Joanne's Apple Bundt Cake
For EatingWell's holiday issue, we asked our Facebook followers to share their healthy holiday baking hacks. We chose this one, submitted by Joanne Medeiros, to publish in our November/December 2016 issue:
"I make a beautiful apple Bundt cake for the holidays that's a huge hit with family and friends. From the original recipe, I replace the canola oil with coconut oil, the white flour with ground whole oats and ground flaxseed, and the white sugar with a small amount of maple syrup. I can't count how many times I've passed this recipe on!" -Joanne Medeiros
EDITOR'S REPLY: The flax and oats flour swap is a smart healthy-baking tip. And the coconut oil and maple syrup add great flavor.
Joanne's Apple Bundt Cake
1 3/4 Cups Oat Flour (I use whole oats and process in food processor)
1/4 Cup Ground Flax Seed
1 1/2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Himalayan Sea Salt
1 Cup Grated Apple
1 Cup Diced Apple (approximately 1/4 inch)
1/3 Cup Coconut Oil (plus a little for preparing the pan)
1/3 Cup Pure Maple Syrup
2 Eggs (at room temperature)
1/2 Cup Plain Full-Fat Yogurt
1/4 Cup Milk
1/2 Cup Applesauce
1 tsp Vanilla
Icing sugar for dusting
Preheat oven to 350 degrees Fahrenheit. Grease an 8-cup Bundt pan with coconut oil.
In a large mixing bowl, combine the flour, ground flax, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add in the yogurt, milk, applesauce and vanilla. Mix well. (Note: If the coconut oil solidifies in contact with the ingredients, gently warm the mixture in the microwave in 30-second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are OK). The batter will be thick, but don't worry! Pour the mixture evenly into the Bundt pan. Bake for 55-60 minutes, or until it is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove from oven and turn cake out onto a plate. This cake must cool completely before slicing. The apples and coconut oil make it very soft when hot, but at room temperature it is of fantastic form and consistency all while being ridiculously moist! The coconut oil adds a beautiful flavor! A light dusting of icing sugar really adds a nice touch to the finish of the cake.
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Photo courtesy of Joanne Medeiros