Invisible apple cake
Yield:
1 cake
A custardy way to use apples.
Ingredients
- 4 medium apples
Wet ingredients
- 3 eggs, room temperature
- 1/2 cup milk, room temperature or slightly warm
- 1 Tbsp. coconut oil, room temperature or melted
- 2 Tbsp. maple syrup
- 1 Tbsp. sorghum syrup or 1/2 Tbsp. sugar
- 1 tsp. vanilla
- 1/2 tsp. amaretto
Dry ingredients
- 3/4 cup www flour
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
Instructions
- Beat eggs until light and fluffy. Add in remaining wet ingredients and whisk until smooth.
- Sift in dry ingredients and stir to combine. Stir in apples, separating them as much as possible to coat every side in batter.
- Pour into a 8” x 4” baking dish lined with parchment paper. Bake at 350°F for 50 minutes, tenting with foil after 40 minutes, if needed.
- Let cool to room temperature. Chill in the fridge overnight to set.
Notes
For apples, use 1 1/2-2 lbs of fuji, honeycrisp, pink lady, or gala.
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