maple apple cake
Ingredients:
Cake:
2 ½ c flour (you can use a gluten-free 1-to-1 blend)
1 tsp baking soda
Pinch of salt
¾ c brown or coconut sugar
1 egg
1/3 c coconut oil (you can use vegetable or canola)
½ c sour cream
½ c water
1 tsp vanilla
2-3 medium apples (add a pear for added sweetness) peeled and chopped
Topping:
½ c brown or coconut sugar
1 tsp cinnamon
1 tbsp butter or coconut oil
optional:
Instructions:
Preheat oven to 325° F. Grease a 9 X 13 pan and set aside.
In a large bowl mix flour, baking soda and salt.
In a separate bowl, combine sugar and remaining wet ingredients. Slowly add wet mixture to flour mixture and stir until well incorporated.
Gently fold apples into batter.
Pour batter to prepared pan.
Combine topping ingredients and sprinkle over batter.
Bake for 45 minutes (or until toothpick comes out clean).
Remove from oven and allow to cool on wire baking rack for 20 minutes.
Drizzle with Stewart’s Maple Cream or serve with maple butter (see below for quick recipe). Enjoy!
Tips:
Substitute sour cream and water for 1 c of buttermilk (I never seem to have this handy! But you can make your own by combining 1 c milk + 1 tbsp white vinegar)
In any cake/bread that calls for berries or apples, toss your fruit in a little flour. This will keep the fruit from sinking to the bottom and can prevent things from getting too soggy.
Don’t have Maple Cream? No problem! Try this easy Maple Butter: Combine 2-3 tbsp soften butter with 2-3 tbsp maple syrup (delicious)!
Add chopped pecans or walnuts to the topping for a nice crunch.
