Apple Chiffon Cake Recipe
Ingredients
| Cake 1/3 cup CRISCO® PURITAN® Oil | ||
| Sugar | 3/4 Cup(16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 3/4 Cup(16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| 1 Cup(16 tbs), chopped | ||
| Sugar | 2 Tablespoon | |
| Walnuts | 2 Tablespoon, finely chopped | |
| Cinnamon | 1/2 Teaspoon | |
Directions
For Cake, heat oven to 350°F.
Combine Crisco® Puritan® Oil and sugar in large bowl at medium speed of electric mixer.
Add eggs.
Beat well.
Combine flour, baking powder, salt, baking soda, nutmeg and ginger.
Add to oil mixture.
Beat until just blended.
Stir in apples.
Spread evenly in ungreased 9x9x2-inchpan.
For Topping, combine sugar, nuts and cinnamon.
Sprinkle over batter.
Bake at 350°F for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cut into 3 x 2 1/4 inch rectangles.
Combine Crisco® Puritan® Oil and sugar in large bowl at medium speed of electric mixer.
Add eggs.
Beat well.
Combine flour, baking powder, salt, baking soda, nutmeg and ginger.
Add to oil mixture.
Beat until just blended.
Stir in apples.
Spread evenly in ungreased 9x9x2-inchpan.
For Topping, combine sugar, nuts and cinnamon.
Sprinkle over batter.
Bake at 350°F for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cut into 3 x 2 1/4 inch rectangles.
Chef
