This recipe is a grain free, sugar free modification of a recipe from my favorite cookbook, Around My French Table. It is the reason I bought it. Her publisher had shared the recipe, along with her awesome stuffed pumpkin recipe, on Amazon. I tried them, they were awesome, and I was sold. This is our “go to” cookbook. We both have loved everything we’ve made from it.
Obviously, this isn’t paleo since I use grassfed butter. However, it’s worth it folks.
- 1 cup almond flour
- 1 teaspoon baking powder (I make my own with arrowroot powder, cream of tartar, and baking soda)
- Pinch of salt
- 4 large apples
- 2 large eggs
- ½ cup coconut sugar
- 3 tablespoons dark rum
- 1 teaspoon pure vanilla extract
- 4 tablespoons grassfed unsalted butter, melted and cooled
- Preheat your oven to 350 F.
- Butter pan of your choice (The original recipe suggested using a springform pan. I usually just use my Emile Henry which doesn’t make as nice of a presentation). If using a springform pan, put it on a baking sheet lined with a silicone baking mat or parchment paper.
- Whisk the flour, baking powder, and salt together in a little bowl.
- Peel the apples (if that’s what you prefer. I like the skins on!), cut them in half and core them. Cut the apples into chunks.
- In a stand mixer, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or two to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Now, switch to a rubber spatula and fold in the apples, making sure you coat the apples in the batter.
- Put it in your pan, and try to use the spat to even things out a bit.
- Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean.
- Transfer to a cooling rack and let rest for 5 minutes. The cake may have pulled away from the edges of the pan. If using a springform pan, carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.