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Autumn Apple Cake

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This is based on Roman Apple Cake from the More-with-Less Cookbook by Doris Janzen Longacre.


  • 1 cup sweetener (I used xylitol)
  • 1 1/4 cup whole rye flour
  • 1 cup wheat flour
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cloves
  • 1 teaspoon and 2 teaspoons cinnamon
  • 1/2 cup and 1 tablespoon softened butter
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 apples
  • 1/4 cup maple sugar
  • 1/4 cup rolled oats
  • 1/4 cup chopped hazelnuts


Preheat the oven to 350°F/180°C. 

Sift together the sweetener, flours, salt, baking powder, cloves and 1 teaspoon of cinnamon.  Blend in 1/2 cup butter, the eggs, the milk and the vanilla extract.  Chop the apples roughly and mix them in the batter by hand.  Pour the batter into a greased cake pan.

Sprinkle the maple sugar, 2 teaspoons of cinnamon, the oats and the hazelnuts over the top.  Dot with the remaining 1 tablespoon of butter.

Bake until a toothpick inserted in the center comes out clean, about 1 1/2 hours.  Let cool on a wire rack.  After 30 minutes you can remove it from the cake pan if desired.




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