One of the best things about living where we live is that everything grows here. Everything. Exhibit A: my garden. That means that everyone grows things in their backyard, and therefore we are constantly gifted with fresh produce. Just in the last couple weeks we received apples, pears, Asian pears, peaches, pluots, eggplants and pomegranates… all from different friends’ and family’s yards!
I was a little surprised by the apples. I think of apple picking as a brisk October day in New England activity. Even though the kids here are back to school this week, it’s certainly not fall yet. In fact, the 10-day forecast shows several days in the triple digits. I guess since summer never ends here, the apples come early!
There were more apples than we could eat, so I decided to do a little baking. I miss New England falls, so the smell of baking apples and cinnamon took me to a happy nostalgic place.
- 2 eggs
- 1 cup unrefined coconut oil
- ½ cup sugar
- ½ cup brown sugar
- ½ cup coconut palm sugar (or use additional brown sugar)
- 1 tsp vanilla
- 2½ cups flour
- 2½ tsp cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 4 cups diced apples
- Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Beat eggs & oil until creamy. Add sugars and vanilla and beat until mixed thoroughly.
- In a bowl, combine flour, cinnamon, salt and soda. Slowly add to oil mixture and beat until combined.
- Fold in apples.
- Spread into pan and bake 45 minutes.
This cake was so moist, sweet, cinnamon-y. Amazing. It was good with vanilla ice cream on top, but honestly, it was just as good if not even better without. It had so much flavor and was so moist it didn’t really need the ice cream. This was a serious winner and something I’ll definitely be making again this fall!