This post may contain affiliate links and ads. Read our disclosure policy here.
Disclosure: I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received these Kauffman’s Fruit Farm products for free; however, all opinions remain my own.
I have a new recipe to share with you that I tried over the weekend! I basically took my mom’s apple cake recipe and tweaked it a little, including the substitution of Apple Schnitz from Kauffman’s Fruit Farm in place of raw apples. This is a heavy cake, pairs wonderfully with a cup of coffee. We like to enjoy it for breakfast or afternoon snack!
Check out this big bags of Apple Schnitz that arrived a couple of weeks ago! You can purchase some for yourself directly from Kauffman’s Fruit Farm. It will ship to your door in days and you can use it in various apple recipes (tastes great on its own as a snack as well!).
You will need:
- 2 cups apple schnitz
- 2 cups white sugar
- 1.5 cups vegetable oil
- 1 teaspoon salt
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
How to make:
- Preheat oven to 350 F. Grease a bundt or angel cake pan.
- Beat the following ingredients together until light and fluffy: eggs, vanilla, sugar, oil.
- In a medium mixing bowl, combine the following dry ingredients: salt, cinnamon, flour, baking soda.
- Add flour mixture to the wet ingredients a little bit at a time. Mix together until just blended.
- Fold apple schnitz into the batter. Pour into greased cake pan.
- Bake at 350 F for 1 hour and 15 minutes. Allow to cool for 30 minutes before transferring from cake pan to drying rack.
Check out the other RECIPES that have posted!