Growing up on Okanese First Nation, our home was often filled with the aroma of the warm spices and sweet apples in this simple yet classic cake. Easily created with pantry staples the Cinnamon Apple cake is everything you could want in an apple pie…if the pie was a cake!
It’s wonderful to recreate something that tastes just like my Kokum used to make. Chef Jodi Robson.
2 apples (such as Empire, McIntosh, Cortland), peeled, cored finely chopped (1/4-inch-1 cm) (2)
1 Tbsp cinnamon (15mL)
2 cups all-purpose flour (500 mL)
1-1/2 tsp baking powder (7 mL)
1/2 tsp salt (2 mL)
1/2 cup canola oil (125 mL)
1 cup granulated sugar (250 mL)
1/4 cup packed dark brown sugar (60 mL)
3 eggs (3)
1 Tbsp vanilla extract (15 mL)
1/2 cup warm milk (125 mL)
2 apples (such as Empire, McIntosh, Cortland), peeled, cored finely chopped (1/4-inch-1 cm) (2)
1 Tbsp cinnamon (15mL)
2 cups all-purpose flour (500 mL)
1-1/2 tsp baking powder (7 mL)
1/2 tsp salt (2 mL)
1/2 cup canola oil (125 mL)
1 cup granulated sugar (250 mL)
1/4 cup packed dark brown sugar (60 mL)
3 eggs (3)
1 Tbsp vanilla extract (15 mL)
1/2 cup warm milk (125 mL)
