Apple Cake
This Apple Cake for Fall is made with sustainable, recycled barley flour!
Ingredients
For the candied walnuts
- 1 tbsp butter or vegan butter
- 1/4 cup brown sugar
- 1 tbsp maple syrup
- 1/2 cup walnuts
- pinch salt
For the cake
- 2 cups Susgrainable Banana Bread Mix
- 1/2 cup apple sauce
- 2 cups peeled, cored and chopped apples (about 3 small-medium apples)
- 1/4 cup water
- 1/4 cup vegetable oil (avocado or coconut oil would also be okay)
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Instructions
To make the candied walnuts
- Heat a heavy frying pan over medium heat, and add the butter. Allow it to melt.
- Add the nuts, brown sugar and maple syrup and stir continuously for about 5 minutes, until all the sugar is dissolved and the nuts are coated with it.
- Add the pinch of salt and stir well to combine.
- Remove from the heat and dump the nuts onto a parchment- or silpat-lined baking sheet and set them aside to cool. They will also harden as they cool.
To make the cake
- Preheat oven to 350 degrees, and line 8" round or square cake pan with parchment.
- Add the Susgrainable baking mix to a large bowl along with the spices. Toss in the apples and toss well to combine. Make a well in the middle of the mix.
- Into a small bowl, add the eggs, water, applesauce and oil, and beat them well to combine, then add them to the dry ingredients and mix just until it comes together. It's okay for there to be a few lumps, over mixing the batter can make it tough.
- Scrape the batter into the prepared pan and smooth over the top.
- Chop the cooled candied walnuts and then sprinkle them on top of the cake.
- Bake in preheated oven for 35 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from oven and allow to cool for 15-30 minutes, then remove the cake from the tin to cool completely, or enjoy while still warm with vanilla ice cream and maybe some caramel drizzle?