After a trip to the apple orchard with my friend, Patricia, she suggested I use some of the apples to make this cake. I always take Patricia's advice when it comes to food! This wholesome cake is moist and just right for Fall.
2 tablespoons unsalted butter
¾ cup pure maple syrup, divided (or less - I only used 1/2 cup total)
2 cups apples, peeled and sliced into ¼ inch slices
¾ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup canola oil
1 teaspoon vanilla extract
¾ cup pumpkin puree
2 tablespoons confectioner's sugar (optional)
Preheat oven to 350 degrees. Place foil over the base of a 9 inch springform pan and then place sides on pan (I used an 8-inch cake pan). Grease well.
In a non-stick skillet, melt the butter and ¼ cup maple syrup over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
Place apples on bottom of springform pan.
Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, remaining ½ cup maple syrup, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean. Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of pan. Remove side of springform pan. Invert cake onto a serving platter. Remove base and foil from cake. Allow to cool completely and then dust with powdered sugar.
I am the wife of an amazing man, mother of three precious children, and enjoy filling our home with good food for all to enjoy! I love trying new recipes and am especially excited when I find something packed with whole foods that everyone loves. I try to be aware of the nutritional value of what we eat, but won't shy away from a good dessert every now and then. I hope you enjoy this site and find a few new things to try out for yourself. Leave a comment and let me know what you think!