If you read my last post, you know how much I love apple picking season. There’s nothing like ripe apples straight off the tree to enjoy as a snack, can for the winter, or best yet, bake into a dessert. To celebrate this year’s bounty, I recently made a delicious Roasted Apple Almond Cake recipe from one of my favorite cookbooks, Whole Food Cooking Everyday by Amy Chaplin. Each recipe in her book is gluten free, dairy free and refined sugar free and incorporates whole foods for delicious, healthy recipes. With ingredients like almond flour, cardamom, coconut oil and maple syrup, plus roasted apples on top, this cake is a real treat that you can feel good about indulging in.
After a day of apple picking, Jeffrey and I leave with a pound or two of our favorites (gala) mixed in with some new, antique varieties. Aside from canning, which has become a yearly tradition, I have a list of apple recipes that I look forward to diving into. The first one on my list this year is the Roasted Apple-Almond Cake from Whole Food Cooking Everyday. This cookbook is super easy to navigate, it uses pantry staples to create base recipes and then varies the ingredients depending on the season.
The first step is to peel and cut the apples into wedges, toss them with maple syrup and coconut oil and roast them in the oven. This brings out the sweetness and makes for the most heavenly topping. Before cutting the apples, I love using this Fruit Brush to scrub off any dirt, it has two sides: one with soft bristles for cleaning delicate fruit and one with hard bristles for harder fruit like apples.
The thought of baking a cake can feel overwhelming, but this fuss-free recipe makes it easy using ingredients you likely have on hand, plus it comes together quickly. The light, moist texture of this cake comes from a combination of almond flour and a little oat flour, plus a couple of eggs. Chaplin also gives you the option to make the cake egg-free too, which I always find helpful.
They say that cooking is an art and baking is a science, and over the years I've learned that measuring ingredients is key to any successful baked good. These Teak Measuring Spoons and Teak Measuring Cups are a staple in my kitchen. They're handmade from teak to show the natural wood grain and I love how warm and inviting they make my kitchen look and feel.
Aside from the apples, one of my favorite parts about this cake is that it's made using maple syrup instead of processed white sugar. It also has vanilla extract and almond extract to give it that sweet, nutty flavor that's so delicious. And last but not least, a teaspoon of dried cardamom for a warm, yet spicy flavor that feels like fall.
After pouring the batter into a baking dish (either rectangular or a round cake pan), I layered the roasted apples on top with a sprinkling of chopped almonds. Serve this cake slightly warm (my personal preference) or at room temperature. It also keeps very well, for a day or two, stored air tight in the fridge.
This cake would be lovely paired with coffee in the morning, afternoon tea or as a dessert after dinner. I'm serving it here on my favorite handmade ceramic Pastry Platter with the Lace Dessert Plate and my Linen Napkins, and pairing it with a glass of sparkling wine in the Lyonnais Wine Glass and Lyonnais Carafe.
Not only does it feel like fall, but it now smells like fall in my house. I'm excited to make this cake recipe again, and swap out some of the ingredients for other in-season fruits (I've got my eye on the Cacao-Pear Hazelnut Cake). Find this cookbook and all of my other favorites on our website here, or shop them in store. And cheers to fall baking!
I have a miniature apple tree and never know what to do with the apples besides apple sauce. This is a perfect recipe and just wondered if it would work in a fry pan too. Can you share the recipe?