Apple Cake Recipe

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Apple Cake


This has been a favorite cake of ours for many years.  It was originally the recipe of a good friend of mine and over the years I converted it to be a bit healthier.  Hope you enjoy it too!


 


 


 


2 cups cane juice crystals


1 c coconut oil


½ c olive oil


3 eggs


2t vanilla


1 t lemon juice


3 c whole wheat pastry flour


1 t salt


1 t soda


1 t cinnamon


3 c apples, peeled & chopped


1 c chopped nuts


 


Heat oven to 350.  Blend cane juice crystals, coconut oil and olive oil in a mixer until creamy looking. Add eggs, vanilla and lemon juice.  Add flour, salt, soda, cinnamon and mix well.  Fold in the apples and nuts.  Bake in a 9x13 pan for 1 hour or until cake is done. 


 


Frosting/Topping:


1 c Sucanat


¼ c cream or evaporated milk


8 T butter


2 t vanilla


 


 


In a saucepan combine all the above ingredients.  Bring to a boil, stirring constantly.  Boil for 2 to3 minutes.  Cool while cake bakes.  Pour over hot cake.

Comments

  1. AnonymousOctober 30, 2006 at 1:43 PM

    Crystal, where would I find coconut oil fit for consumption? Any name brands that you like?

    ReplyDelete
  2. quiverfullOctober 30, 2006 at 10:36 PM

    Yes.. I buy mine from Azure Standard http://www.azurestandard.com/


    The brand I buy is Wilderness Family Naturals


    http://www.azurestandard.com/products/index.php?search=1&txtKeyWords=wilderness+family


    Hope that helps.. Crystal :)

    ReplyDelete
  3. lerdman4October 31, 2006 at 1:38 AM

    can you substitute anything for these? I never heard of them.. Thanks


    Lisa

    ReplyDelete
  4. quiverfullOctober 31, 2006 at 1:47 AM

    Well... nothing that would be healthier!! :) I try and focus on eating healthy and that is where my recipes come from..


    You can read about organic sugars here: http://www.thefamilyhomestead.com/organicsugar.htm


    And Coconut Oil here: http://www.westonaprice.org/knowyourfats/coconut_oil.html


    I know you can sub white sugar for the cane juice.. the coconut oil.. I would sub all olive oil (you can try the "light" version of olive oil .. the flavor is not as strong.. if you don't that strong flavor may be a bit much for the cake..

    ReplyDelete

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All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

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