This is my current favorite apple cake. It's easy and only uses two cups of flour.
And it looks so pretty.
Wet ingredients in one bowl....
Dry in another.
I like to tweak my batter depending on the fruit and season.
I don't measure the amounts. Just sprinkle a bit of each in.
It gives the batter that special taste of "Autumn."
Mix in the eggs.
It's the perfect size and then I can remove the outer ring.
I'm sure you could put it in a 13x9 inch pan, or 2 round cake pans.
We have lots and lots of apples from apple picking.
I used 3 largish sized apples.
Peel, core, and slice, and dice.
Sprinkle the apples evenly over the batter.
I had a few dried up looking blueberries in the fridge and a few left over raspberries in the freezer from this summer.
Use what you have. Pears, nectarines, plums, and peaches are all good fruits for this cake. To cut prep time, you can just use a bag of frozen berries. (You may have to adjust baking time a bit.)
The crumb topping is optional.
It does add that something something.
A little buttah, flour, and raw sugar.
Sprinkle on top.
Pop it in the oven at 375 degrees (F) for 35-45 minutes.
Apple Coffee Cake
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
a pinch of cloves, nutmeg, allspice
3/4 cup sugar or agave/honey
1 cup milk
4 tablespoons oil
3 cups of diced fruit
1/4 cup flour
2 tablespoons butter
1 tablespoon raw or brown sugar
1. Mix wet and dry ingredients in separate bowls.
2. Combine wet and dry ingredients.
3. Pour into greased baking dish.
4. Top with fruit
5. Add topping
6. Bake at 375 degrees (F) 35-45 minutes till done.
Note: I like to use whole grain organic spelt flour, organic sugar, organic milk, and organic butter. Try slowly switching your flour over to whole grains. Also, I suggest using aluminum-free baking powder. Aim for less chemicals and pesticides in your diet!
The Lunch Lady