Peggy's Apple Cake
  • 6 granny smith apples, peeled and cubed
  • 1/2cup maple sugar or organic sugar
  • 1 1/2teaspoons ground cinnamon
  • 1/2teaspoon nutmeg
  • 3/4cup coconut oil
  • 1tablespoon vanilla
  • 3cups sprouted flour (gluten or non-gluten)
  • 3teaspoons aluminum-free baking powder
  • 2cups maple sugar or organic sugar
  • 3/4teaspoon sea salt
  • 4 eggs, lightly beaten - organic or pastured
  • 1/2teaspoon baking soda
  • 1cup plus 2 tablespoons full fat milk
  1. Peel and chop apples (this cake would be great using pears as well) into a bowl.
  2. Toss with 1 tablespoon lemon juice. Add ½ cup maple sugar, cinnamon and nutmeg to bowl.
  3. Toss apples well and set aside. In a large bowl measure flour, 2 cups maple sugar, baking powder, soda, and salt.
  4. Stir to blend well.
  5. Add coconut oil and eggs and stir.
  6. Add milk and blend well.
  7. Stir in vanilla.
  8. Pour batter into a greased 9x13“ baking dish.
  9. Spoon the chopped apples over the batter.
  10. Sprinkle with extra maple or coconut sap sugar.
  11. Bake at 350 degrees for one hour or until done.
  12. Great by itself or with whipped cream.
Recipe Notes

Jeff and I even enjoy it warm with butter and honey for breakfast.