Cinnamon Apple Bundt
After reading this article, I’m pretty sure I got my first “harvest laugh”. A fair warning that it has only a few words you shouldn’t kiss your mother with.
In any case, I did finally have time to put those Golden Deliciousi to work in this Cinnamon Apple Bundt cake. It’s a perfect breakfast cake and goes really nicely with a good cup of coffee.
- 3 c Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/2 c Honey
- 1/2 c Coconut Oil (warmed & liquified)
- 3 Eggs
- 1 c Diced Apples
As par, mix wet & dry ingredients separately and then add wet into the dry. Set batter aside while you thoroughly grease a bundt pan (I’m not kidding about this part. Almond Flour tends to stick easily to pans—especially bundts!—Be sure to lather up.) Fold in your diced apples into the batter and pour into the bundt pan, bake at 350 for about 30 minutes.
Allow the bundt to sit 15-20 minutes after you pull the cake out of the oven to allow it all to compact itself a bit.
Meanwhile, thinly slice two medium sized apples and place on a baking sheet and cover with 2 tsp cinnamon, and 3tsp honey. Place in the oven for 15-20 minutes. Allow to cool, and then place the warm apple slices on top of the bundt.