I tried making many apple cakes, and this one is, hands down, the best of them all. Soft, succulent, sweet, yet slightly sour: it is exactly what you’d want your apple cake to be.
The key to this recipe’s success is using Granny Smith apples and a vegetable slicer. The apples MUST be peeled and then sliced very thinly on a Mandoline or another slicer. I chopped the apples by hand one day, trying to keep the slices thin and the results weren’t nearly as great as what I am used to.
The recipe also requires my low-sugar brown sugar mixture. If necessary, you can always use regular sugar, in which the apple cake would not be as healthy, but will still be very tasty!
The Best-Tasting Apple Cake Recipe
By November 18, 2017Published:
- Yield: 1 cake (6 Servings)
- Prep: 20 mins
- Cook: 50 mins
- Ready In: 1 hr 10 mins
I tried making many apple cakes, and this one is, hands down, the best of them all. Soft, succulent, sweet, yet slightly sour: it is …
- 2 cups Spelt flour ( or Bob Red Mill's gluten-free flour mix)
- 2 cups (vegan) Organic sour cream divided
- 1/2 cup Butter grated
- 1/2 teaspoon Baking soda
- 1/2 teaspoon White vinegar
- 6 Granny Smith Apples peeled and thinly sliced
- 1 teaspoon Cinnamon
- 1 Organic free range egg or 1 tablespoon of ground flax seeds and 3 tablespoons of water.
- 1 cup No sugar brown sugar link is above
- In a bowl, combine the first three ingredients, using only 1/2 cup of the sour cream.
- In a small dish, combine soda with vinegar and when the bubbling stops, add to the dough. Knead very well and refrigerate for 30 minutes.
- In the meantime, combine the apples with the cinnamon.
- Turn the oven to 350 degrees F.
- Combine egg and sugar, lightly whisking. Add two more tablespoons of preferred flour and the rest of the sour cream.
- Take the dough out of the fridge and gently press onto an oiled cake form. Make sure to keep the dough fairly thin.
- Put the apples over the dough.
- Pour the sugar and the egg mixture over the apples.
- Bake for about 50 minutes.