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Fresh Apple Cake

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If angels wore perfume it would smell like this cake.

It is possible I’m being dramatic again, but it is equally as possible the scent of it baking will make you want to sit next to the oven, fork in hand, in order to eat it bite by bite straight from the pan while fending off advances of anyone who dare ask for a taste.

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When I chose ‘Seasonal Produce’ as the theme for this month’s Sweet Adventures Blog Hop this delightful creation was the first thing that came to mind to make the most of autumn apples. It’s been a classic in my cake arsenal for a very long time – but in its original form it’s loaded with vegetable oil, sugar and white flour.

Sometimes when I flip a recipe it goes a bit sideways, but sometimes it works so well I have no urge to ever go back to the initial list of ingredients. This is one of those times it worked brilliantly. I first made it last week for a dinner with friends but took only three photos – all on my phone – so of course I had to make it again this week in order to shoot it and, you know, just to make sure it was as fabulous as I thought. Yeah, I’m sure.

Have I mentioned lately that there is no modesty when it comes to cake?

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While cake is always an acceptable breakfast, this one is almost healthy enough that you don’t need to make excuses when caught with a slice accompanying your morning cup of tea.

In other news, I ate cake for breakfast again.

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I’m once again hosting this month’s Sweet Adventures Blog Hop.

With my newest project in full swing and our first official lunch slated for this coming weekend I’ve had seasonal produce on my mind – conveniently it made for a perfect SABH theme.

As always, details on how to link-up are below the recipe. I can’t wait to see what everyone else shares – no doubt there will be a whole stack of delicious to choose from for my Seasonal Sunday Lunch dessert course!

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Fresh Apple Cake

13-04-06_FreshAppleCakeThis cake makes me happy any time of day… even at breakfast. Who am I kidding, especially at breakfast.

Serves: 8 – 12

INGREDIENTS:

  • 3 c diced apples
  • zest from 1 lemon
  • 2 1/4 c whole spelt flour
  • 1/4 c arrowroot flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 c coconut oil, melted
  • 1/2 c rice syrup or honey or a mix
  • 1/2 c rice milk, room temp
  • 1/2 c apple sauce
  • 2 beaten eggs, room temp
  • 1 Tbsp lemon juice

METHOD:

Preheat oven to 180 C [350 F]. Grease and flour a bundt pan.

Combine all wet ingredients in a large jug, whisk well and set aside. Sift dry ingredients into a large bowl, toss through apple and zest until well coated.

Stir wet ingredients into dry until just mixed, spoon carefully into prepared pan.

Bake for 40-45 minutes. Cool in pan 10 mins, turn out onto a rack and cool completely. Frost as desired.

COOK’S NOTES:

  • Pan: the biggest key to using a bundt pan is greasing and flouring really well – I use an oil spray then tap the flour around until fully coated but you can rub the pan with coconut oil too.
  • Sweetener: I use a combination of 1/4 c rice syrup and 1/4 c honey, do whatever makes you happy.

dairy free // refined sugar free

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Sweet Adventures Blog Hop – Link-up Instructions

Sweet Adventures Blog Hop - April 2013The SABH is brought to you by Dining With a Stud, The Capers of the Kitchen Crusader, and myself, 84th & 3rd. This blog hop is open to all food bloggers.

This hop is open from 9am 15 April 2013 – 11:59pm 22 April 2013 [AEST Sydney time]. Please only link-up new posts published on or after 15 April.

IMPORTANT – The instructions below cover how to link up but if you aren’t sure of something leave a comment or send me an email and I will help where I can.

  1. Add a link to THIS POST from your post.
    * You can create a text link or link the hop badge in your post. Save badge by right clicking on the image to ‘save as’.
    * Providing a link to this post means others can view the instructions and join in!
  2. Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post, you will need to do this in HTML view.
    * Adding the code will create the thumbnail link list on your post so people can hop from one entry to the next.
  3. Click here to Enter the Hop – Make sure to enter the hop so you appear in the list too.
    * On the entry screen, please add the link to your SABH post [NOT your homepage].
    * Your entry will be submitted when you click ‘crop’ on your photo.

NOTE – your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approved. Entries are approved in the order they are submitted during waking hours in Sydney. A girl needs to get her beauty sleep.

If you are on Twitter use the #SABH to tell the world about your post and follow us @SweetAdvBlogHop for new hop announcements and general deliciousness. Thanks for joining!



Comments

  1. says

    I like your style! I ate cupcakes for breakfast a few days before — lightened chocolate ones with only a teeny tiny bit of peanut butter drizzle — so almost as healthy as your cake! Besides, if it’s acceptable to eat coffee cake for breakfast, why not apple bundt cake?? I love the big chunks of apple in your cake; those would be my favorite part!

  2. L and N and G says

    I made this cake this weekend for a dinner I was going to and it was so delicious, it had the perfect amount of sweetness!!!!

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