It’s fall and apple season means more than just apple pie and apple sauce making. Today, my schedule is jammed packed with appointments and a board meeting this evening. I’m rushing around but had a chance to pop over to my favorite farm stand to pick up some fresh veggies and fruit. I stumbled upon a creamed cinnamon honey that I just knew I had to buy. Finding myself home with one hour to spare, I whipped up this apple cake and used my new little gem in the recipe. While the cake is baking, I’m typing away so that I can share this recipe with you all. This recipe uses no oils and little sugar, it merely celebrates the star of the cake – the sweet apple. I hope you enjoy it.
1.25 cups of whole wheat flour (I used King Arthur)
1 teaspoon of baking soda
1.5 teaspoons of pumpkin pie spice (again, I used King Arthur’s brand)
1/4 teaspoon of salt
1 cup of shredded apple (washed, cored and peeled) I used Fugi apples – 3 medium sized
1 teaspoon of vanilla extract
2 eggs, room temperature
1/2 cup of white sugar
1/3 cup chopped walnuts or almonds (I used slivered almonds)
1/4 cup of plain or vanilla Greek yogurt (I used Chobani)
1 tablespoon of honey (or cinnamon honey)
Topping: 1/3 cup light brown sugar and 1 tablespoon of confectioners’ sugar whisked together
Preheat your oven to 350 degrees. Spray your 8 inch round pan with baking spray with flour and set aside. In a mixing bowl add the flour, soda, spice and salt. Whisk to combine. In your stand mixer, paddle attached, blend apple, eggs, sugar, nut of choice, Greek yogurt and honey. Blend until just combined. Add the dry mixture to the wet and blend again. Scrape down the sides of your bowl and mix again. Pour into your prepared pan and sprinkle with topping. Bake for 30-40 minutes or until a toothpick inserted comes out clean.
Remove and let cool completely before removing from pan. Place on a cake stand and serve. Would be lovely for dessert, snack or even breakfast.
— Knead to Cook