We’re switching gears this month to offer a sweet, baked recipe you’ll want to make all autumn long. Load up on your favorite variety of apples, grab a box grater, and start shredding. This cake comes together in 10 minutes and bakes in 45. We like it, because it’s easy, delicious, and functional: a cake you can eat for breakfast and feel satiated. And its taste reflects its quality ingredients: apples, cinnamon, almonds, and a kiss of honey.
Why we love this recipe:
Extra virgin olive oil and almond flour provide nourishing fats to stabilize blood sugar.
Cinnamon has been shown to positively affect blood glucose and insulin signaling.
Almond flour is a good source of manganese; this nutrient plays a role in several critical physiological functions. Namely, it activates over 20 enzymes that accelerate various chemical reactions in the body, supports healthy cognition, and aids in red blood cell production.
Apple & Almond Cake (adapted from a recipe by Teresa Cutter)
3 medium sweet/tart apples (Honeycrisps are nice here)
2 cups almond flour
1 tsp baking powder
½ cup extra virgin olive oil
¼ cup raw honey
½ tsp almond extract
1 ½ tsp ground cinnamon
½ tsp salt
¼ c half-and-half, or macadamia or cashew nut milk
Preheat oven to 325 degrees F.
Grate the apples to their cores (including skins). Whisk the eggs.
To a large mixing bowl, add all ingredients except apples and sliced almonds. Mix well until all combined.
Fold in the grated apples.
Grease a 9-inch springform pan with extra virgin olive oil.
Pour cake batter into the pan.
Sprinkle with sliced almonds and bake for 40 minutes. If almonds start to get too browned, cover the cake with foil.
After 40 minutes, if a toothpick comes out clean, set aside the cake to cool. Otherwise, continue baking for 5-10 minutes.
Let cake rest in pan for about an hour before removing and serving.