French Apple Cake (whole grain, dairy-free options

• Produce

  • 2 Lemon, Zest of

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 2/3 cup Raw or granulated sugar
  • 1/8 tsp Salt
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1/2 cup Whole wheat flour or all purpose flour, white

• Dairy

  • 2 3 tablespoons (42 grams melted coconut oil or unsalted butter
  • 1/3 cup Milk

• Other

  • 2 pounds (907 grams or about 5 medium baking apples – cored, peeled, and sliced to slightly less than 1/4"

Found on texanerin.com

Ingredients

• 1/2 cup (62 grams) white whole wheat flour or all-purpose flour
• 1/3 cup (67 grams) raw or granulated sugar
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 2 tablespoons melted coconut oil1 or another neutral tasting oil like canola, vegetable oil, etc.
• 1/3 cup (80 milliliters) milk of choice (but not canned coconut milk)
• 1/2 teaspoon vanilla extract
• zest of 1 lemon
• 2 pounds (907 grams or about 5 medium) baking apples – cored, peeled, and sliced to slightly less than 1/4
• 1/3 cup (67 grams) raw or granulated sugar
• 1 large egg
• zest of 1 lemon
• 3 tablespoons (42 grams) melted coconut oil or unsalted butter2
• pinch of salt

Directions

• Preheat the oven to 425 °F (220 °C) and grease a 9 (23 cm) springform pan.
• In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. Set aside.
• In a large mixing bowl, stir together the eggs, coconut oil, milk, vanilla extract and lemon zest.
• Add the dry mix to the wet and stir just until combined. Add the apples and coat them thoroughly in the batter.
• Pour into the greased pan and push down any apples that are sticking up (so that they dont burn).
• Bake for 25-35 minutes. The time will depend on your apples. The top should be quite firm and golden.
• Meanwhile, prepare the topping by combining all the topping ingredients in a small bowl.
• Remove the cake from the oven and pour the topping evenly over the top. Continue baking for another 10 minutes or until the top is a deep golden brown and feels firm.
• Let the cake cool for 10 minutes and then run a knife around the edges of the pan. Remove the springform ring and let the cake cool for at least another 30 minutes. Can be served warm but I think the cake is best after having rested for several hours.
• Store the cooled cake at room temperature for up to 1 day.