Apple Bundt Cake
Apples are coming into season and what better way to celebrate the fresh flavors than in this delicious bundt cake. Macintosh apples are recommended for this recipe but you could also use: Jonagold, Granny Smith, Pippin, Gala, Braeburn, Cortland or Winesaps.
For the batter:
- 3/4 cup honey
- 3 large eggs
- 10 tablespoons coconut oil, melted
- 1/4 cup coconut milk
- 3 cups almond flour
- 6 tablespoons coconut flour
- 1 teaspoon unflavored gelatin
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 cups grated macintosh apples, peeled and chopped into chunks
- 1 cup shredded unsweetened coconut
- 1 cup chopped walnuts (optional)
For the sauce:
- 4 tablespoons unsalted butter
- 1/4 cup honey
- 1/2 cup coconut milk
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
Preheat the oven to 325°F and adjust rack to middle position. Stir together honey, eggs, oil, coconut milk, almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and walnuts.
Pour the batter into a buttered bundt pan. Bake for 1 hour until cake tester comes out clean and cake is a deep golden brown.
Place butter, honey, coconut milk, lemon juice and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then invert it onto a cake stand. Serve warm or at room temperature.
The cake freezes very well. To freeze, place in an airtight container and place in the freezer for up to 3 months.