The World's Best Apple Cake
So it’s that time of year, Rosh Hashanah, and you’re invited over to your great aunts house. You have energy to make about absolutely nothing but want to show up like you’re Betty Crocker. In walks this Apple Cake. Prepare to be amazed or so bloated that you’re ready for your next lymphatic drainage appt. 911 do you take AMEX? You know were always in search of the best and here it is.
Love,
The Spark
Serves 12 to 16
3/4 cup chopped dates
3/4 cup apple juice (or brandy if that’s your style)
2 cups of Cup for Cup GF flour
2 cups white sugar (or coconut sugar)
2 teaspoons baking soda
1 teaspoon ground cinnamon, nutmeg or pumpkin spice and vanilla powder
3/4 teaspoons salt
4 cups slightly tart apples: peeled, cored and roughly chopped
1/2 cup melted vegan butter
2 eggs, lightly beaten (or flax egg)
Honey for topping
Icing sugar for decoration
About one hour before starting to bake, place the dates in a small bowl and cover with the apple juice.
Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2)
Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg, vanilla and salt.
Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well.
Spread in the prepared pan, drizzle with honey, place on a rack in center of the oven and bake for 1 hour 15 minutes. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch.
Remove from oven, let cool a bit. This is delicious hot, warm or cold. Sprinkle with icing sugar.
