There are several reasons why I modified the cake the way I did. First, believe it or not, I do not like confectioner's sugar/liquid type icing. Even as a child, I would pass up cinnamon rolls and yeast cakes because I never liked the icing drizzled on them. I can't explain why. I still don't. So my version does not have icing. If you want icing, click the link above.
Second, I've started to use coconut oil more and more as a substitute for oil in my baking I've never made this cake with anything but coconut oil, and I love it.
Third, instead of the original Granny Smith apples, I prefer tart, local apples. I'm fortunate to live in New York apple country and there is an abundance of cooking apples grown here. For Thanksgiving, I make this with local Northern Spy apples. Tomorrow I will make it with Gravenstein apples I purchased earlier in the week near North East, Pennsylvania (a town, not a direction). These are apples dating back to 1797 or even earlier, and have a fascinating history.
Sorry, metric readers, you are on your own with this.
AM's Version of Tori Avey's Apple Honey Cake
3 large eggs (this past week, I was fortunate enough to use free range brown eggs from a local farm)
3/4 cup honey (local buckwheat honey, which is quite dark, and is a good fall honey)
1/2 cup white sugar
1/4 cup light brown sugar
1 1/4 cup unrefined coconut oil melted gently in microwave (this is solid at room temperature)
1 1/2 tsp vanilla
3 cups King Arthur's White Whole Wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon, freshly ground
3/4 tsp pumpkin pie spice
4 tart baking apples, peeled, cored and shredded (you will also want to use the resulting liquid)
You will bake this in a 9 inch Bundt cake pan.
Method
Preheat oven to 325 degrees F.
While oven heats, mix the wet ingredients:
In a large mixing bowl, beat the eggs until frothy.
Whisk in honey, white and brown sugar, melted coconut oil, and vanilla
Then mix the dry ingredients:
In a smaller bowl, sift together flour, baking power, baking soda, spices.
Fold in your shredded apples and liquid from the apples.
Spray your bundt pan with cooking spray, coating the inside evenly.
Now, pour your batter into the pan. You don't want to overfill (Tory warns you not to fill more than 3/4 full.) Smooth the batter on the top so that it is flat and even. You do not want any air pockets. I press down on the filling gently with a spoonula.
From last year's baking |
For me, this cake is a wonderful alternative to apple pie. And, with the apples and honey, it's perfect for a cool almost-fall day.
I'm going to try this ONE more time, but if this comment doesn't go through, I'd rather help you set up a WordPress blog and migrate the whole thing than keep messing with this wonky system. (It used to be great -I started on Blogger and loved it for years, but it just gets worse and worse and worse as time goes by.)
ReplyDeleteThank you for this recipe. It looks delicious. I'm not a huge fan of apple pie, but apple cake sounds great!
Holly, I've had some other people tell me they can't comment on my blog. You aren't alone, which doesn't decrease your frustration. There is no rhyme or reason (that I can figure out)as to who can and who can't. I only got this one comment from you and I thank you for not giving up. For a while, I wasn't able to respond to commenters, either (the reply box would vanish if I clicked on it!) I am not that happy with Blogger anymore, either, but I don't have the time or mental "bandwidth" right now to learn WordPress.
DeleteI love this recipe and thank you for reminding me of it! I'm going to bake it again this week. It's perfect for this time of year.
ReplyDeleteYour recepie looks doable will try for sure. Wishing this new bring new prospects.
ReplyDeleteCheers
MeenalSonal from AuraOfThoughts
I haven't bake for ages.
ReplyDeleteCoffee is on
Happy New Year to you and your family Alana. I don't like sugar drizzled on my cakes too. Will try this for sure once it gets colder and I begin eating sweets again.
ReplyDeleteNever been really into cooking, but this looks delicious. IllI pass it on to my sister, who likes to experiment unlike me. Thanks for sharing :)
ReplyDeleteThis recipe looks delish. Copying it out for future reference.
ReplyDeleteAlana,
ReplyDeleteMmm, this cake recipe sounds so good! I like confectioners sugar icing drizzled on certain things but when it comes to cinnamon rolls I prefer cream cheese frosting. Now, that's yummy good! I love honey but DH is allergic to it. He tried using local honey years ago to build a tolerance but his body never adapted and exhibited allergy symptoms. It's been years since he's had any and he would like to try it again someday, perhaps over a long weekend when doesn't have to worry about going to work for a few days. :)
That looks so yum. I don't bake but if I could, I would love to try this one. :)
ReplyDeleteSounds lovely. As for metric readers, Google converts units easily, so that shouldn't be a worry. (Type in "convert ____ [unit] to [unit]" and Google does the rest.)
ReplyDeleteYummy .
ReplyDelete