Big Love, Little Cakes
When do two people become a family?
Growing up, my grandmother made an apple cake I loved. That recipe is lost to time, but this one reminds me of those childhood treats. But she wouldn’t have used this many spices.
Ingredients
SERVINGS: Makes 1 (6-inch) round cake
- 125 grams all-purpose flour
- 90 grams sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 30 grams almond flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 80 milliliters soy milk
- 40 grams unsweetened apple sauce
- 48 grams sunflower oil
- 1½ teaspoon apple cider vinegar
- 225 grams diced apple (about 1 apple)
- 1 tablespoons demerara sugar (for topping)
Instructions
Preheat oven to 350 degrees Fahrenheit. Line a 6-inch baking pan with parchment.
Sift the flour, sugar, baking powder, baking soda, almond flour, cinnamon, ginger, nutmeg, cardamom, and salt into a mixing bowl. Whisk well to combine.
In another bowl, combine the milk, apple sauce, oil, and vinegar and whisk well. Pour the wet ingredients over the dry ingredients and stir. The batter will seem dry and thick—that’s OK. The apples exude a lot of liquid while cooking. Add the apples and gently fold them in.
Transfer the batter to the prepared cake pan and level it with the back of a spoon. Scatter the demerara sugar over the top. Bake for about 1 hour 20 minutes. Let cool in the pan for 10 minutes, before turning out on a wire rack to cool completely.
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