Everyone should make this cake. It is The Cake I used to make all of the time, before diabetes and celiac disease, as an after school snack. It is easy to throw together, makes the house smell amazing, and is perfect for using banged up and rejected apples, like the ones that return home via backpack.
Today I made The Cake with almond flour (where the—how cute!—whole wheat pastry flour used to go) and Swerve (to replace the sugar). The original had three or four hundred grams of CHO for the whole thing. This one has 68g CHO.
Heat the oven to 350F & butter an 8 x 8 cake pan or Pyrex. In a large mixing bowl, stir 3T melted butter and 1 cup granulated Swerve to combine. Mix in 2 eggs and 1 T vanilla. Then add the dry ingredients: 1 cup (112 grams) almond flour, 1 t ground cinnamon, 1/2 t salt, 1 t baking soda. This will make a small amount of batter containing a total of 8g CHO.
Now you need apples, any kind. Thinly slice the apples, stirring the slices into the batter periodically. Stir in as much apple as the batter can take. It should look more like a mess of apples bound in a small amount of batter than cake batter with apples mixed into it.
I used four small apples, a total of 60g CHO. (60g CHO apples + 8g CHO cake batter = 68g CHO in the whole cake.)
The original recipe calls for baking the cake 40 minutes. When it’s done, it will be dark, dark brown and the whole house will smell great.
( Our oven is halfway broken, so I had to bake it much longer than 40 minutes.)
Note to self: it would be smart to make this cake into muffins. I forgot how our family (maybe all humans?) return to a cake again and again to try to “neaten it up” and wind up eating a few extra pieces as a community service.