Autumn has finally arrived and apples are in season right now so take advantage of their abundance.
Celebrate the fall season and the harvest by making a simple, delicious apple cake.
This cake is a family favorite that I’ve been making for years. It’s healthy, easy, comes together quickly and isn’t too sweet. I think it makes a perfect breakfast with a big cup of chai.
Autumn Apple Cake
4 Medium Organic Apples (any firm, slightly tart baking apple is fine) Unpeeled, Coarsely Chopped
- 4 pastured organic eggs or 1 Cup of Vegan Egg Substitute
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup of Coconut Oil melted and cooled
- 2 teaspoons Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Dash of Ground Cloves
- 2 Cups Unbleached Flour
- 1 Cup Whole Wheat Flour
- 2 teaspoons of Baking Soda
- 1/2 teaspoons Sea Salt
- 1 Cup of Chopped, Toasted Walnuts
Grease very well a Bundt or Tube pan and preheat the oven to 350 degrees.
Beat together the eggs, sugar and coconut oil until light. Add in the vanilla and spices. Add the flours, salt and baking soda a little at a time until just moistened. Stir in the apples and walnuts. This batter is really thick and heavy.
Put the batter into the greased pan, spread evenly and bake at 350 for 70 to 80 minutes until set. Cool before turning the cake out of the pan. Can be served warmed, at room temperature or chilled.
Good with ice cream, a drizzle of honey, whipped cream or by itself.
Love elephant and want to go steady?
Editor: Renée Picard
Photo: Joy at Flickr