Apple Cake

I’ve made the cake before for holiday dinners.

I use roughly this same recipe to make Apple, Carrot, or Zucchini Cake. It tastes like Fall. And so moist. Yum!!!

This specific recipe is the reason I was gifted a Kitchen Aid Food Processor the birthday that fell just a few days after the initial baking of this cake for a Thanksgiving dinner a few years back. Trust me that you don’t want to have to hand shred apples if it can be avoided!

TIPS: If you’ve got a stand mixer, use it for this recipe. The batter gets pretty heavy even before adding the apples!

Apple Cake Recipe

Ingredients

• 4 cups Honeycrisp apples (about 4 apples), shredded
• 2 cups all-purpose flour + a very small amount to flour baking dish
• 2 cups granulated sugar
• 2 eggs
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp pink Himalayan salt
• 1/2 cup unrefined virgin coconut oil (cold pressed), melted

Directions

1. Preheat oven to 350° F.
2. Grease and lightly flour a 9″ x 13″ glass baking dish.
3. In a large bowl, whisk together the 2 cups sugar with the 2 eggs.
4. Add the 1/2 cup melted coconut oil and continue whisking, until well blended.
5. Slowly add in 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp nutmeg, and 1 tsp salt, mixing until well combined.
6. Fold in the shredded apples.
7. Pour batter evenly into baking dish.
8. Bake for 40 mins, until a toothpick inserted in center comes out moist but clean.
9. Allow to cool for about 5 mins before cutting.

Nutrition Facts
Servings: 18
Amount per serving
Calories	213
% Daily Value*
Total Fat 6.9g	9%
Saturated Fat 5.5g	28%
Cholesterol 18mg	6%
Sodium 147mg	6%
Total Carbohydrate 38g	14%
Dietary Fiber 1.6g	6%
Total Sugars 26.1g
Protein 2.1g
Vitamin D 2mcg	9%
Calcium 12mg	1%
Iron 1mg	5%
Potassium 23mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.