When dreaming up treats for autumn, my senses conjured up the tantalizing smell of warm apples, embraced by fragrant spice, wrapped up in a light cake and slathered with soft fluffy cream. With this floating through my mind, I went in search of a base recipe to inspire me and found an pre-allergy family fave. A tweak here and a change there resulted in an amazingly soft, moist springy cake, studded with jewels of warm apples, complimented with cinnamon spice and sweet maple! This is a full thumbs-up recipe in our house and has made its way to many a friends table or after church fellowship with raving reviews!
Autumn Harvest Apple Cake
Position a rack in the middle of the oven, and preheat to 350*F. Butter and flour the bottom and sides of a 9x13 baking pan. Sift or whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, cloves, Xanthan gums and salt. Set aside. Mix together milk choice and apple cider vinegar.
1 Tsp Baking Soda
½ Tsp Nutmeg (freshly grated if you have it)
1 Tsp Cinnamon
½ Tsp Ground Cloves
½ Tsp Salt
1 Tsp Xanthan Gum
¾ Cup Earth Balance (Or Butter)
1 ½ Cup Organic Granulated Sugar
3 Large Organic Eggs at Room Temperature
½ Cup Hemp or Soy Milk
1 ½ Tsp Apple Cider Vinegar
3 Cup Peeled And Diced Apples (Honey Crisp are so tasty!)
½ Cup Chopped Crispy Organic Walnuts or Soaked Crispy Organic Pecans (Optional)
In a large bowl, combine the butter and granulated sugar, using a stand mixer fitted with a paddle attachment or a hand mixer, beat on medium-high speed until the mixture is light in color and fluffy, 2-5 minuets. Beat in the eggs one at a time, beating well after each addition. Remove from mixer.
Using a rubber spatula, gently fold in one third of the flour mixture until almost fully incorporated. Fold in one half of the milk mixture, then fold in another third of the flour mixture, followed by the remaining milk mixture. Add remaining flour mixture, the apples, and the nuts, if using. Using a light lifting motion and turning the bowl continuously, fold in until the batter is smooth and flour is thoroughly incorporated. Do not fold to vigorously, or the cake will be dense.
Spread the batter into prepared pan. Bake until the top is brown and a toothpick inserted into the center comes out clean, 35-45 minutes. Watch the time closely at the end so that the cake doesn't over bake.
Transfer pan to a wire rack and let cool at least 15 minutes. Cut into squares and serve warm, or let cool completely and frost with Maple Frosting. Or, my children's personal favorite is to spread the frosting on top while the cakes still warm and let the maple yummy-ness melt like a glaze.
Store wrapped int plastic wrap and aluminum foil at room temperature for up to 2 days (if it makes it that long with out being eaten! :)
In a large bowl, combine the butter and granulated sugar, using a stand mixer fitted with a paddle attachment or a hand mixer, beat on medium-high speed until the mixture is light in color and fluffy, 2-5 minuets. Beat in the eggs one at a time, beating well after each addition. Remove from mixer.
Using a rubber spatula, gently fold in one third of the flour mixture until almost fully incorporated. Fold in one half of the milk mixture, then fold in another third of the flour mixture, followed by the remaining milk mixture. Add remaining flour mixture, the apples, and the nuts, if using. Using a light lifting motion and turning the bowl continuously, fold in until the batter is smooth and flour is thoroughly incorporated. Do not fold to vigorously, or the cake will be dense.
Spread the batter into prepared pan. Bake until the top is brown and a toothpick inserted into the center comes out clean, 35-45 minutes. Watch the time closely at the end so that the cake doesn't over bake.
Transfer pan to a wire rack and let cool at least 15 minutes. Cut into squares and serve warm, or let cool completely and frost with Maple Frosting. Or, my children's personal favorite is to spread the frosting on top while the cakes still warm and let the maple yummy-ness melt like a glaze.
Store wrapped int plastic wrap and aluminum foil at room temperature for up to 2 days (if it makes it that long with out being eaten! :)
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