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by Crystal Baldwin
This is one of my Mom's old family recipes and she use to make it every fall as soon as the apples came into season and every Thanksgiving.
The whole house smelled like apples and spices...such a great memory. I thought I would share this with you as it is like a hug from back home whenever I smell this cake baking in my oven...from my house to yours I am sending Thanksgiving wishes and love with this recipe.
I loved helping my Mom chop the walnuts, peel apples and mix it all together. I think she made me chop walnuts to keep me busy because now I know the easy way to "chop nuts" is to just put them in a baggie and smash them with a cup or the rolling pin! It was a good call because I was a child that you needed to keep busy.
Looking back I so appreciate the time we spent together in the kitchen talking, laughing, tasting toasted walnuts, crisp apples and cake batter... it was priceless.
I loved eating this cake hot out of the oven but of course Mom made me wait until it cooled so she could cut it without it falling apart...as an adult, I highly suggest you wait, as a kid it felt like an eternity!
With the warm soft apples, toasted walnuts, cinnamon, nutmeg and vanilla...it is Thanksgiving in a warm, moist, delicious, nutty bite! You can create a glaze for it or leave it as it is with all of its apple flavor.
This is such an easy recipe as you simply mix up the apples and wet stuff, sift the flour and spices, mix it all together, put it in the bundt pan and wait!
Start this recipe a little early to get those juices to come out of the apples. First, you will peel, core and slice the apples.
Slice the apples fairly thin and then cut them in half again. Squeeze a little lemon over the apples and mix to keep the apples from discoloring.
Then add the sugar with the sliced apples and stir them up well, coating all sides with sugar. Cover the apples and let them sit for 30 minutes to 1 hour.
The sugar will extract the juice from the apples. Continue to check on the apples and give them a stir periodically.
This step is important as it creates liquid that will make the cake very moist. So be sure to wait until liquid is forming in the bottom. Also, because you sliced the apples rather than chop them it will help the cake bake faster and the moisture comes out a little easier.
While that is happening you can measure out your dried ingredients and sift them together. Don't skip this step as this is a very dense cake and sifting the flour and spices together will help to remove lumps, ensure that the dry ingredients are distributed evenly (no one likes a bite of baking soda) and most importantly it aerates the flour and dry ingredients to you end up with a lighter cake.
You will sift the flour, spices and baking soda, salt together. I find it best to put the flour and soda and spices in a bowl and mix them well with a spoon several times to help blend them together. Then put them into the sifter.
Toasting the walnuts is a important step. Not everyone does this but my Mom insisted that it released the oils in the walnuts and gave the cake a deeper, nuttier flavor while softening the bitterness in the walnuts... I agree with her.
This is easy to do, just place your whole nuts in a dry frying pan and toss them around over medium heat. Be sure not to walk away as they can burn really easily. Do this for just a few minutes until you see them browning and then remove from heat and transfer to a plate to cool.
Be sure to remove them from the pan as they can continue to cook if you leave them in the frying pan and probably get a burned taste. Once they are fully cooled you can "chop them" or use my fast method.
Once your apples are juicy and ready and the flour & spices have been sifted, it's time to pull them together. You will beat the eggs until they are light yellow and and whipped well, add the oil and vanilla and whip until well blended. Stir in the walnuts.
Add the apples and sugar to the egg mixture and stir well until coated. Lastly, add the sifted flour and spices in small batches and mix until all are well blended. The batter will be very thick.
Heat the oven to 350º and grease & flour the bundt or cheesecake pan. Place the cake batter in the pan and smooth over the top as much as possible.
Bake for 1 hour, the cake will be done when a knife inserted comes out clean. Be aware that there are a lot of apples so make sure you are checking in the cake, not through the apples...check in several spots.
Let it cool slightly and then remove from the pan to cool the rest of the way. You can serve it plain or make a powdered sugar glaze (just add a little water with powdered sugar or for a sugar-free option, powdered monkfruit & allulose blend (I like the Besti Brand). Drizzle over cake or use powdered sugar and dust the cake.
Slice and serve this delicious cake just a little warm for the full flavor to be experienced.
Ingredients:
Directions:
For a lower carb, Sugar-free option you can replace the sugar with Golden Monkfruit & Erythritol granulated blend (by Lakanto) or a granulated sugar substitute of your choice. I wouldn't use a powdered version here. You may need to add just a little water to thin the batter a bit more. It shouldn't be super dry.
It will be a bit more crumbly and dense but the taste will be great! You can play around with the ingredients to include sugar substitutes and flours that you are use to. If you want to make it gluten free - just use a all-purpose gluten free flour. As long as your total flour amount is 3 cups it should be fine.
For the Flour use:
3 Cups total of a keto all-purpose flour or a mixture of…
½ Cup Coconut Flour
½ Cup Blanched, sifted Almond Flour
2 Cup Low Carb flour of choice (something light like a keto low carb all-purpose flour)
Print the Recipe HERE
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I just harvested the last basket of zucchini squash from the garden with some fresh parsley and decided to make one of my favorite quick and easy recipes - Zucchini Patties!
These are so easy to make and they are perfect for a quick dinner or they are great for breakfast as well.
Rosehips are the fruit of the rose flower. Most people are familiar with and understand how touse rose petals but are not so familiar with rosehips.
If a rose is left on the plant and not picked, it is fertilized by pollinators and the petals will fall away. The base of the flower then swells and develops its "fruit" which will look like a pod.
It is usually a soft peach color or can be pink during the hot months but once the frost hits the fruit it becomes a beautiful crimson color. This is when the "hip" is ready to be eaten.
If you need to beat the heat these popsicles are the perfect solution!
Cold, refreshing, loaded with healthy fruit, low sugar and super easy to make dairy free if you prefer with this recipe. Of course you can use the milk of your choice.
In this simple recipe you are going to:
