One random Friday in October we played hooky
(This post may contain affiliate links)
And ran away to pick apples and pumpkins at our local Berry Patch ..
It was such a great day. A 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 and 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 and yogurt, whole wheat flours, molasses, and the other spices to add complexity and depth to the flavor
The sweetness came from Turbinado sugar and 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, the cake is moist light
So that Saturday morning, as the sun came up, I set to work. By the time my husband got up, the smell of spiced apples had filled the house
As we snacked away, with Greek yogurt as a topper, we decided it was best fresh and warm. Eaten directly out of the skillet
A strong cup of coffee, and of course, NPR never hurts
~ Adapted from Real Simple
Spiced Apple Cake with Molasses and Walnuts
- ½ cup + 2 Tbsp Greek yogurt
- 1/2 cup applesauce, unsweetened
- 2 cup whole wheat pastry flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp sea salt
- ½ cup blackstrap molasses
- ½ cup natural sugar (Sugar in the Raw or Turbinado)
- 1 egg (large or XL)
- 1 tsp vanilla
- 1 Tbsp freshly grated ginger
- 4 large Honeycrisp apples, peeled and cut into ½" chunks
- ½ cup walnuts, chopped and 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 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.