Apple Cake made from Apple Skin and Core Pulp Recipe

by Jeani Coleman

I teach a cooking class to teens and last week we made apple pies. I didn't want to compost all the peels, cores, seeds and stems of the 50 Granny Smith apples. I wanted to make something with them. So, I put them in my Blendtec high speed blender and pulverized them in batches with water. (This would probably only work if you have a Blendtec or Vitamix or similar high speed blender) I even threw in the leftover lemon. There was no apple meat. I cooked it down until it made a nice thick pulp about the consistency somewhere between canned pumpkin and applesauce. It yielded 6 cups of pulp. I froze it in 2 cup batches and used 2 cups in a cake. I combined several recipes and it made a beautiful cake that was moist and slightly dense and not too sweet. It was delicious! Frosting is optional, but I didn't make any. It didn't need it. It's great with coffee, tea, as a late night snack or breakfast warmed with butter. Very nutritious - high in antioxidants and fiber. It was gone in 3 days! Here's the recipe.