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paleo apple cake

Paleo Apple Cake for Rosh Hashanah

  • Author: zenbelly
  • Prep Time: 10 minutes
  • Cook Time: 35-40
  • Total Time: 45-50 minute
  • Yield: 8-10 servings 1x
  • Category: dessert
  • Method: bake
  • Cuisine: jewish

Description

the perfect cake to celebrate apple season, and a sweet year to come.


Scale

Ingredients

for the apples:

  • 4 apples, peeled, cored and sliced 1/4 inch thick
  • 1 tablespoon butter, ghee, or brown butter ghee
  • 1 tablespoon raw honey
  • 1/4 teaspoon cinnamon

for the cake:

  • 1/4 cup brown butter ghee, melted, plus more for greasing the pan
  • 1/2 cup raw honey
  • 6 eggs
  • 1 1/2 cups almond flour
  • 1 cup tapioca starch, plus more for greasing the pan
  • 1/4 cup coconut flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla powder or 1 teaspoon pure vanilla extract
  • 1 tablespoon organic cane sugar, optional

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan with brown butter and tapioca starch.
  2. In a large sauté pan over high heat, melt the 1 tablespoon of butter and add the apples, tablespoon of honey and cinnamon. Sauté for 4-5 minutes, stirring often, until the apples begin to soften and brown a bit. Remove from the pan and set aside.
  3. In the same pan, melt the remaining 1/4 cup butter and add the honey. Transfer to a large bowl and add the eggs. Whisk to combine. (If using vanilla extract instead of powder, add it here)
  4. Sift the almond flour, tapioca starch, coconut flour, baking soda, salt and vanilla powder into the wet ingredients and whisk to thoroughly combine.
  5. Pour a little more than half of the cake batter into the prepared pan. Arrange half of the apples in a single layer on top. Pour over the remaining batter, and top with the remaining apples. Sprinkle with cane sugar, if desired.
  6. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Allow to cool before removing from the pan and slicing.

 


Notes

I love the taste of brown butter in this recipe, but if you want it to be dairy-free for Kosher purposes, palm shortening will work as well.

Placing the springform pan on a baking sheet will prevent the bottom of your cake from getting too brown.

I personally like cinnamon to be subtle, but if you want more of a strong cinnamon flavor, feel free to use 1/2 teaspoon.

Raw honey has a stronger flavor which is wonderful for this cake, but any honey will work just fine.

Keywords: apple cake, rosh hashanah