Apple Spice Cake
This was Grandma’s Apple Cake, but I like a little extra spice and have altered it to my liking
6 cups coarsely chopped apples allowed to brown (granny smith or any other firm slightly tart apple)
2 cups sugar (I have successfully used coconut sugar to lower the glycemic level and create the slightest hint of caramel)
½ cup vegetable oil (sub coconut oil if preferred for a cleaner taste, melted butter if you prefer more buttery taste)
2 teaspoons vanilla
1 teaspoon salt
2 cups flour (I have successfully used all-purpose and a mix of whole wheat, recommend sifting if you do so)
2 teaspoons baking soda
½ teaspoon baking powder
3 teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon ground cloves
1 cup chopped walnuts (optional)
Preheat oven to 350
After apples have browned, mix with sugar, eggs, and oil
Whisk dry ingredients then incorporate into the apple mix
Fold in walnuts, if using
Bake 25-30 minutes in greased and floured pan until a toothpick inserted comes out clean and edges begin to slightly pull away from the pan. I use two 8” cake pans.
I typically frost with a traditional cream cheese frosting. I have pulsed coconut sugar in my Ninja to make it fine ground and used this as a sweetener in the frosting. It will make it a caramelly color and have a bit of caramel taste, which I find pleasant with the apple and spice flavors. If you want it white, stick to confectionary sugar.
Apple Skin Flowers
When peeling the apples, I made long strips of the skin that I placed in a bath of cool water and a bit of lemon juice to prevent browning. When it was time to decorate, I rolled the skins to create the look of a flower. If they were stiff and would not hold the form, I used a toothpick pierced through the bottom to hold it together until it stayed or frosting was able to be applied and “glue” it together. Do not be afraid to fail, baking is NOT an exact science. There is grace for some margin of error, and when you do fail, simply try again.