Rosemary Apple Cake | Cook for Your Life
Rosemary Apple Cake - Cook For Your Life- anti-cancer recipes

Rosemary Apple Cake

Rated 4 out of 5
4 out of 5 stars (based on 15 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 9 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

In the words of our founder, Ann: “I love rosemary with all kinds of savory foods. It was a real surprise for me to find out what a great affinity rosemary and apples have for...


  • 3 large apples, peeled and cored
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon finely chopped dried rosemary
  • 3 large eggs, at room temperature
  • ½ cup cane sugar
  • 6 tablespoons (3 ounces) of butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
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Nutrition Facts


219 cals


10 g

Saturated Fat

5 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


32 g


19 g


4 g


4 g


119 mg


  1. Preheat the oven to 350 degrees.  Butter and flour a 9 x 5 x 4-inch loaf pan.  Set aside.
  2. Slice the apples very thin. Set aside.
  3. In a medium bowl, sift together the flour, baking powder, salt, and dried rosemary.
  4. In a separate large bowl, combine the eggs, sugar, butter, vanilla, and lemon zest.  Mix well.  Stir in the flour mixture with a wooden spoon, just until combined.
  5. Fold the apples into the batter, until the slices are well coated. There will be a lot less batter than apples.
  6. Pour the apple and batter mixture into the prepared loaf pan and bake for 50 to 60 minutes, or until the top is well browned and the cake is cooked through.
  7. Let the cake cool in the loaf pan for 15 minutes, then turn it out onto a cooling rack to cool for at least 30 minutes. Slice to serve.

Chef Tips

If you prefer the cake to be sweeter, make this cake with a sweet apple like Gala or Fuji.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society