Paleo Apple Cake Recipe
Paleo Apple Cake Recipe – Apples: the quintessential fall fruit. Whether you have a bucket of which from the area orchard or simply a bag full from the area food market, fall is time to research apples. Their sweet, crispy flesh pairs well with nuts of all and this recipe uses that combination so as to make the most delectable Paleo apple cake.
When I was little, my grandparents had an apple tree in their backyard – just one. But just one medium sized apple tree provided more apples than they might ever imagine eating! My grandmother wasn’t a very good cook so those apples would’ve gone to waste if it was not for your neighbor lady.
She would stop by with a large basket once or twice an autumn and gather each of the ripe apples. In one day later, getting some sort of baked apple something or other would visible on my grandparents’back porch. Pies, cakes, crumbles…you name it.
Paleo Apple Cake Recipe
My personal favorite was always the apple cake. A moist, cakey, appley delight. This recipe for a Paleo apple cake brings me right to fall at grandma’s house. I not really know that this neighbor lady made her apple cake, but I’m guessing it was not Paleo, since that wasn’t really some thing in 1982. However, you could’ve fooled me with this recipe – nothing is lost in translation.
Ground walnuts and arrowroot flour replacement the content most likely a wheat-flour based dough in the neighbor’s cake. Arrowroot is a staple of the native Caribbean diet, going way, way in history to before Europeans arrived. Now, it’s used as a thickener because commemorate liquids into a sort of pudding consistency. But one great sign of arrowroot for plenty of people is that it’s gluten free, unlike wheat flour.
Walking out to as younger my grandfather would put a massive scoop of vanilla soft ice cream on whatever tasty baked apple item the neighbor left. To tell the truth, my grandfather probably would’ve put a large scoop of vanilla soft ice cream on anything my grandma allow him to! But I skip the soft ice cream currently because this cake is sweet enough on it’s own.
That being said, a friend who eats Paleo most (but not all) times says she loves this apple cake with just a little fresh whole cream drizzled on top. Not necessarily a bad idea. But like I said – I do believe it’s great just on its own. Paleo Apple Cake
The fresh apple flavor really comes through in the cake because there are no longer a lot of other pursuits to penetrate its way. The honey helps bring that lovely apple essence to the foreground.
Now you must for my secret: I sex this apple cake on a Sunday in the fall – hopefully after progressing to go apple picking in the orchard – celebrate the home smell warm and cozy even though it cooks – and then Sunday evening I have a big slice with a cupful of tea. Oahu is the perfect end to the weekend. And after that, for one more few days, I often obtain it for breakfast. Yes, quite simply “cake,” but it really has apples, in order that counts as breakfast, right? A minimum of then, I have a yummy, Paleo solution to start manufactured in the event the nights increasingly becoming longer plus the air gets a chill in it.
I didn’t know site neighbor lady who baked apple treats with my grandparents’apples, but I do believe she may cause my fascination with things apple. And whenever I make this cake, I do believe of her. paleo apple cinnamon cake recipe
Paleo Apple Cake
Prep Time: 10 min
Cook Time:50 min
- 1 cup ground walnuts
- 1 tbsp arrowroot flour
- ¾ teaspoon baking powder
- Pinch of salt
- 4 large apples, peeled, cored and sliced
- 2 large eggs
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- ½ tsp lemon zest
- 4 tablespoons liquid coconut oil
- 1 tbsp almond slices (optional)
Directions / Instructions :
- Preheat oven to 350 F. Grease an 8 inch springform pan and line with parchment paper and set aside.
- In a small bowl combine the ground walnuts, arrowroot flour, salt and baking powder.
- Set aside.
- In a large bowl beat eggs with honey.
- Add the coconut oil, vanilla extract and lemon zest and mix to combine.
- Gradually add walnut mixture, mixing gently after each addition.
- Using spatula, gently fold in the apples.
- Transfer batter into prepared pan and using spatula, spread batter evenly, gently pressing on apples to create smooth surface.
- Sprinkle with almond slices if using.
- Bake in the middle of the oven for 50-60 minutes or until golden and a knife inserted deep into the center comes out clean.
- Remove from the oven and cool completely before serving.
Notes : The cake will keep for about 2 days at room temperature, but it’s best not to cover it – it’s too moist.
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