Filed under: baking, recipes, where the flour went | Tags: 48th ward, apple cake recipe, Chicago, ernie constantino, flour, industrial harvest, wheat, whole wheat, whole wheat pastry flour
An addendum to yesterday’s post on Edgewater / Care For Real. Ernie Constantino, who hooked me up with Care For Real, Tom Robb and Mary Ann Smith, was introduced to me at least in part due to his excellence at pie baking. He lives in Edgewater, so he and his partner stopped by one chilly Saturday morning and took home 40 pounds of whole wheat pastry flour. Ernie has since become one of my most dedicated test bakers, sending me detailed reports on flour performance and recipes. Here’s Ernie’s recipe for apple cake. Happy Thanksgiving!
Ernie Constantino’s Apple Cake
Ernie’s report: “the cake was well-received in spite of my feeling it was way too sweet! … so if you forward this recipe, please give them my notes that the sugar could be reduced by at least 1/2 cup (btw, I used Turbinado/Raw sugar) and also the amount of batter was too much for a standard bundt tube pan …. also it was very moist which is good taste-wise but it crumbled easily esp. with the amount of apples called for in middle of cake … nutrition-wise, I think with the unpeeled hand-picked apples and WWPF*, canola oil, OJ, walnuts and eggs, it’s a winner!”
*whole wheat pastry flour. Ernie is not the first person to use this acronym, though I’ve avoided it.
This recipe is un-adjusted to reflect Ernie’s notes above. You can decide about the sugar yourself.
| instruction | ingredients |
| Chop and combine | 6 apples
1 Tbl cinnamon 5 Tbl sugar |
| Mix in large bowl | 2 ¾ cups whole wheat flour
1 Tbl baking powder 1 tsp salt |
| Whisk and mix with above | 1 cup vegetable oil
¼ cup orange juice 2 cups sugar 2 ½ tsp vanilla 1 cup chopped nuts |
| Add | 4 eggs |
Pour half of batter into greased tube pan. Spread half of apple mixture on batter. Pour remaining batter then remaining apples on top.
Bake in 350 degree oven for 90 minutes.
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