Caramel Apple Cake by Heidi Powell
What you’ll need:
Cake:
1 cup agave or honey
2 Tbsp butter
2 Tbsp olive oil
2 whole eggs
4 cups shredded apples- with or without peel
2 cups 100% white whole-wheat flour
2 tsp cinnamon
2 tsp baking soda
2 tsp nutmeg
1 tsp sea salt
½ tsp cloves (optional)
½ chopped nuts (optional)
2 Tbsp butter
2 Tbsp olive oil
2 whole eggs
4 cups shredded apples- with or without peel
2 cups 100% white whole-wheat flour
2 tsp cinnamon
2 tsp baking soda
2 tsp nutmeg
1 tsp sea salt
½ tsp cloves (optional)
½ chopped nuts (optional)
Caramel sauce:
½ cup natural almond butter
½ cup honey
1 tsp pure vanilla extract
½ cup honey
1 tsp pure vanilla extract
Let’s Bake!
1. Preheat oven to 350 degrees.
2. Beat agave, butter and olive oil together. Add eggs. Mix. Add apples. Mix. Add all remaining ingredients. Mix well.
3. Pour batter into a well-greased bundt pan. Bake for 45 minutes. Let cool for 30 minutes to an hour.
4. Make the caramel sauce just before serving. In a small saucepan, mix almond butter, honey and vanilla over medium heat. Stir constantly until all the ingredients melt together making an ooey-gooey caramel.
5. Drizzle the “caramel sauce” over your cake.
TIP: If you are making this for a group, top the entire cake with caramel all at once. If you are keeping this for yourself, top each slice individually with caramel just before eating.
This dessert is so good that you will be eating the leftovers for breakfast… and believe me, I do!!! Happy cheating!
What’s in it:
Recipe makes 16 servings. Each serving has : 280 calories, 5g protein, 10g fat, 2g sat fat, 31g carb, 4g fiber
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