Fall inspires me to make all sorts of apple and pumpkin yummies laced with ginger, cinnamon and nutmeg. In honor of tonight’s first pumpkin carving (of the season and of my favorite toddler’s life), I made this apple cake.  I was going to use fresh apples in the batter, but decided to save those for the decoration.


2 cup organic all purpose flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup organic butter
1 1/4 cup organic maple syrup
3 large eggs (cage free vegetarian fed or organic)
1/2 cup organic 2% milk
1 cup unsweetened organic applesauce
1/2 cup chopped walnuts

How I made it:

Preheat the oven to 350 degrees.

Combine the flour, baking soda, ginger, cinnamon, and salt; set aside.

Cream the butter in the mixer.  Add the maple syrup in a steady stream. It should combine easily — but if it looks all weird and separated, that’s okay. Add the eggs one at a time, keeping the mixer on medium-low speed.

Once it’s all mixed, slowly add the dry mixture in batches. Once that’s mixed in, add the milk. Use a spatula to scrape the sides and mix any remaining bits of flour, butter, etc.  Add the applesauce and stir it in with the spatula, then do the same with the walnuts.

Bake for 45-50 minutes or until a cake tester comes out clean.  Let cool completely.

Garnish with slices of granny smith apple (leave the peel on for color) and homemade whipped cream.

How it turned out:

Dense, rich, and autumnal — the cake was wonderful with coffee and homemade whipped cream. It will taste even better in the morning for breakfast!!