This apple cake is so moist and so perfect with a dollop of real whipped cream ( well just a smidge ok?) that it has become a celebration favorite with friends and family. Even kids love it! Select all organic ingredients and it is nearly a guilt -free treat.
It is not gluten free- but if you make it with rice flour or equivalent –
please let me know how it comes out.
2 cups medium apples- tart Granny Smith or other only
1 c. unprocessed, boiled cane , turbinado or less refined sugar
1 c. unbleached flour
2 tsp. powdered cinnamon
1 tsp. baking soda
1/4 c. canola or olive oil
2 tsp. real vanilla ( Nielsen- Massey Pure Vanilla Bean Paste is best)
1/2 cup of nuts to sprinkle on top.( I have used hazelnut, toasted almond slices, whole pecans and chopped walnuts, it is up to you.)
Pre-heat oven to 350 degrees F. Spray a 9 x 12 inch glass baking pan, sides and bottom, lightly with lecithin spray. Wash peel and seed the apples and cut into med size chunks- keep from browning in a bowl of water to cover. In a large bowl mix well together the flour, sugar, baking soda, and cinnamon with a spoon. In a small bowl whisk the egg, oil and vanilla . Mix wet ingredients into dry with a spoon. I use a silicone spoon/spatula. It will look hopeless but it is perfect. Drain the water out of the apples well. Fold the apples into the batter. When all is wet, place all of the mixture into the pan carefully pushing down the apple chunks into place; fill out the corners so the layer of batter and apple is level. Sprinkle top with nuts. You can also sprinkle more cinnamon on top if you wish. Pop it in oven right in the middle of the oven racks on the middle level. Bake for 45 minutes.