Ozark Apple Cake with Coconut Whipped Cream

 

We recently celebrated Josh’s birthday.  We were out of town for the actual date so I threw him an early birthday brunch with our close friends and family here in Colorado.  I prepared all the food in advance so I wouldn’t have to entertain, watch Cia, and cook all at the same time.  The main dish was a mushroom and spinach frittata.  Perfect to bake off and let chill in the cast iron skillet.  I also cooked some blueberry and maple turkey sausage, bought fresh baked bread served with my Grams homemade jam, Josh made hash browns, and guest contributions included donuts and fresh fruit salad.  For juice I served local cold pressed apple cider.  Josh’s early birthday dessert was a homemade tiramisu.  For one of the easiest desserts to make I ran into a minor problem – I bought ‘healthy’ lady fingers, meaning they had no preservatives or other crap ingredients.  I had purchased more than one box, but when I opened them up they were half the width of normal lady fingers and I didn’t have nearly enough.  Of course I had already whipped up the eggs and made the filling.  Cia was finger eating her breakfast and was covered head to toe in sweet potato oatmeal mash.  My car was in the shop.  And lastly not one person answered their phone when I was calling for help.  So I set the filling in the fridge, cleaned Cia, loaded her into the stroller, and headed out on foot to buy more lady fingers.  In the end all worked out but the filling slightly separated so I had a bit of liquid at the bottom.  The taste was spot on though.  Due to the appearance I decided the tiramisu was not blog worthy.

Birthday Brunch

On our way to Virginia

Happy Birthday

My original intention was not to make another birthday dessert for Josh as we had a nice celebration already with food and gifts.  But while we were in Virginia visiting Josh’s family I wanted him to have something special on his actual birthdate.  Everyone deserves a homemade treat on their birthday.  Neither Josh or I are into the store bought cakes or pies.  Entirely too much sugar and they always taste commercial.  A Whole Foods just opened in Virginia Beach and I noticed they were selling local apples.  I wanted to make something festive for the season so I decided to try my hand at an apple pudding cake.  I used coconut sugar as my sweetener and spelt flour for a lesser gluten content.  Besides greasing the pan the dessert was dairy free.  Ozark apple cake is sometimes called apple pudding since the consistency is somewhere in between cake and pudding.  Ice cream would be your first thought to serve with this cake but I opted for a healthier option and made coconut whipped cream.  I’ve been wanting to make this for quite some time and am glad I finally had the opportunity to do so.  It’s delicious!  Definitely a must try.  If you are looking for an easy festive dessert now you’ve found it.

Ozark Apple Cake

  • – 1 1/2 cups coconut sugar
  • – 1 1/4 cup grapeseed oil
  • – 2 eggs
  • – 3 cups spelt flour
  • – 1 teaspoon salt
  • – 1 teaspoon baking soda
  • – 1 teaspoon cinnamon
  • – 1/4 teaspoon nutmeg
  • – 3 cups peeled and diced apples
  • – 1 apples, peeled and sliced thin
  • – 1/2 cup chopped walnuts
  1. In a large bowl mix sugar, oil, and eggs.
  2. In a medium bowl combine the flour, salt, baking soda, cinnamon, and nutmeg.
  3. Add the dry ingredients to the wet ingredients.  The dough will be thick and shaggy (more of a cookie dough than a cake batter).  Mix in the chopped apples and nuts.
  4. Spread batter into a greased and floured 13 x 9 pan.  In the center of the pan make a swirl with the apple slices.
  5. Bake in a 350°F oven for 45-50 minutes.
  6. Serve warm or cooled.
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Coconut Whipped Cream
  • – 2 cans coconut milk
  • – splash maple syrup
  • – 1/2 teaspoon vanilla extract
  1. Place coconut milk cans in refrigerator and cool overnight or at least 4 hours.
  2. Turn cans upside down and open.  Pour off the liquid and save for another use (make smoothies!).
  3. Place the solidified coconut cream from the bottom of the cans in a bowl.  It’s a good idea to either chill this bowl first or set it in larger bowl filled with a little ice and water.
  4. Add the maple syrup and vanilla extract.
  5. Using a hand mixer, whip the coconut cream until light and fluffy.  Should only take a few minutes.
  6. Serve.  The extras do save in the fridge, the cream will solidify a bit but you can rewhip it if you desire.

 

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