The crisp fall wind swirls around you, spinning scarlet leaves through the air, as you reach into the depths of a tall apple tree. Your fingers gripping a glossy Granny Smith, you twist then pull it easily off the tree, smiling as the weight of the apple in your hand sends visions of the delightful fresh taste through your head. The apple crunches satisfyingly as you bite into it, and suddenly your face breaks into a grin. The first fresh-picked apple of the season, and it tastes oh so good.
This fall I am determined to go apple picking. I’ve put it off every year up until now because I don’t have time or It’s too cold or Apple-picking season is practically over- I bet all the good ones are already gone.
However, this year it’s going to be different.
Prompted partly by my imaginings of all the delicious apple-centered recipes to be made, and party by my desire to finally take part in a fall-tradition, I am making apple-picking my #1 priority this Autumn.
Well, behind college applications that is.
This Autumn Apple Spice Cake is absolutely delicious. If you’re a fan of a good ole hearty cinnamon-apple combination, this is definitely for you. Not to mention, it’s made with whole wheat flour, yogurt instead of butter, and much less sugar than a typical cake- meaning it’s basically the healthiest dessert you’ll bake this Autumn.
And just imagine how delightful it would taste when baked using fresh-picked apple slices.
My new #2 priority: remake this cake after I go apple picking. And experience my taste buds exploding with flavor and all my favorite flavors of fall!
Autumn Apple Spice Cake
- 1/2 c coconut flour (or other flour of choice)
- 1/2 c whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp all spice
- 1/2 tsp cinnamon
- 1/2 c vanilla lowfat yogurt (or dairy-free alternative)
- 1/2 c coconut sugar (or white sugar, other granulated sweetener)
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 c milk of choice (I used unsweetened coconut milk)
- 1 medium apple of choice
- 1 tbs melted coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 2 tbs chopped almonds
Preheat oven to 350°F. Add flours, baking powder, all spice, and cinnamon to a bowl and mix until combined. Add yogurt, coconut sugar, egg, and extracts to a separate large bowl and combine with a whisk. Alternate between adding flour mixture and milk, stirring in between additions, until all ingredients are combined. Grease and flour a spring-form cake pan, then add batter and level with a spatula.
Slice apple into small pieces, then add to a bowl. Add remaining ingredients for the apple topping and stir until completely combined. Sprinkle over spice cake batter. Bake cake for 30-32 minutes, or until a toothpick comes out clean. Let cool then remove from pan. Slice and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 12 servings)
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