Recipe created by Nosh & Nourish for Superfresh Growers®
2 Autumn Glory® apples, cored and diced
2 cups all-purpose unbleached flour
2 tsp baking powder
½ tsp sea salt
1 tsp vanilla extract
1 tsp cinnamon
½ cup unsweetened cashew milk (or milk of choice)
¾ cup olive oil
1 cup golden monk fruit (coconut sugar or raw cane sugar, if preferred)
Honey-roasted pecans, chopped
Prep Time: 20 min
Cook Time: 1 hr 5 min
Cool Time: 20 min
1 Preheat the oven to 350° F.
2 Get out 3 mixing bowls. In the largest mixing bowl, combine the dry ingredients: flour, baking powder, cinnamon, and sea salt. Stir and then set aside.
3 Boil the diced apples in about 1 cup of water on medium-high heat for approximately 20 minutes. If all the water evaporates, add a little more into the pan. Once cooked and softened, use a potato masher to smash them, or use a knife to dice even more finely.
4 In a smaller mixing bowl, combine the cooked apples with the olive oil, vanilla, and milk alternative. Stir and set aside.
5 In a third bowl, combine the eggs and granulated monk fruit or substitute of choice. Using a hand mixer, mix on medium-high for 2–3 minutes. Then, pour the egg mixture into the apple mixture and stir. Then, pour the wet mixture into the dry mixture and stir until just combined. Do not over-stir.
6 Pour the batter into a greased bundt pan, then bake for 45 minutes. Once the cake is finished, let it cool on the counter for 20 minutes. Then, flip it over onto a parchment-lined cake plate. Drizzle the caramel over the cake. Sprinkle on the chopped pecans. Enjoy!
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