After a trip to the apple orchard with my friend, Patricia, she suggested I use some of the apples to make this cake. I always take Patricia's advice when it comes to food! This wholesome cake is moist and just right for Fall.
- 2 tablespoons unsalted butter
- ¾ cup pure maple syrup, divided (or less - I only used 1/2 cup total)
- 2 cups apples, peeled and sliced into ¼ inch slices
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 egg
- ½ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 2 tablespoons confectioner's sugar (optional)
- Preheat oven to 350 degrees. Place foil over the base of a 9 inch springform pan and then place sides on pan (I used an 8-inch cake pan). Grease well.
- In a non-stick skillet, melt the butter and ¼ cup maple syrup over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
- Place apples on bottom of springform pan.
- Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, remaining ½ cup maple syrup, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
- Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean. Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of pan. Remove side of springform pan. Invert cake onto a serving platter. Remove base and foil from cake. Allow to cool completely and then dust with powdered sugar.
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