Baking & Dessert

By Marla Meridith | October 6, 2011

In Southern California we don’t get much in the line of Fall weather, but that makes us crave it even more! What defines this wonderful season more than apples, cinnamon, and maple syrup? Pumpkin too, but we’ll get to that on another post…..

Beware: your house will smell amazing if you bake up this pie. A bonus in so many ways; you get to eat a healthy cake and breath in the bliss. Enjoy!

Photos: Marla Meridith

Marla Meridith is the creator, photographer, stylist, and go-to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, and high energy life. She is obsessed with her family, food, travel, apples, cinnamon, and coffee. Look for her on TwitterFacebook, Pinterest and StumbleUpon too.

For the Apples
  • 2 1/2 cups diced Apples, keep skin on
  • 2 teaspoons unrefined Coconut Oil
  • pinch of fine Sea Salt
  • pinch of ground Cinnamon
  • 2 tbsp Water
  • 1/4 cup pure Maple Syrup
For the Cake
  • 1 cup Whole Wheat Pastry Flour
  • 1/2 cup Spelt Flour
  • 1/2 cup Almond Meal
  • 1/4 teaspoon of fine Sea Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Stevia Powder(or sweeten to taste)
  • 1 teaspoon pure Vanilla Extract
  • 1 large Egg, whisked
  • 1 cup fat free Milk
  • Cooking Spray

Directions

To Make Apples:

1. Heat coconut oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon. Stir occasionally and cook for about 8 minutes until apples are soft and fragrant.

2. Remove from heat, stir in maple syrup and let apples cool in a separate bowl.

To Make Cake:

1. Pre heat oven to 350F with the rack in the middle. Prepare a 8x2 inch round pan with parchment paper.

2. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form the cake batter.

3. Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for about 25 minutes or until a toothpick comes out clean. Let cake cool for a few minutes.

4. To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.

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