Blog: Long Lost Apple Cake

Blog: Long Lost Apple Cake

This cake comes with a story. About 20 years ago, my ex’s father asked me to bake this Apple Cake for him. He said his mom used to make it when he was young and he always loved it. Of course, I said yes and he gave me the recipe. I made it a few times and everyone who tried it said it was the best apple cake they ever tasted.

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Fast forward a few years to 2007. The year my ex became my ex. It was not an easy split. And afterwards the cake recipe was gone. I searched high and low for the recipe card and became convinced that he took it with him when he moved out. I mean who would have the forethought to go into the recipe box to take a recipe when they are packing?! But for the past 10 years, I’ve assumed that was the case and I’ve blamed him for not having the best Apple Cake recipe anymore. As you can imagine, I was heartbroken to think I’d never taste that delicious cake again.

Well, about 2 weeks ago, I was searching for an old cookie recipe of mine. I used to have this bad habit of writing recipes on any old scrap of paper I could find, so there are literally post it notes and old envelopes with really awesome recipes - some of which aren’t even labeled as to what they are. Obviously I was super organized with my baking records, which is what led me to start a blog. At least I can find something if it’s stored on a website.

So I’m flipping through this ancient cookbook looking for a scrap of paper with the cookie recipe on it and what do I find? The old Apple Cake recipe card! Missing for over 10 years right on my cookbook shelf. Luckily it was not in one of the books I donated when I moved. Well, I guess I owe my ex an apology for thinking he stole the recipe. ;) Anyways, now you can all share in his Grandma’s most delicious Apple Cake, which I adjusted a bit to make it gluten free and dairy free. It was just a wonderful as I remembered!

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Long Lost Apple Cake

Recipe:

  • 2 C GF 1-to-1 Flour (I use Bob’s Red Mill)

  • 3 tsp Baking Powder

  • 1/2 tsp Salt

  • 1 tsp Cinnamon

  • 1/2 C + 2 Tbsp Butter Flavored Coconut Oil

  • 2 C Sugar

  • 2 Large Eggs

  • 1 C Pecans, roughly chopped

  • 1 C Golden Raisins

  • 1 C Shredded Coconut

  • 2 C Apples, chopped into 1/4” cubes

  • 1 tsp Vanilla

  • 6 Tbsp Liquid (I used a combination of Apple Liqueur and reduced Apple Cider)

Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper and spray with non-stick spray.

In a large bowl, combine flour, baking powder, salt and cinnamon. Stir well and set aside.

In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium high speed for 2-3 minutes. Add the eggs one at a time, mixing for 60 seconds between each addition. Add the vanilla and apple cider. Scrape down bowl. Turn the mixer to the lowest setting and slowly add the flour mixture. When it is about half incorporated add in the pecans, raisins, coconut and apples. You may have to stir the remainder by hand.

The mixture will be very thick and chunky, not like normal cake batter. Turn it out into the prepared pan and spread it evenly covering the whole pan. I topped mine with coarse sugar and thinly sliced apples, which is totally optional, but makes it look pretty.

Bake in preheated oven for 50-60 minutes until toothpick inserted comes out clean. Cool completely before slicing.

Store leftovers in airtight container in refrigerator. It’s great served warm or cold!

Note: To get reduced apple cider, measure out about 1 C fresh apple cider into a saucepan. Cook over medium heat until simmering. Stir occasionally. Simmer for 20-25 minutes until reduced to 1/4-1/2 C in volume. Cool in refrigerator before using in the cake.

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