Ingredients
- In a small bowl mix together:
- 1 1/2 cups whole-wheat pastry flour
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cup sugar
- 2 tsp ground cinnamon
- Mix the dry ingredients together in a bowl and set aside
- 3 Granny Smith apples, cored, deseeded, then chopped into a fairly small dice
- 1/3 cup sugar
- 1 tbsp molasses (you can use dark brown sugar instead of the regular sugar and skip the molasses. I love the molasses with the apples because it really deepens and enriches the flavor of the fruit)
- Caramel-Pecan Glaze
- Mix in a saucepan:
- 1/2 cup sugar
- 1 tbsp maple syrup
- 2 tbsp water
- Simmer over medium-low heat until the syrup turns brown.
- Turn off the heat and very carefully and slowly (because it will splatter), :
- 1/2 cup of soy milk and 1 tsp vanilla extract.
- Now add 1/2 cup lightly toasted pecans and stir (you can chop the pecans if you like)
- Pour over the top of the cake and allow the glaze to set before serving.
Preparation
Step 1
In a large bowl, whisk together the following wet ingredients:
3 tbsp flax meal + 9 tbsp water
1/2 cup canola oil or other flavorless vegetable oil
1/2 cup soy milk
1 tsp vanilla extract
1/3 cup crushed pineapple
Now add the dry ingredients to the wet and mix until well-blended, but do not overwork.
Add in the apples and mix together so they are evenly distributed through the batter. This is a pretty thick batter so you'll get a good workout for your hand.
Pour the batter into a greased and floured tube or bundt pan and smooth the top.
Place in a 350-degree oven and bake around 80 minutes or until a toothpick inserted close to the center comes out with moist crumbs sticking to it.
Remove and cool on a rack about 30 minutes before sliding a knife around the edges and then unmolding.
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