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I often question if I am a cook or a baker. I love to do both but if I enrolled in culinary school, I would choose cooking courses over baking. However, after baking this fresh apple cake + glaze, I now question myself all over again.
I do my best to feed my family healthy and organic meals. But geeze, we all posses such a sweet tooth, making it incredibly difficult to avoid those sugary treats. So what do I do? I make a best effort attempt to healthify my baking. Although, at times I do use processed sugar, I always aim to use fresh fruit and at all times, organic.
Besides being beyond delicious, what I like most about this fresh apple cake + glaze is that I used spelt flour instead of all-purpose flour, and replaced processed sugar with raw. Spelt, an ancient cereal grain is a distant cousin to wheat. It has a nutty, slightly sweet flavor. Compared to wheat flour, spelt flour is richer in many nutrients, such as protein and minerals. Spelt flour has high water solubility, making it possibly easier to digest for those with wheat intolerance. Unlike whole-wheat flour, spelt flour can be substituted cup-for-cup for all-purpose flour.
I did end up using 2 cups of spelt flour and 1 cup of all-purpose unbleached flour, because I questioned the flavor and the texture that the spelt flour would end up giving the cake. However I was wrong – this fresh apple cake and glaze ended up being so darn moist, and I loved, loved, loved the nutty flavor from the spelt flour so much, that I highly suggest using it instead of regular flour. Seriously, I could not stop myself from devouring the whole cake. It has surpassed any other cake that I have made thus far – and that is coming from the mouths of my hubby and daughters.
Oh yeah, I used a jubilee bunt cake pan for this fresh apple cake + glaze. Not only did the cake come out looking gorgeous, but the deep grooves captured so much of the scrumptious glaze.
I’m so excited to announce that next week I will to cooking (not baking) a recipe from Katie Lee’s newly released cookbook, Endless Summer Cookbook. Not only will I be featuring one of her recipes, but I will also be offering a giveaway of this cookbook. There will be 2 winners instead of 1! Be sure to subscribe to this blog, or follow me on facebook, bloglovin, or instagram, to be notified of this giveaway.
Leave a comment letting me know if you are a cook or baker?
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fresh apple cake + glaze
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Total Time: 1 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Organic
Description
For best result, use a jubilee bundt pan
Ingredients
- Cake:
- 1 ¼ cups canola oil or melted coconut oil
- 2 cups organic raw sugar
- 3 eggs, at room temperature
- 2 teaspoons organic vanilla extract
- 2 cups organic spelt flour
- 1-cup all-purposed unbleached flour
- 1-teaspoon baking soda
- 1-teaspoon kosher salt
- 1-teaspoon ground cinnamon
- 4 cups peeled and diced assorted apples (approximately 4 to 5 apples, I used a combination of red and green apples)
- Glaze:
- ¾ cup organic raw sugar
- ½ cup organic evaporated milk
- 8 tablespoons (1 stick) organic salted butter
Instructions
- Preheat oven to 325 degrees F. Prepare your Bundt pan – either grease and lightly flour or use baking spray.
- Using an electric mixer, in a large bowl, mix the oil and sugar until creamy in texture. Add the eggs and vanilla and mix.
- In a medium bowl, sift the flour, baking soda, salt, and cinnamon. Add to the wet mixture and using a wooden, mix until well incorporated. Do not over mix. The batter will be thick. Add the chopped apples and mix again.
- Pour the batter into the Bundt pan and bake until a toothpick inserted in the center of the cake come out clean, about 1 hour 10 minutes.
- Towards the end of baking the cake, make the glaze. In a small saucepan, combine the raw sugar, evaporated milk, and butter over medium heat. Cook, stiffing, for approximately 3 to 5 minutes, until mixture has melted. Keep warm.
- When the cake has finished baking, leave it in the pan and using a wooden skewer or toothpick, poke holes all over the cake. Pour three-quarters of the glaze on top of the cake while it is still in the pan and hot. The holes will soak up the glaze. Allow the cake to rest for 30 minutes.
- Invert the cake onto a cake plate and pour the remaining glaze on top. (If needed, heat the glaze slightly over low heat).
Notes
The equipment section above contains affiliate links to products I use and love!
Annette says
I’m more of a cook, simply because I have to eat. And if I bake, I end up eating just sweets.
Andrea says
More cook than baker. I do like to bake but the successful rate is a little off 🙂
I love the cake and I like that it is dairy free, just the glaze has dairy so I can make it and offer it apart.
★★★★★