Yummiest Apple Cake
Barb: All who have tried this cake have asked for the recipe. I have found that the cake, though very moist, tends to fall apart when cut. Here’s my solution: after the cake has totally cooled, wrap it up and freeze it. Cut portions while still frozen and allow to thaw on serving plates. Return remainder of cake to the freezer. Out of sight, out of mind – if it’s in the freezer we’re less likely to eat more than our share.
1 ¾ cup coconut palm sugar
*2 cups oat flour
1 ½ teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
¾ cup olive oil
2 teaspoons vanilla
4 cups peeled, sliced Granny Smith apples (prepare batter first and allow it to rest while you slice and peel apples)
1 cup coarsely chopped pecans
Preheat oven to 350˙. Grease a 13x9x2 baking pan. In a large bowl, whisk together the sugar, oat flour, baking soda, cinnamon and salt. In a separate bowl, combine eggs, oil and vanilla. Add the egg mixture to the dry ingredients and stir just until blended. Stir in apples. Batter will be very thick.
Spread batter into prepared pan. Evenly sprinkle pecans on top. Bake 30 minutes or until cake springs back when center is dry and springs back when touched.
*Instead of purchasing oat flour, make your own by pulsing old-fashioned oats in food processor or blender for 2 minutes. You'll need to start with 2 1/4 whole oats so that they grind down to 2 cups.