An applecake recipe

AKA: eating seasonally and using what’s on hand. Using apples from our apple picking trip (in addition to 20-something jars of apple slices and a good dozen of apple butter and a dehydrator full of apple chips I have a whole crisper drawer full of apples. I needed a quick and easy dessert (I think a little bit of sweetness makes the day a little sweeter!) and made a yummy apple cake. Drizzle the applecake with butterscotch sauce (also homemade, yum)

Not-grain free apple cake:

(adapted from Karina’s apple cake)

  • a mix of tart and sweet apples (5 medium, 7-8 small) cored, peeled and chopped

Wet ingredients: (all ingredients should be room temperature)

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup thick yogurt (strained or Greek style yogurt)
  • 2 Tbs butter

Dry ingredients:

  • 2 cup almond flour
  • 1/4 cup sorghum flour
  • 1/2 cup arrowroot starch
  • 2 tsp baking powder
  • 1.5 tsp cinnamon
  • 2-3 cloves, ground
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Line a 10 inch cake pan (springform) with parchment paper. Butter the sides of the pan. Preheat oven to 350 F.

Beat the eggs with sugar until smooth. Add the rest of the wet ingredients and stir to incorporate.

In another bowl, mix dry ingredients. Add the dry ingredients to the wet ingredients. Stir to incorporate.

Pour half of the batter into your prepared cake pan. Sprinkle half the chopped apples over your cake batter. Pour the last half of the cake batter over the apples and the other half of the chopped apples over the cake batter.

Place in warmed oven and bake for 50-70 minutes or until toothpick comes out cleanly. Let cool for 1 hour. Eat, enjoy. Can be refrigerated/frozen and reheated for a yummy treat.

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