Apple Cake

I am going to interrupt our little trip down memory lane to fill you in on all the real time baking that's been going on around here. In late September, I went apple picking in St-Joseph du Lac, on the north shore near Montreal. we drove off the highway into an idyllic misty rolling hill setting with the quaintest milk paint pastel colored houses with cornices and actual "horn of plenty" displays in the front yard. I almost had a heart attack from the overdose of quaint. Just lovely. So we drove through dozens of orchards and didn't really know where to stop...but I had a feeling we would just "know" which orchard was the one. Turns out we really like food related puns, so we settled on Le verger Pommalfun. Pis c'etait pas mal le fun.

But what to do with 20lbs of apples? Bake those pink ladies in a cake!
Peel, core and slice about 4 medium apples.

This is a mixture of 1/3 cup raw cane sugar and a teaspoon of cinnamon. (But here's my true view on cinnamon. You want to add loads, all the time. Ignore the recipe.) This sugar/cinni mix is gonna get half sprinkled on the apples and the other half on top of the batter.

Hello batter, nice to meet you. I made it from 3/4 cup flour, 1/3 cup coconut oil, an egg, 1/3 cup maple syrup, and 1/4 teaspoon baking powder and a splash of almond milk. Whisk whisk whisk.

Now you see the batter with sugar mix sprinkled on top. I wonder what those apples feel like under their wee blanket of goodness? They're sugared up and ready to go into the oven. Yes! 350 degrees for about 35 minutes.

These are the leftovers a few days later.

Good til the last bite.