Rustic Apple Cake

I’ve been nostalgic lately for recipes that are from my Mom and Zias. This is one that never had a formal recipe, it was always made by feel and with lots of love. I have recreated it, with my own spin on it to include more protein (sour dough starter or yogurt, added ground almonds and oat flour), and it tastes just like I remember it! It makes me smile to think of the memories that this cake evokes!

It’s great any time of day – a slice for breakfast, as a mid-morning or afternoon pick-me-up, a slice for dessert, warmed, with some sweetened yogurt, coconut or whipping cream dolloped on top.

Apples are a rich source of antioxidants, are low in fat and sodium and are a good source of VitC and fiber. The fiber comes from pectin in the apple that aids in digestion. Recent research has shown that components in apples supports and enhances the production of new brain cells, which in turn supports learning, memory and works against cognitive decline.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Rustic Apple Cake goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Cook Time: 50 minutes / Servings: 8-12 depending on how big you cut slices

Ingredients

2 Eggs
2/3 Cup Coconut Sugar
1/3 Cup Maple Syrup
½ Cup Avocado Oil – alternate: another neutral oil such as Olive or Grape Seed
½ Cup Sour Dough Starter – alternate: yogurt or milk of your choice
3 Apples, Peeled then Sliced or Chopped – I used Royal Gala and did a combo of sliced and chopped pieces. I’ve also made this with 2 apples and a pear – also very good!
1 Cup All-Purpose Unbleached White Flour
½ Cup Oat Flour
½ Cup Almond Flour
2 Tablespoons Ground Cinnamon
1½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ Cup + 2 Tablespoons Sliced Almonds - alternate: another chopped nut of your choice
2 Tablespoons Demerara Sugar – to sprinkle on top - optional

How It’s Made

Preheat your oven to 350°F.
Line a 9” spring form pan with parchment paper.
In a large bowl, mix with a whisk, or a fork as I like to use, the eggs, coconut sugar, maple syrup, oil and either sour dough starter or yogurt or milk.
Fold in the apples.
Add the all-purpose flour, the almond and oat flours, the cinnamon, baking powder and baking soda and stir until you have a thickish batter. If it’s too thick, add a ¼ cup more starter, yogurt or milk.
Gently stir in the sliced almonds, or nuts of your choice.
Spread evenly into your prepared spring form pan.
Distribute additional sliced almonds on top.
Sprinkle the demerara sugar on top, if using.
Bake for 50 minutes. Test for doneness by poking a sharp knife into the middle area of the cake. It should come out clean or with a few crumbs. If there is still wet batter, bake longer and check in 5-minute increments until your cake is done.
Remove from the oven and let it sit to cool for a minimum of 20 minutes before cutting and serving.
Store covered on your counter for 2 days, then move it into your fridge to keep for up to a week.
Serve a slice warm after cooled from baking or warmed up next day in the microwave for 30 seconds, at room temp or cold from the fridge – it’s delicious any temperature you eat it!
As a dessert, served with a splash of coconut cream or dairy whipping cream on top or served with some n’ice cream is delicious and makes it fancy to serve!