Apple Cake

Probably the easiest cake I’ve ever made, this 1 bowl apple cake is the essential fall dessert!  It comes together in less than 20 minutes (minus cooking time) and you’ll have your friends thinking you picked it up from their favorite local bakery!  The cake itself is very light, it just melts in your mouth.  The apples add another dimension of flavor and texture, and the spices help to really make it scream fall.  I used half regular flour and half almond flour, but you could make it completely gluten free if desired.  I also used a local buttermilk, which I think really contributed to its amazing texture.  When serving, i suggest eating it warm from the oven with a big scoop of pumpkin ice cream.

Apple Cake: 9×13 pan    

1.5 cups brown sugar

1/3 cup vegetable oil

1 egg

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda

1/4 teaspoon each: cinnamon, nutmeg, ground ginger 

1 1/4 cups all purpose flour

1 1/4 cups almond flour

2 apples, peeled and diced

Cinnamon sugar

Preheat the oven to 325 degrees.  In a mixing bowl, using a whisk, combine the first 5 ingredients.  Add in the next 4 ingredients (omitting the apples and cinnamon sugar) and whisk until combined.  Fold the apples into the batter.  Spray a 9×13 baking dish with non-stick spray and pour batter into dish.  Sprinkle the top generously with cinnamon sugar.  Cook for about 40 minutes or until a knife comes out clean.