I can’t blame him.
He grabbed a piece of apple from the slice and then told me to take pictures of his cars.
Flustered and totally distracted, I have to photograph him and his cars and suddenly the apple cake photos are just not as important any more.
I can’t say no to this little smile.
My mother-in-law Teresa’s apple cake is amazing! I used to make it often because we all love it. It’s FULL of butter and lots of eggs. I lightened it up by veganizing it. I am not sure Teresa would be thrilled with this version and certainly would ask me why I’m baking without butter. Luckily, she doesn’t read my blog.
A moist cake full of chunks of apples soaked in limoncello, cinnamon, and ginger…this cake is is a keeper!
October is #applelove month!
Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #applelove event. The twitter hashtag is #applelove :).
The True Lemon people were super kind and sent me samples of their fabulous, 100% natural products! If you are out of a lemon, it is so convenient to use their packets in place of a lemon. I used the packets in place of a lemon in this recipe and it was delicious!
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Versatile Vegetarian Kitchen
Teresa’s Vegan Apple Cake
2 lbs Granny Smith apples, peeled, cored and, and cut into chunks
1 tablespoon cinnamon
2 teaspoons ginger
5 tablespoons light brown sugar
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon sea salt
6 teaspoons Ener-G egg replacer plus 8 tablespoons warm water (to equal 4 eggs)
1 cup oil
1 cup sugar
1 cup coconut milk
1 teaspoon apple cider vinegar
1 cup sugar
1 teaspoon vanilla
juice and rind of lemon
Preheat oven to 350 F. Spray a tube pan with baking spray. Place the apple chunks in a large bowl, Add the lemon rind, sugar, cinnamon, and ginger and stir together. * I used a spoonful of Teresa’s ground Calabrese lemons from her limoncello production. It’s a magical little jar of ground lemons rinds soaked in vodka.
Sauté’ the apples in a skillet on medium heat for about 5-7 minutes. The apples will start to get tender. The spices and sugar will melt around the apples and it will be hard not to eat that mixture right out of the pan! Set the pan aside and let it cool for a few minutes while you prep the other ingredients.
In a small bowl, add the coconut milk and apple cider vinegar. Mix together and let sit while you prep the other ingredients. In another large bowl, sift together the flour, baking powder, and sea salt. In a small bowl, mix together the Ener-g egg replacer and the warm water.
Add the Ener-g egg replacer (or eggs), the oil, sugar, and vanilla to the coconut milk/apple cider mixture and stir together until all combined.
Add the flour mixture to the wet ingredients a little at a time. Scrape the sides of the bowl and mix well after you add each portion of the dry ingredients.
Pour half of the batter into your prepared tube pan. Spread 1/2 of the apple chunks evenly around the batter. Spread on top of the apples the rest of the cake batter and then spread on top of the batter the rest of the apple chunks.
Bake for about 40-50 minutes or until a skewer inserted in the middle comes out clean. Depending on the size of your tube pan and your oven, check the cake after 30 minutes.