I wanted to make something sweet for breakfast on Christmas morning and I came across this recipe on Pinterest. I was a little nervous after mixing all of the ingredients together that the batter was too thick, but the cake turned out so moist and sweet with a hint of spice. I didn’t put the glaze on it as the cake was so good on its own. You will love this one! As you can see from the picture, we couldn’t wait to taste it.
Ingredients for Apple Butter Cake:
- 1/2 cup (66 grams) coconut flour
- 3/4 cup (75 grams) almond flour
- 1 1/4 teaspoons baking soda
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 4 eggs
- 7 tablespoons (98 grams) coconut oil*, melted
- 1/2 cup maple syrup
- 1/2 cup apple butter
- 2 teaspoons vanilla
- 1 cup (117 grams) cored and peeled apples, chopped into 1/4 chunks
Ingredients for Maple Cinnamon Glaze:
- 1/2 cup almonds
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 1/2 tablespoons coconut oil*, melted
- 1 tablespoon vanilla extract
- Pinch of salt
* I only have access to refined coconut oil. If you use unrefined, this might have a slight coconut flavor but I doubt it. I’m pretty sure all those spices will cover it up!
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare a 6-cup Bundt pan by greasing it with coconut oil or butter very well.
- In a large bowl, mix together the dry ingredients (coconut flour through salt). If your coconut flour is lumpy, sift it into the dry ingredients.
- In a medium bowl, mix together the wet ingredients (eggs through vanilla). Add the dry mix to the wet mix and stir just until combined. Stir in the apples.
- Pour the batter into the pan and bake the cake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let the pan cool for 10 minutes in the pan, and then turn out onto a wire rack to cool.
- To make the glaze, roast the almonds (still at 350 degrees) for 10 minutes or until they smell toasty. Let the almonds cool for 5 minutes (and no longer!) and then process in a food processor until almond butter forms.
- Add the maple syrup, cinnamon, melted coconut oil, vanilla and salt . Process until it’s all well combined. Let it cool completely at room temperature before glazing the cake. If it’s very runny, stick the glaze in the refrigerator for a few minutes so that it firms up a little. If it’s too runny, the glaze will just fall off the cake.
- Once the cake is completely cool, arrange the cooking rack over a large plate or another clean surface (some glaze will drip off the cake). Pour the glaze on top of the cake. Remove the cake to a serving plate.
- Cover the cake and store it in the refrigerator for up to 5 days.