This cake is so deliciously addictive it should come with a warning label. It’s modeled after the old-style tunnel Bundt cakes that were fashionable generations ago, but the taste is unquestionably timeless.
* This recipe can easily be made SCD legal by substituting coconut flour for the arrowroot powder (or try this great SCD-legal apple pie filling instead) and replacing the maple syrup and coconut sugar in the cake with honey. Raisins would be a great addition, too. It’s very moist and dense, so a little goes a long way. Take my word for it—this one’s a winner!
4 medium to large organic apples, cored, peeled and sliced (about 5½ cups)
2T lemon juice
Scant 1 cup honey (I used half Honey Infusionz Spiced Apple Honey and half Honey Infusionz Cinnamon Honey, but plain honey will work just fine)
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
2½ to 3T arrowroot powder (*or substitute coconut flour for SCD legal; thanks for the tip, Julie!)
4 cups almond flour, lightly packed
2 heaping tsp baking soda
1 tsp salt
1 tsp cinnamon
1/3 cup coconut oil
¼ cup maple syrup, coconut nectar or honey
¼ cup coconut sugar
3 large eggs, at room temperature
¼ cup unsweetened applesauce
2 drops Medicine Flower Vanilla Extract or 1 tsp regular extract
2 drops Medicine Flower Walnut Extract (optional)
Filling: Place the apples in a medium-sized pot and toss with lemon juice. Add honey, spices and salt and stir to combine. Heat over medium heat until bubbling, then slowly sift in arrowroot powder one tablespoon at a time, stirring constantly. Continue to cook down until thickened to a gooey pie-filling consistency. Allow to cool (if you have time, refrigerate it).
Cake: Preheat oven to 350ºF. Grease a small to medium-sized Bundt pan with coconut oil and dust lightly with coconut flour (a tiny sieve or sifter works well here). Set aside.
In a mixing bowl, combine almond flour, baking soda, salt and cinnamon. Set aside. In another bowl, beat eggs with a hand mixer. Add coconut oil, maple syrup, coconut sugar, applesauce and extract(s) and beat to combine. Stir wet ingredients into dry until thoroughly combined.
Spoon half of the batter onto the bottom of the Bundt pan and use a flexible rubber spatula (trust me—the spatula will make it so much easier) to run mixture up the sides a bit and create a shallow “moat”. The batter will be very thick and sticky, but do your best.
Set aside about 2/3 cup of the pie filling to ladle over finished cake. Spoon remainder into your cake batter moat, being careful to leave a small rim of batter on each side to prevent bleed-throughs. Cover with remaining batter, again using your trusty spatula to smooth and seal any holes.
Bake about 30 to 35 minutes until lightly golden and a toothpick inserted around the edges comes out clean (the center will be perennially gooey, of course). Allow cake to cool completely then run a flexible plastic knife around the edges of the Bundt pan to loosen any stuck-on cake. Invert onto a serving platter and spoon remaining pie filling over top.
Slice and serve topped with non-dairy ice cream, whipped cream or whipped coconut cream if desired. Refrigerate any leftovers.
* with substitutions noted
** You can make the filling the day before and refrigerate overnight if you wish
I am sharing this recipe at Sugar Free Sunday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays, Fight Back Friday, Allergy Friendly Friday, Fresh Bites Friday, Sunday School and the Flu-Fighting Foods breakfast event at The Humbled Homemaker.