Honeycrisp Apple Cake


For the crumble

3/4 cup flour

1/4 cup old fashioned oatmeal

6 Tbsp unsalted cold butter, cut in small pieces

1/2 cup coconut sugar

1/2 cup pecans, finely chopped

For the cake

3 large Honeycrisp apples, peeled and sliced thin.

1 lemon, juiced

1/2 cup unsalted butter at room temperature

1/2 cup or coconut sugar

2 large eggs

3 Tbsp milk

1 1/4 cups flour

1 tsp baking powder

1 tsp cardamom

1/8 tsp salt

confectioner's sugar for dusting the cake top.

For the crumble

Preheat oven to 350 and grease a 9 inch round spring form pan.

Put the crumble ingredients in a bowl and blend to an even crumbly texture.

Make sure to break down any large clumps of butter. Refrigerate.

For the cake

Toss apple slices with some lemon juice to prevent browning.

Cream butter and sugar until light and fluffy, then beat in eggs, one at a time.

Whisk flour, baking powder, cardamom and salt, then fold in dry ingredients into the butter/sugar mixture, along with the milk.

Spoon batter in to the pan and smooth out, then top with sliced apples, and then the crumble topping.

Bake 50 minutes, until top is lightly browned and a toothpick comes out clean.

Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.
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