4-ingredient apple cake

Butter, unsalted, room temperature	For greasing pan
Eggs, room temperature	3 large
Sugar, light brown	1 cup (213 grams)
Salt	¼ teaspoon
Apples, Granny Smith	3 (198 grams each)
Flour, whole wheat	1 cup + 2 tablespoon (134 grams)

1. Preheat your oven to 350°F. 
2. Butter the bottom, not the sides, of an 8-inch springform pan. 
3. Combine the eggs, sugar, and salt in the bowl of a stand mixer fitted with the whisk attachment. 
4. Start on low, then raise to speed of medium-high, and beat for 8 minutes, until the mixture is a pale tan in color and super fluffy. 
5. Meanwhile, peel the apples, and cut them into ½-inch pieces; yield should be about 4 cups. 
6. When the egg-sugar mixture is mixed, remove the bowl from the stand mixer, and add the flour. 
7. Use a flexible spatula to gently fold in the flour until it is almost incorporated. 
8. Add the apples and fold in. 
9. Scrape the batter into the prepared pan. 
10. Bake for 1 hour, or until the top is browned and a cake tester comes out completely clean. 
11. Cool in pan for about 30 minutes, then run a knife around the edge to loosen the cake, and unhinge the outside. 
12. Serve the cake in big wedges, warm or room temperate, with a dusting of confectioners’ sugar, and a dollop of cream or Greek yogurt. 

Recipe from Food52.com, September 2019.

Chocolate persimmon cake

Flour, all-purpose	½ cup
Flour, whole-wheat	½ cup
Cocoa powder, unsweetened, Dutch-processed	6 tablespoons
Baking soda	2 teaspoons
Salt	½ teaspoon
Cinnamon, ground	1 teaspoon
Cloves, ground	½ teaspoon
Butter, unsalted, room temperature	½ cup
Sugar, granulated	½ cup
Sugar, light brown	½ cup firmly packed
Eggs	2 large
Yogurt, full-fat	½ cup
Persimmon pulp	1 ½ cups
Chocolate chips, extra dark	½ cup

1. Preheat the oven to 375°F; lightly butter a 6-cup Bundt pan. 
2. In a medium bowl, combine the flours, cocoa powder, baking soda, salt, cinnamon, and cloves; set aside. 
3. In a large bowl, with a handheld mixer, cream together the butter and sugars until light and smooth, about 3 minutes. 
4. Add the eggs, one at a time, and the yogurt, and mix after each addition until smooth. 
5. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. 
6. Fold in the chocolate chips. 
7. Pour the batter into the prepared pan. 
8. Bake for 1 hour, until a toothpick inserted in the center comes out clean. 
9. Let the cake cool on a wire rack for 10 minutes. 
10. Place a second rack on the top of the pan, flip, and gently shake the pan to release the cake. 
11. Flip the cake back over, allow to cool 2 to 4 hours, then wrap it tightly in plastic wrap. 
12. Best served the morning after you make it. 

Recipe from Guittard Chocolate Cookbook

Kay's whole wheat banana bread

Dry
Flour, whole wheat	2 cups
Wheat germ	¼ cup
Baking soda	1 teaspoon
Salt	½ teaspoon
Wet
Bananas	1 ½ cups
Oil, vegetable or nut	¼ cup
Honey	¼ cup
Eggs	2
Vanilla	1 teaspoon
Pecans, or other nuts (optional)	½ to 1 cup

1. Preheat oven to 350°F.
2. Coat a 9x5x3-inch loaf pan with cooking spray.
3. In a large bowl, combine flour, wheat germ, baking soda, and salt; make a well in the center of the mixture.
4. In another bowl, combine bananas, oil, eggs, and vanilla.
5. Mix Wet and Dry together, stirring until moistened.
6. Gently stir in nuts, if desired.
7. Spoon batter into pan, and bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean.

Recipe from my aunt Kay.