Grammy’s Apple Cake

My Grammy is the best baker.  Fact.  Growing up she made the most delicious everything while also sewing amazing Halloween costumes and knitting blankets.  Basically she’s wonder woman.  I believe I got my passion for cooking and baking from her and will always admire how talented and hard working she is. Today I’m sharing a cake with you that I adapted from her famous recipe; a cake that has never failed to be a huge crowd pleaser as well as the reason I have no free time in the fall. As soon as apple season rolls around all my friends and family demand this cake constantly!

The secret to this cake is the warm, gooey, cinnamon-y, apples that are not only on the top, but also in the center of the cake.  That’s right, a double layer of apple goodness.   I also add apple cider in the batter to keep the apple flavor consistent throughout the cake.  If you’re making an apple cake go big or go home!

While this cake is delicious, it’s not quite a Margaret approved ingredient list.  White flour, brown sugar and lots of butter is not really what I’m looking for in a dessert.  However, I would be disowned if I stopped making this cake as I originally created it.  I have no issues cooking and baking food for other people that I personally choose not to eat.  Everyone is entitled to their opinion, and this is one damn good cake!

For those of you looking for a healthier version of this cake, I’ve got you covered.  I’ve tweaked my original recipe to make it vegan, 100% whole grain, and refined sugar free without sacrificing flavor. Ok, maybe my dad can tell the difference.  He knows his white flour and sugar! Point is, if you make the second version of this cake for guests they will not know the difference; good food is good food. And my veganized and healthified apple cake is just as good as the original version!

No matter what recipe you make, this apple cake is a gorgeous dessert centerpiece for your holiday table, as well as a fancy breakfast when company is over.  It is the home run of baked apple goodies, and once you make this cake you will have to make it over and over again.  You have been warned 🙂

P.S.  Today is the 150th meeting of the Lafayette and Lehigh football teams.  As a true leopard, I have one thing to say.  LAFAYETTE > LEHIGH.  Pard pride!

Grammy’s Apple Cake

Dry:
1 1/2 cups all purpose flour
1 1/2 cups whole wheat pastry flour
2 Tbsp coconut flour (can replace with 1/4 cup additional flour)
1 Tbsp baking powder
1 Tbsp cinnamon
1/2 tsp salt

Wet:
1 cup brown sugar
1 cup butter, melted
5 eggs, room temperature
1/2 cup apple cider, warmed
1 tsp vanilla

3 apples, peeled, cored, and sliced (about 1/2 inch thick)
2 Tbsp brown sugar + more for sprinkling
2 Tbsp cinnamon

Directions:
1.  Making sure the oven rack is in the middle, preheat the oven to 350 F and grease a bundt pan. Mix the sliced apples, cinnamon, and brown sugar.  Set aside.
2.  Whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.
3.  Slowly add the dry ingredients to the wet ones until just combined.  The batter should be thick but spreadable.  If your batter is too dry, add a splash of additional apple cider.  If your batter is too wet, add another tablespoon or two of flour.
4.  Pour half the batter into the prepared bundt pan, making sure the bottom is evenly coated.  Lay a single layer of marinated apples on top of the batter.  Pour the additional batter over the apple layer and top with another ring of marinated apples.  Sprinkle with brown sugar.
5.  Bake for 45-50 minutes in preheated oven until edges are golden brown.  Allow to cool for at least 10 minutes before removing from the pan and finish cooling on a wire rack.

Did you think this was the only version of this cake I was going to give you?  Who do you think I am?!?!

Grammy’s Apple Cake II (veganized and healthified)

Dry:
3 cups whole grain spelt flour (can use all whole wheat pastry here as well)
2 Tbsp coconut flour (can replace with additional 1/4 cup flour)
1 Tbsp baking powder
1 Tbsp cinnamon
1/2 tsp salt

Wet:
1 cup coconut sugar (or maple sugar)
1 cup coconut oil (or vegan butter), melted
1/2 cup apple cider, warmed
1 tsp vanilla
1 tsp apple cider vinegar

5 Tbsp ground flax seeds + 3/4 cup and 3 Tbsp warm water

3 apples, peeled, cored, and sliced (about 1/2 inch thick)
2 Tbsp coconut sugar + more for sprinkling
2 Tbsp cinnamon

Directions:
1.  Making sure the oven rack is in the middle, preheat the oven to 350 F and grease a bundt pan. Mix the sliced apples, cinnamon, and brown sugar.  Set aside.  Whisk together the ground flax seeds and water.  Set aside.
2.  Whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients, except for the vinegar.
3.  Slowly add the dry ingredients to the wet ones until just combined.  The batter should be thick but spreadable.  If your batter is too dry, add a splash of additional apple cider.  If your batter is too wet, add another tablespoon or two of flour.  Stir in the vinegar right before pouring the batter into the pan.
4.  Pour half the batter into the prepared bundt pan, making sure the bottom is evenly coated.  Lay a single layer of marinated apples on top of the batter.  Pour the additional batter over the apple layer and top with another ring of marinated apples.  Sprinkle with brown sugar.
5.  Bake for 45-50 minutes in preheated oven until edges are golden brown.  Allow to cool for at least 10 minutes before removing from the pan and finish cooling on a wire rack.

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