food for a restless mind

Apple Sour Cream Cake

On my never-ending quest to find healthy things to bake I came across this recipe on Caroline’s Cooking. My version turned out a little too dense, but I realised my mistake pretty quickly (I should have weighed the apples before they were cored and peeled) and we all still enjoyed the cake enough that I will definitely be making it again. It is so yummy, plus it has a heap of apple in it, and no refined sugar (the sweetness comes from the apples, honey, and maple syrup). What more could you want?

I don’t know if I’ve mentioned this before, but you can’t get unsalted butter in Tonga. It literally just doesn’t exist. Unless you want to make it yourself, which no I don’t (ain’t nobody got time for that). So I’ve been using salted butter in all of my baking, which means that when recipes tell me to add salt I just don’t bother. If you’re using unsalted butter you might want to add a little bit of salt to most of my baking recipes, but to be honest I never bothered with the salt when I was in Australia and had access to unsalted butter.

First up of course Preheat your oven to 175°C. Okay now the next most important thing: WEIGH YOUR APPLES BEFORE YOU PEEL AND CORE THEM. I did not do this, and while my cake was still delicious, I had to cook it longer and it was still super moist. Once you’ve figured out how many apples you need, peel and core them then roughly dice them. Put the chopped up apple in a small saucepan with the water and bring the mixture to the boil, then turn it down to a simmer. Simmer the apples until they’re soft but not mushy and falling apart.

food for a restless mind

Drain the water from the apples and add the to a food processor. Blitz them until smooth. Leave the apple in the food processor.

In a large mixing bowl stir together the dry ingredients (flours, baking powder, baking soda, and cinnamon. Add all of the wet ingredients (butter, coconut oil, eggs, vanilla essence, sour cream, almond milk, honey, and maple syrup) to the food processor with the apple, and blend together until smooth. Add the wet ingredients to the dry, and mix until thoroughly combined, but don’t over mix.

food for a restless mind

Grease a cake tin, or Pyrex dish, and pour the cake mixture in. Put in the oven for about 45 minutes, or until nicely browned all over, and a knife inserted in the center comes out clean.

food for a restless mind

Once again I couldn’t get a photo of the finished product before someone started eating it

The original recipe used a circular cake tin, and iced the cake with a super cute Curious George face (seriously, it’s adorable, go check it out). Feel free to ice it, but if you’re trying to cut down on that sort of thing it’s still delicious without icing, plus if you don’t ice it you can eat it when it’s still warm.

Ingredients

  • 400g of apples (2 large) (weigh before you core and peel them)
  • ½ cup of water
  • 1 cup of plain flour
  • ½ cup of wholemeal flour
  • 2 tsp of baking powder
  • ½ tsp of baking soda
  • 1½ tsp of cinnamon
  • 4 tbsp/55g of butter, softened slightly and diced
  • 2 tbsp of coconut oil
  • 2 eggs
  • ½ tsp of vanilla essence
  • 6 tbsp of sour cream
  • 2 tbsp of unsweetened almond milk
  • 2 tbsp of honey
  • 2 tbsp of maple syrup

Method

  1. Preheat your oven to 175°C.
  2. WEIGH YOUR APPLES BEFORE YOU PEEL AND CORE THEM. Once you’ve figured out how many apples you need, peel and core them then roughly dice them.
  3. Put the chopped up apple in a small saucepan with the water and bring the mixture to the boil, then turn it down to a simmer. Simmer the apples until they’re soft but not mushy and falling apart.
  4. Drain the water from the apples and add the to a food processor. Blitz them until smooth. Leave the apple in the food processor.
  5. In a large mixing bowl stir together the dry ingredients (flours, baking powder, baking soda, and cinnamon.
  6. Add all of the wet ingredients (butter, coconut oil, eggs, vanilla essence, sour cream, almond milk, honey, and maple syrup) to the food processor with the apple, and blend together until smooth.
  7. Add the wet ingredients to the dry, and mix until thoroughly combined, but don’t over mix.
  8. Grease a cake tin, or Pyrex dish, and pour the cake mixture in.
  9. Put in the oven for about 45 minutes, or until nicely browned all over, and a knife inserted in the center comes out clean.
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