Rosemary Apple Cake | Cook For Your Life

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Rosemary Apple Cake

Name: Rosemary Apple Cake
Prep time: 30

(14 votes, average: 3.36 out of 5)

30 min prep

Makes 1 Loaf servings

Carrot Icon for Number of Ingredients Size

10 ingredients

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 each other as demonstrated in this...

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

Calories

1973 cals

Fat

87 g

Saturated Fat

49 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

24 g

Carbohydrates

285 g

Sugar

172 g

Fiber

32 g

Protein

33 g

Sodium

1068 mg

Directions

Preheat the oven to 350 degrees. Butter and flour a 9 x 5 x 4-inch loaf pan. Set aside.
Slice the apples very thin. Set aside.
In a medium bowl, sift together the flour, baking powder, salt, and dried rosemary.
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.
Fold the apples into the batter, until the slices are well coated. There will be a lot less batter than apples.
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.
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.

Please remember to always eat sweet things in moderation. A little bit of dessert or cake will go a long way. Don’t overdo it.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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