Thursday, September 17, 2015

Happy Autumn Cake

I named the cake "happy" due to the wholesome ingredients-hemp seed, fresh picked apples and almond butter that went into it.  As usual, I adjust the ingredients so that each serving has 2 teaspoons or less of added sugar and 1 or 2 servings of healthy fats.  Half the flour is whole grain. Here is my creation:

Apple Almond Butter Cake

(Serves 10)

In mixing bowl, beat eggs and sugar.
2 eggs
1/4 cup sugar

In a separate bowl, mix hemp meal, flours, baking powder, baking soda and spices.
1/4 cup hemp seed meal
3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamon
1/4 teaspoon baking soda

Blend olive oil, zest, molasses and applesauce in a measuring cup.
2 teaspoon lemon zest
2 tablespoon olive oil
1 tablespoon molasses
1/3 cup unsweetened applesauce

Alternately add dry, then liquid ingredients to the egg-sugar mix.  Stir only until blended.
Pour batter into an 8-inch springform pan greased with a vegetable oil spray.
Top with sauteed apple-almond mix.  (See below)

In a saucepan, melt buttery spread.  Stir in sugar.  Add apples and almond butter.  Stir well.  Saute for 10 minutes.  Stir in vanilla. 
2 tablespoon Earth Balance Buttery Spread
2 tablespoon brown sugar
1/4 cup almond butter (all almonds, with no added salt or sugar)
4 apples, peeled and diced (3 cups total cut fruit)
1 teaspoon pure vanilla
Evenly pour over batter.

Bake at 325 F. for 45 minutes.
Cool in pan 20 minutes.
Cut in 10 servings when ready to serve.

Did you know West Virginia is the 9th largest apple producing state? Find the fresh picked apples now at your local farms and markets. These are only .75/pound at WVU Farms. . . crispy, delicious and without a blemish!




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