My apple cake is one of my most favorite things, to make, to eat, and to gift. I’ve been making it, and sharing the recipe for several years, but I’ve just made it even better by adding some figs. I tend to leave apple skins on, for the nutrition. Skins get lost in this cake, so you won't even notice them in the finished product.
You’ve got to try it!
3 large eggs 1 cup figs 1/2 cup coconut oil 2 cups All purpose flour (I use unbleached white whole wheat) 1 cup sugar 1 1/2 Tbs ground cinnamon 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 apples*, cored and cut into slices or chunks
I often use another apple or two, sliced thinly, to create a pattern on the bottom of the pan, which becomes the top when your turn it out.
Heat oven to 325 degrees F. Generously butter an 8x3” round baking pan.
Remove the hard bit of stem on the figs and place in a food processor, with the coconut oil and eggs and puree.
In a large bowl, mix all the wet ingredients, add all the dry ingredients, and then add the apples and nuts. Spread batter into pan and bake 65-70 minutes until toothpick inserted comes out clean.
Optional, whipped cream or ice cream for garnish
* you can consult farmers, or read descriptions, but frankly, I cook with what I eat. I usually have Gala, Fuji, Jonathan, Jonagold, Golden Delicious … I save the expensive Honey Crisps for straight up snacking)