Whole-Wheat Caramel Apple Cake


Once a year we drive to pick fresh apples - IN HAWAII. Finding this surreal, 200 + year old orchard requires off-roading and a little local knowledge, but it's so worth the trip! Age old trees just drip with apples and pears - the tart varieties that are perfect for baking. We love to make a day of it and really linger under the apple trees.




This cake is just sweet enough and fairly dense due to the whole wheat flour. For me wholesome cakes like this carry comfort and are perfect for connecting with old friends over. I exotically love the hint to almond extract- hints towards many more holiday flavors to come through the coming months!



I hope you love this Apple Cake as much as I do! Omit the Caramel and serve it for breakfast, or enjoy it in the afternoon after a crisp walk (or a great surf on the winder swell if you're local to Hawaii!)



Ingredients:

1 1/2 c raw sugar

1/2 c brown sugar

3/4 c butter, melted

1/2 c coconut oil, melted

3 Eggs

2 tsp vanilla extract

1 tsp almond extract


2 c whole wheat pastry flour

1 c all purpose flour

3 tsp cinnamon

1 tsp baking soda

3/4 tsp nutmeg

1/2 tsp salt


4 cups peeled and chopped Apples


1 Recipe Dairy Free Honey Caramel


Method :


Preheat oven to 350 and then grease and flour a bunt pan.


Beat together the sugar, butter, oil and extracts. Then add in the eggs one at a time and beat well after each addition. I like to use a stand mixer for this, but you can use a hand held mixer or lots of elbow grease.


Sift over the dry ingredients and mix until just combined.

Finally add in the chopped apples and mix with a wooden spoon until they're mostly incorporated.


Spoon into the prepared bunt pan and bake for 1 hour or until a toothpick inserted comes out clean.


Allow to cool fully before inverting the pan and tipping out the cake.


Finally drizzle with your Honey Caramel and serve with fresh cream or greek yoghurt.


Happy Fall!