Growing up in Michigan, we never had a shortage of apples and this was and still is my ABSOLUTE favorite time of year, and I have to say, I don’t think I am alone. Fall is such a beautiful time of year, colors changing, nice crisp air and just the beginning of a new season.
Making this Fall Apple cake was always something I helped my mom bake when I was a young girl. We would go get the fresh apples off the tree and start preparing for our home to smell like fall. There is nothing like the smell of a fresh apple right off the tree and so crisp, It didn’t matter what kind it was , they all tasted so good and mom never worried about what type to bake with. Macintosh were always the easiest to cook but we loved them all.
This cake is baked with FRESH granny smith apples, I cut extra apples so this cake is packed with apples and topped with even more. Pure maple syrup and the warm fall spices give this cake the perfect TOUCH OF FALL.
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What you will need
1/4 pure maple syrup
1/3 cup melted coconut oil
1 1/2 cups einkorn flour ( I use Jovial all purpose)
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
4 Granny Smith apples chopped or apples of choice
1/3 cup pure maple syrup
1/2 teaspoon cinnamon
Nuts can be chopped and added if no nut allergies .
How To Make This Fall Apple Cake
Preheat oven to 350 degrees, Lightly oil Bundt cake pan
2. Add einkorn flour , baking soda and spices.
3. In a saute pan , simmer cooked apples and pure maple syrup until slightly tender.
4. Pour apples in bottom of Bundt cake pan and pour apple cake batter over the top.
Bake 30 minutes or until toothpick comes out clean. Let cool for 5 minutes . Carefully, flip over onto a clean plate and let cool before serving.
This cake can be served warm or cold and topped with coconut whipped topping or dairy free ice cream of choice.
Tip: This cake is made dairy free and nut free for allergies. This cake can be made with nuts when nut allergies are not present.