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By Barb Gertz on November 11, 2013
"This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes."
Prep Time: 20 mins
Total Time: 55 mins
By WhiskingWings on November 11, 2013
"Modified from a Patricia Wells recipe in The Paris Cookbook called Gateau aux Pommes de la Reine des Pommes, this cake has tons of apple chunks barely bound together by a spelt and flax batter. After baking almost all the way through, a topping of coconut oil, raw sugar and beaten egg gets poured on for a gossamer-thin crisp element. I used camelina..."
Prep Time: 30 mins
Total Time: 1 hrs 10 mins