Tag: Chopped Apple Cake recipe

Winter Weather

After one of the warmest January’s on record, February has turned much colder. I took this picture late Monday afternoon:

Rain Clouds over the Huachuca Mountains

We had a scant 1/100th inch of precipitation and the next morning there were low hanging clouds and a dusting of snow on the Huachuca Mountains:

Morning Clouds over the Huachuca Mountains

Morning Clouds Over the Huachuca Mountains

Monday’s walk was cut short due to the cold west wind and Tuesday I never went out at all, it was so cold. It might be just as well, as walking seems to be aggravating my right knee, injured somehow during my attempts at clogging a few years ago. It originally took a whole year to heal, but within the second week of starting up walking last month, the pain was coming back. Very odd and I wonder if I need to buy new sneakers. In any case, I used the elliptical yesterday instead of walking outside and will probably continue to do that this week until I can find new shoes for walking.

This noon I have a lunch date at a friend’s house and I’m bringing my Plant-Strong Chopped Apple Cake. It sure smells good!

Thursday’s Treasures – Chopped Apple Cake Recipe

Our family has a few special recipes that have been handed down from generation to generation. One of those is Grammy’s Chopped Apple Cake, Grammy being Mabel Austin Gibson (We have more than one Grammy in our family, so I need to be specific!).

Traditional Chopped Apple Cake


  • 4 cups chopped apples
  • 2 eggs
  • 1 ½ cups sugar
  • 1 cup chopped nuts


  • 2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. vanilla


  • ½ cup oil

Bake at 350 degrees for 50-60 minutes in a 9×13 pan.

This isn’t really what I consider a traditional cake, more like a cross between a cake and a pie and a brownie. Or a muffin without the muffin shape. Whatever you call it, it is delicious and our family always makes it for holidays and reunions, and to just eat every day!

Plant-based Chopped Apple Cake

In the past I have often deviated from the recipe a bit (as I often do with recipes I know well). I don’t peel the apples anymore (apple skins are good for you!) and I often add raisins for natural sugar and then use half the sugar listed. My dad came up with a nice variation many years ago by adding whole cranberries. Not only does it taste delicious, but the cranberries add some nice holiday color to the cake.
Lately, though, I have been eating a plant-based diet, which for me means no eggs and no oils (in addition to no dairy and no meat). While I have found many new recipes and am really enjoying eating in this new manner, I do sometimes miss some of my old standby recipes. Last night, as I was trying to fall asleep, it dawned on me that I could convert this recipe and have Chopped Apple Cake for breakfast! And so that it was I did this morning, starting out with half the recipe in case it didn’t turn out well.

Plant-Strong Chopped Apple Cake


  • 2 cups chopped apples
  • 1 flaxseed “egg” (1/3 cup hot water mixed with ¼ cup ground flaxseed, let sit for 5 minutes)
  • 1/3 cup honey
  • 1 ripe banana, mashed
  • ½ cup chopped walnuts


  • 1 cup whole wheat flour
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. vanilla

Bake at 350 for 40 – 50 minutes in a greased 8×8 pan

I also added about ½ cup frozen cranberries.

Plant-based Chopped Apple Cake


Between David and I, we have already eaten half of it for breakfast this morning. There really is no discernible difference between the old recipe and the new, plant-strong recipe. This is definitely a keeper!

**Thursday’s Treasures highlights the small things that make my life a good life. It may be an item, it might be a book, it could be a song; whatever it is, it makes me smile and is therefore worth treasuring.