Fresh Apple Cake

Apples are in season and delicious right now!

This recipe is a modification of a dessert my mother in law made for Christmas brunch a few years ago. It can be a great addition to a holiday breakfast or brunch or you can make it a little sweeter for a dessert.

If you're having it for breakfast, make sure you have some protein and fat to offset the carbohydrates and sugar in the cake!

This also freezes well so make a double batch and your future self will thank you for having something tasty in the freezer. You can also make this into muffins and they freeze well also!

FRESH APPLE CAKE

4 cups peeled & chopped apples 
(use a tart, firm apple like Granny Smith, Pink Lady, Cripps)
¾ cup organic cane sugar
(if you want this really sweet like dessert, use 1 ¼ cups)
2 cups gluten free flour blend or regular all purpose flour
(I use the King Arthur GF measure for measure flour)
1 ½ tsp baking soda
1 tsp salt
1 tsp cinnamon
2 eggs
⅔ cup avocado oil
1 tsp vanilla
1 ½ cup chopped pecans or walnuts
½ cup raisins (optional)

Glaze (optional)
Powdered sugar 
Milk

Pour sugar over apples and let sit for 30 minutes.

Sift dry ingredients into apple mixture.

In a separate bowl, blend eggs, oil, and vanilla together.
Pour liquid over apple mixture.

Add nuts and raisins and stir until well blended.

Pour into 9x13 dish and bake at 350 for 45 minutes or until cooked through (18-22 min for muffins).

Mix powdered sugar and milk until it is the consistency and sweetness you desire and glaze the cake.

If freezing, do not add glaze. I double wrap mine with plastic wrap and then aluminum foil prior to freezing.

If you are serving as a dessert, serve warm with a scoop of vanilla ice cream.
Nada Moo is our favorite dairy free version!