Adapted from Moosewood Restaurant Book of Desserts (page 125), by The Moosewood Collective, Clarkson N. Potter Publishers, NY, NY, 1997.  Shared in the Moosewood & Organic Classics Fall 2007 E-Newsletter.

Serves 9
Preparation time:30 min

• 1/2 cup melted [dairy-free margarine]
• 1 cup packed brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups peeled, chopped apples
• 1/4 teaspoon lemon zest
• 2 tablespoons fresh lemon juice

Preheat the oven to 350° and oil a 9-inch square nonreactive baking pan.
By hand or with a mixer, beat the [margarine] and brown sugar well. Add the vanilla and beat in the eggs one at a time. Sift together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the butter mixture - the batter will be stiff. Fold in the apples, lemon zest, and lemon juice.
Pour the batter into the baking pan and bake for 45 to 50 minutes, until the cake is golden and a knife inserted in the center comes out clean.
Serve warm or at room temperature.

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