6cupscoarsely chopped apples allowed to browngranny smith or any other firm slightly tart apple
2cupssugarI have successfully used coconut sugar to lower the glycemic level and create the slightest hint of caramel
2eggs
½cupvegetable oilsub coconut oil if preferred for a cleaner taste, melted butter if you prefer more buttery taste
2teaspoonsvanilla
1teaspoonsalt
2cupsflourI have successfully used all-purpose and a mix of whole wheat, recommend sifting if you do so
2teaspoonsbaking soda
½teaspoonbaking powder
3teaspoonscinnamon
½teaspoonground ginger
¼teaspoonground allspice
½teaspoonground cloves
1cupchopped walnutsoptional
Instructions
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.
Notes
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 caramel-like 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.For The 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