Cinnamon Apple Cake with Sucanat
It’s apple season so of course I had to make an apple cake! This recipe is a variation on a recipe I used to make as a kid with the main difference being a reduction in sugar and a switch from white/brown sugar to Sucanat.
For those who may be unfamiliar with Sucanat, the name is an abbreviation for “sucre de canne naturel” or natural cane sugar and is a less processed, more natural sugar in comparison to granulated white sugar/brown sugar. Due to the minimal processing involved in producing Sucanat, it retains more of its nutritional properties as well. The minimal processing does mean that the granules of Sucanat are larger and not uniform though so when adding it to recipes, including this one, you will need to grind it in a coffee or spice grinder first so that it can better incorporate in with the the rest of the ingredients.
This recipe is very easy - you only need two bowls and there’s minimal cleanup. And the end result is an amazingly moist cake that is not overly sweet. I hope you give it a try!
Makes one 9x13 pan
Ingredients
165 grams Sucanat, ground in coffee/spice grinder
80 ml oil
1 egg
240 ml milk
1 teaspoon vanilla extract
1 teaspoon baking soda
300 grams all-purpose flour
180 grams chopped apples (about 2)
Topping:
50 g Sucanat, ground in coffee/spice grinder
1 teaspoon cinnamon
1 tablespoon butter, room temperature
Directions
Preheat your oven to 325 F. Grease a 9x13 baking pan.
Mix together the Sucanat, oil, and egg in a large bowl. Stir in the milk and vanilla extract (it will be a pretty wet batter at this point). Then mix in the baking soda and flour until well combined. Finally, stir in the chopped apples until evenly distributed.
Pour this batter into the pan.
In a small bowl, mix together the topping ingredients by rubbing the butter into the Sucanat and cinnamon. Sprinkle this mixture evenly over the batter.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
