Apple Cake

Last year we made apple molasses, apple sauce, apple pie, dehydrated apples, everything apple. This year the trend continues with apple cake. I found the recipe in The San Francisco Ferry Plaza Farmer's Market Cookbook, and it's as easy as making muffins. Dump, dump, stir, bake. The dough tasted a little bitter from the baking soda and I had serious doubts, but it was wonderful the next morning for breakfast. It was not too sweet, and everyone was relieved not to have to eat eggs or oatmeal again. Try it and you'll see. 

​We "iced" the cake with a mixture of butter and honey.

Ingredients:
1 Tablespoon unsalted butter or spray for the pan
1-1/2 cups coconut oil, warmed to be soft if necessary
1-1/2 to 2 cups brown sugar
4 eggs
2 cups flour (I used a gluten-free mix)
1 Tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 cups of grated unpeeled Granny Smith apples
1 Tablespoon vanilla extract

Directions:
Spray or grease two 9 inch cake pans and preheat the oven to 325. 

​Mix the coconut oil, sugar, and eggs in one bowl. Mix the flour and the other dry ingredients in another bowl and then add them to the wet ingredients. Stir until combined, and then add the grated apple and vanilla. Pour half the batter into each cake pan and bake for 35-40 minutes. Test it with a toothpick in the center when you think it's done. 

After you take the cakes out, let them sit in the pans for about ten minutes before unfolding them and letting them cool. We "iced" our cakes with a mixture of butter and honey. 

Painstakingly decorated and photographed by my nine year old son.