Mama JJ, don’t keel over dead. I modified your beloved Apple Rum Cake recipe, though I’m sure you expected it. I skipped the rum, upped the vanilla, took out a tablespoon of butter, and, horror of horrors, used a bunch of whole wheat flour (and sprouted flour at that). Sorry, I just couldn’t resist. Can you forgive me? But it was delicious! We loved it. A warm vanilla undertone with lots of apple flavor running throughout and a lightly sweet crunchy top. And the cake is delicate while being quite substantial at the same time. Is that even possible?
Apple-y Apple Cake
Adapted from Mama JJ’s Apple Rum Cake
2/3 cup sugar
1 t vanilla
1/2 cup sprouted whole wheat pastry flour
1/4 cup all-purpose flour
3/4 t baking powder
1/4 t salt
7 T unsalted butter, melted and cooled to room temp
4 apples, peeled and chopped (about 4 cups)
1 T raw sugar
Mix together the flours, baking powder and salt. Set aside.
Beat the eggs until frothy (2 minutes). Beat in the sugar and vanilla until combined. Add the dry ingredients alternately with the butter. Stir in the apples. Pour into a well-greased (or parchment lined) 9-inch spring form pan. Smooth out the top with a spatula. Sprinkle with the raw sugar. Bake at 350 for about 50 minutes, or until a toothpick inserted near the center comes out clean. Cool a few minutes before removing the sides of the pan. Serve warm or room temp.