This is one of those things that you can eat for breakfast or dessert. Don't you love those? It's the beauty of a quick bread. I was really worried about this one but it turned out so great. So much like a normal treat. The crumb is sweet, moist and holds together - which is no easy feat with Paleo baking.
Weekends and weekends of rain had passed and I was dying to go apple picking. Finally, this past weekend it was a beautiful fall day so we got in the car and headed to Wrightmans Farm in Morristown, New Jersey. It's a very nice farm with snacks, hayrides, a farm store and u pick apples. My favorite part of the day was wandering the apple orchard, getting lost in the corn maze and oogling all the pumpkins and gourds on display. We have so many apples. Er, had so many - their numbers are dwindling but luckily I have enough left to make another one of these breakfast breads.
If you don't have applesauce but have apples - peel, core and chop two, place them in a pot with about 1/3 cup water. Cover and simmer until apples are tender, about 10 minutes. Use a stick blender to puree.
When arranging apple slices in the pan, go for one layer. Thicker slices (1/4") are good. Double layers won't stick together and when you invert the pan one side will most likely stick to the pan and one with the cake. Just a tip.
Apple Breakfast Cake
1 large apple, cored and sliced
1/2 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup honey
2 tablespoons coconut oil + plus extra for the pan
1 1/2 cup unsweetened applesauce
2 eggs, beaten
Heat oven to 375 degrees. Generously run a loaf pan with coconut oil - really don't be shy. Arrange apple slices on bottom of pan - aim for a single layer. In a medium sized bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt and cinnamon. Set aside.
Warm honey and coconut oil and whisk together. Whisk in apple sauce and egg. Combine well with dry ingredients. Carefully, pour over apple slices in loaf pan. Smooth and level top of batter. Bake 55 minutes. Remove from oven and let cool in pan 5 minutes. Invert onto plate and cool.