This apple cake is a favorite in my family. It is especially my Dads favorite, and so I usually make is it on his birthday and Father’s Day. I have had this recipe for a long time, and it is now finally time to share with you all. This apple cake is a moist cake filled with fresh apples and topped with an optional caramel sauce. I always love making it for dessert and then having leftovers for breakfast the following morning.
Ingredients
The apple cake starts with the usual cake ingredients of flour and sugar. You can use gluten free flour to keep the cake gluten free friendly. For the sugar, I used lakanto monk fruit sweetener to help reduce blood sugar spikes, but regular cane sugar works perfect as well. Then, to replace the typical butter in cake, I used unsweetened applesauce. Not only does it keep the cake moist, but it lightens it up. To bind all the ingredients together is some flax eggs. Since my Dad is vegan, this allows the cake to remain vegan friendly. My favorite part of this cake are the spices. I added plenty of cinnamon and a pinch of all spice. This brings some warmness to the cake to balance out the sweet. Last but not least are some chopped apples, and plenty of them. The apples will soften as the cake bakes to bring a little extra moisture. The texture of the apples in the cake are my favorite part! If you want a little crunch, then some walnut or pecans are optional. I add them in only if I have them available. Not everyone likes nuts so if I making this recipe for other people I tend to leave the nuts out.
Caramel Sauce
To make this cake a little more decadent, I topped it with a caramel drizzle. The caramel is the same recipe that I use in my vegan pecan pie bars. It is such an easy recipe, fool proof, Â and has the perfect texture for a caramel drizzle.
This apple cake has and will continue to be a staple in the Johnson family. We have made it for over 10 years, and there is no end in sight. It is such a good treat to make when you want something sweet, and it also makes a great gift or dessert to bring to a gathering. If you are a apple fan, have left over apples from an apple orchid, or are craving something sweet then you must make this dessert!
Preheat oven to 325 degrees and grease a bundt pan.
In a large bowl combine the flaxseed with 9 tbsp water. Let sit for 3-5 minutes till gelled.
Add in the sweetener/sugar and apple sauce and stir to combine.
Add the rest of the ingredients except for chopped apples and nuts. Then stir to combine.
Fold in the apples and optional nuts. Place in the bundt pan and cook for about an hour and a half till a knife comes out clean when inserted and cake is set.
While cake is cooling, combine the caramel ingredients in a jar and mix till smooth. Let cake cool for an hour and use a knife to go around the edges. Then flip onto a plate. Top with caramel before serving.
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