I am sitting here on the couch looking out across the lush Umbrian countryside, and I am having a very difficult time believing that tomorrow is October 1st. Where did the time go? After a very cool and rainy summer, we are having a wonderful warm and sunny fall and I am hoping that the cooler weather holds off just a few more weeks. I am loving these warm fall temperatures, particularly after a not so pleasant summer. We have just one month left before we leave Umbria this year, so I find myself once again trying to use up everything I have stored in my freezer. I also have a number of perishable items that will not hold until we return in six months that including two bags of almond flour in my freezer. I decided to bake another one of my favorite rustic style cakes using almond meal as well as fall apples. I have been waiting all season for our apples to ripen on our two little trees, and finally last week we decided they were ready to pick. We have two varieties of apples, and the ones I used for this cake are green in color, although they are not as sour as the Granny Smith variety.
This cake was very moist, with a nice texture provided by the almond meal. I also used a little farro flour in with the ingredients which worked out well as it too has a subtle nutty flavor. If you prefer a gluten free version, just replace the farro flour with your favorite gluten free flour. If you are not interested in gluten free but simply find it difficult to find spelt or farro flour, use all-purpose flour.Once my cake was baked, I brushed it with apple syrup that I bought at our local health food store which really made the apple flavor pop. If you cannot find apple syrup, you could top this cake with a light glaze made with icing sugar and milk, or even simply dust it with powdered sugar. This cake, although simple enough to enjoy sliced with your morning coffee for breakfast. Dressed up with a dollop of whipped cream and some sautéed apples, or sliced almonds, this cake can also be a great fall dessert choice too.
Our Little Apple Tree!
Apples From Our Tree
Deborah Mele 2014
- 1/2 Cup Olive Oil
- 1 Cup Light Brown Sugar
- 4 Large Eggs
- 1 Cup Applesauce
- 2 1/2 Cups Almond Flour (or Meal)
- 3/4 Cup Farro Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Salt
- 1/3 Cup Apple Syrup (See Notes Above)
- Preheat oven to 350 degree F, and lightly grease and flour a 10 inch Bundt pan.
- Place the oil and sugar in a bowl, and beat on medium speed with an electric hand mixer until blended.
- Beat in the eggs one at a time, then finally add the applesauce.
- Add the almond flour, farro flour, baking powder, cinnamon, and salt, and beat until blended.
- Pour the batter into the prepared pan and bake for about 40 to 45 minutes or until a cake tester inserted into the center comes out clean.
- Cool 15 minutes, then remove the cake from the pan and place on a cake plate.
- While still a little warm, brush the top and sides of the cake with the apple syrup, then allow to cool completely before slicing.