Apple Cake Squares

Everyday Recipe Menu


Apple Cake Squares



The bonus of this cake is that it’s fast to make. It’s a moist cake with a mellow cinnamon-apple taste. You can serve it for dessert or you can wrap slices up to take to school or to the office.


Food as Medicine


In large studies conducted in the United Kingdom, Finland and the Netherlands, eating at least two apples per week was found to lower incidence of asthma and type 2 diabetes, and promote overall lung health. Apples’ protective effects are likely due to their high concentration of anti-inflammatory flavonoids such as quercitin and catechin.




1 cup whole wheat pastry flour

1/4 teaspoon salt

3/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon cinnamon

3 tablespoons sugar

3 tablespoons softened butter or Spectrum Spread

2 eggs

2 cups apples, peeled, cored, finely shredded

1/4 cup finely chopped dates

1/4cup confectioners’ sugar


GARNISH (Optional)

1/4 cup finely chopped walnuts

1/4 cup maple syrup




Preheat oven to 350°F.

Mix the flour, salt, nutmeg, baking soda, and cinnamon together in a medium bowl and stir thoroughly.

Cream the sugar and butter together in a large bowl. Beat in the eggs and whisk until smooth. Stir in the shredded apples and dates until they are completely distributed throughout.

Slowly stir in the dry ingredients and mix thoroughly into the batter.

Spray the bottom and sides of a 9-inch square baking pan with nonstick cooking spray, or grease it with 1/4 teaspoon of butter and pour in the batter. Bake in the preheated oven for about 45 minutes.

Put the confectioners’ sugar in a sifter and dust it over the cooled cake a few times until all the sugar is gone. If you want to garnish, mix the walnuts with the maple syrup and drizzle over individual serving plates. Cut the Apple Cake into 9 squares and arrange each one on top of a decorated plate and serve.


Serves 9

Per serving:
Calories 201.2
Fat 7.5 g
Saturated fat 2.9 g
(39.9% of calories from fat)
Protein 3.6 g
Carbohydrate 31.6 g
Cholesterol 58 mg
Fiber 1.4 g

This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)


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