Prep 45 mins
Cook 50 mins
I've not tried this yet, but it sounded so yummy I had to share! From the December issue of Yoga Journal magazine. Preparation and cooking times are estimates. I bet this would be better with pecans instead of the called-for walnuts, but I'm posting it as written. :)
- 1⁄2 cup maple syrup
- 2 tablespoons rice syrup
- 2 lbs granny smith apples, peeled,cored,and quarterd
- 2 tablespoons lemon juice
- 2 teaspoons cinnamon, divided
- 1⁄2 cup flour
- 1⁄2 cup maple sugar
- 1⁄2 cup rolled oats
- 3⁄4 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup chopped walnuts
- 2 whole eggs
- 2 egg whites
- 3 tablespoons melted butter
- 1 cup skim milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees Farenheit.
- Butter an eight-inch round cake pan and line with parchment.
- Combine the maple and rice syrup and pour the mixture into the prepared pan.
- Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
- Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
- Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
- In a separate bowl, beat the eggs with the egg whites until light and fluffy.
- Add the melted butter, milk, and vanilla.
- Stir the egg mixture into the dry ingredients and pour into the prepared pan.
- Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool for 10 minutes on a cake rack, then invert onto a plate.
- Serve warm.
I was very excited to try this one with the apples from my tree in the back yard, especially since it was from Yoga Journal. I'm not sure if it didn't bake up right because of the altitude I'm at or not (Denver), but the result had to bake nearly twice as long to cook through, and was only 'meh...'. Sorry to disappoint!