RSS Feed

Autumn Apple Cake

Posted on

cake3

Origin

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

Ingredients

  • 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

Process

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.

cake1

cake2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: