POM Apple Cake

I can’t believe it’s Thanksgiving and I haven’t even posted a recipe with pumpkin this month! In the last week I’ve been busy with “phase 1” of my move (I moved all of my stuff home to my parents house temporarily until I can move to the house I’ll be living in in December) and helping my mom with a lot of cleaning and cooking in preparation for the meal today! Pumpkin is still good at Christmas time, right? So I’ll be posting pumpkin recipes in the next few weeks! But for now…. here is the last recipe in my “POM Series” using pomegranate juice I received from POM Wonderful (check out my POM Wonderful post for explanation). Have a Happy Thanksgiving!!!

I started with the recipe for German Apple Cake I at allrecipes.com. Following the suggestions in the reviews I reduced the oil and sugar, and increase the cinnamon. I added POM Pomegranate juice as well and topped the cake with a simple glaze of powdered sugar and POM Pomegranate juice.


My recipe:

1/2 c. oil
2 eggs
1/4 c. POM Pomegranate juice
1 1/2 c. sugar
1 tsp. vanilla
1 tsp. soda
3 tsp. cinnamon
1/2 tsp salt

2 c. flour
4 c. apples, peeled and sliced

Beat oil and eggs until creamy. Add pomegranate juice, sugar and vanilla and mix well. Combine soda, cinnamon, salt and flour and slowly add to egg mixture. Stir until combined. The batter will be very thick. Stir in the apples by hand using a spoon. Spread in greased 9×13″ pan (or I used 10″ round springform).

Bake in preheated 350 degree oven for about 50 minutes or until done.

Let cake cool and sprinkle powdered sugar over, drizzle with a glaze made of powdered sugar and pomegranate juice, or cover with a pomegranate cream cheese frosting.

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