A traditional family recipe with a twist of yummy!
Preheat the oven to 180°C. Grease a 20cm x 20cm (or 8x8 inch) square baking pan and place aside.
In a large bowl, add dry ingredients (flour, sugar, and baking powder) and whisk to blend.
In a smaller bowl, add the wet ingredients (oil, eggs, and vanilla) and mix well.
Add the wet ingredients into the dry ingredients and thoroughly mix.
Pour the batter into the baking pan and spread it out evenly.
Peel, core, and thinly slice the apples. Add to a mixing bowl.
Add cinnamon and coconut sugar to the apples and toss to coat them well.
Add the apple slices on top of the batter (usually lengthwise but any pattern is fine) and press gently into the cake batter,
Bake for 40 minutes or until a skewer passed into the cake comes out dry.
Allow the cake to cool. Slice into 9 pieces and serve. Eat by itself or you can top it with some ice cream or whipped cream.
The cake will keep for 4 days in an airtight container or up to 4 months in the freezer.
Ingredients
Directions
Preheat the oven to 180°C. Grease a 20cm x 20cm (or 8x8 inch) square baking pan and place aside.
In a large bowl, add dry ingredients (flour, sugar, and baking powder) and whisk to blend.
In a smaller bowl, add the wet ingredients (oil, eggs, and vanilla) and mix well.
Add the wet ingredients into the dry ingredients and thoroughly mix.
Pour the batter into the baking pan and spread it out evenly.
Peel, core, and thinly slice the apples. Add to a mixing bowl.
Add cinnamon and coconut sugar to the apples and toss to coat them well.
Add the apple slices on top of the batter (usually lengthwise but any pattern is fine) and press gently into the cake batter,
Bake for 40 minutes or until a skewer passed into the cake comes out dry.
Allow the cake to cool. Slice into 9 pieces and serve. Eat by itself or you can top it with some ice cream or whipped cream.
The cake will keep for 4 days in an airtight container or up to 4 months in the freezer.
