan. Sprinkle the top of the loaf with a handful of oat bran and brown or turbinado sugar. Bake on the middle rack for 40-45 minutes or until a toothpick in the center comes out clean. Allow it to cool completely before removing it from the pan.
• Slice with a serrated knife and serve with butter on the side.
• Loaf can be kept covered at room temperature for 3 days or for 5 days in the fridge.