Fruit & Pistachio Agave Cake

Photo by Sylvia O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    large granny smith apples, peeled, cored, finely chopped

  • 1

    tablespoon lemon juice

  • 2

    cups all purpose flour, white or whole wheat

  • 1

    teas baking soda

  • 1

    teas baking powder

  • 1/2

    teas salt

  • 2

    teas ground cinnamon

  • 4

    large eggs

  • 1

    cup vegetable oil

  • 1

    cup light agave nectar

  • 3/4

    cup dried cranberries, coarsely chopped or whole

  • 3/4

    cup unsalted pistachios, shelled and coarsely chopped

Directions

Preheat oven to 350. Grease an 11 cup Bundt pan, set aside. In a medium bowl, toss apples with lemon juice; set aside. In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon; set aside. In a mixing bowl with electric mixer, beat eggs with oil and agave nectar until smooth and well blended. Slowly beat in dry ingredients until moistened. Stir in apples, cranberries and nuts. Pour batter into prepared pan. Bake 45 to 50 minutes, or until cake springs back when lightly touched. Allow cake to cool in pan for 15 minutes on a wire rack before transferring to a cake plate. Serves 12

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