Both worked well but I prefer the taste of all Granny Smith. :) It also tastes best after it has cooled - flavors need time to mingle and will be more pronounced after bread has had time to cool.
Apple Snacking Cake
adapted from recipe in Washington Post Food Section, January 13, 2016
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
1 teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ¾ cups sugar (or just use 1 ¼ cups)
2 teaspoons vanilla extract
2 large eggs
¾ cup canola or
olive oil
2 cups all-purpose flour (or 1 cup all-purpose and 1 cup
whole wheat)
4-5 medium apples, cored, peeled and thinly sliced, then
cut into pieces (4 cups packed)- I prefer Granny Smith but you can use any combination of firm apples.
Preheat the oven
to 350 degrees. Grease 2 loaf pans with butter.
Whisk together the cinnamon, allspice, salt, baking soda, baking powder,
sugar, vanilla extract, eggs and oil in a mixing bowl until well incorporated.
Stir in the flour just until no dry spots remain, to form a stiff batter, then
fold in the apples. Divide the batter
evenly between the loaf pans, smoothing the tops. Bake for 65 to 75 minutes or
until a toothpick inserted into the center of each loaf comes out clean. The
tops will be firm and browned. Cool in the pans on a wire rack for 10 minutes,
then turn out onto wire racks to cool completely
before serving or storing.