I baked a wholegrain apple cake in a 9x13 glass baking dish on Saturday. It's a recipe from an older cookbook, Recipes from the Old Mill, that I have adapted. This time, I increased the whole wheat percentage by another ¼ cup in my version that also uses barley flour. It was slightly warm when we cut some for dinner but as delicious as I remember. I bake it in a glass cake pan because the apples would affect the finish on the USA pan.
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