One random Friday in October
We played hookie
And ran away to pick apples & pumpkins at our local Berry Patch ..
Such a great day .. clear blue sky .. the crispness of fall in the air .. couples in wooly sweaters munched on their apples as they wandered about .. little kids with funny hats & apple cider ran through the pumpkin patch looking for the perfect one
Of course .. we came home with a crazy amount
Between the apples overflowing on our kitchen counter .. and the new Russian wheat flour I'd been anxious to try
Apple cake was in order
This is such a great recipe .. no oil .. just applesauce & yogurt .. whole wheat flours .. molasses and the other spices add complexity & depth to the flavor
Sweetness came from coconut sugar & our honey crisp apples .. by typical quick bread standards it wouldn't have been sweet enough .. but for us .. we called it wonderful
At times .. baking with whole wheat flour can leave your final product on the dry side .. not here .. moist light
So that Saturday morning .. as the sun came up .. I set to work ..
By the time The Chef got up .. the smell of a spiced apples filled the house
As we snacked away .. greek yogurt as a topper .. we decided it was best fresh & warm .. eaten directly out of the skillet ..
A strong cup of coffee .. and .. of course .. NPR .. never hurts
~ Adapted from Real Simple .. here
Molasses Spiced Cake with Apples
- 1/2 c + 2 Tbsp greek yogurt
- 1/2 c applesauce unsweetened
- 1 cup graham flour ** or whole wheat pastry flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/2 cup blackstrap molasses
- 1/2 cup coconut palm sugar
- 1 x-large egg
- 1 tsp vanilla
- 1 Tbsp fresh grated ginger
- 4 large Honeycrisp apples peeled and cut into 1/2 inch chunks
- 1/2 c walnuts toasted
- Heat oven to 350° F.
- Whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
- In a mixing bowl or stand mixer, whisk together the oil, molasses, coconut sugar, egg, ginger, vanilla and ½ cup boiling water.
- Slowly stir in the flour mixture until just combined.
- Add the apples last, folding generously to disperse evenly throughout the mixture. Pour batter into a cast iron skillet (or cooking vessel of your choice).
- Bake for 45 minutes (or there about) until it passes the toothpick test.
- Let cool for at least 10 minutes.
- Enjoy as a dessert or breakfast/snack cake with a cup of coffee.