If there is one thing that really marks the start of fall to me it’s the beginning of the apple cooking season. From the anticipation of picking apples right off the tree, to the hunt for a hundred apple recipes, new and old, to use up the absurd amount of apples that you can pick. Picking fruit from a tree is so fun it is hard to know when to stop. Usually that comes when I can’t carry anything else in my arms. So the first thing on my list of lovely apple filled things to make is apple cake. It is an Italian staple and my mother in-law makes them all the time in the fall. It’s as easy as making muffins.
This cake is especially versatile because you can dress it up or down. It can be a breakfast/tea cake or a dessert cake. I like it as a breakfast/ snack cake the best because I can eat it all times of day that way.
- 4 medium apples, peeled, cored, quartered and sliced thin
- 1 3/4 cups of whole wheat flour
- 1 cup of evaporated cane juice
- 2 1/2 teaspoons of baking powder
- 1 teaspoon of sea salt
- 3 tablespoons of ground chia seeds (optional)
- 1/3 cup of room temperature butter
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 egg
Start by having the milk, eggs and butter at room temperature and heat the oven to 375 degrees. In the bowl of a stand mixer or a large mixing bowl whisk together all the dry ingredients. Then on the low setting, mix in the butter and 1/3 of the milk until well combined. Then add in the rest of the milk, egg and vanilla and mix until completely incorporated. Using a spatula mix the apple slices into the batter( leaving a few behind for decoration). Then pour/scoop the batter into a prepared cake pan (I prefer to use a spring form pan). Spread the batter out evenly and decorate the top with apple slices. Bake in the oven for 25 minutes. At this point check for doneness with a tooth pick. If the tooth pick doesn’t come out clean return the cake to oven and cook another 5-10 minutes. When the cake is done allow it to cool and then serve as is. Or if you want a dessert like cake serve with a dollop of maple cinnamon whip cream.
**Though I didn’t try it I am thinking that you could substitute honey or maple syrup for the sucnat. As well as make this a vegan cake by using even more apples and exchange the egg for apple sauce.