Soaked Flour Whole Wheat Apple Cake with Caramel Sauce

 

A delicious recipe for a cool fall day. Soak the flour overnight and bake. Serve for dessert or brunch for a special treat.


Cake Ingredients:

  • 1 cup whole wheat flour
  • ½ cup unbleached sifted white flour
  • ⅔ cup Sucanat or other whole sugar
  • 1 teaspoon vanilla
  • 1 egg, separated
  • ⅓ cup lard
  • 1½ teaspoon baking powder
  • ⅛ teaspoon sea salt 
  • ⅔ cup cultured buttermilk
  • 4 small red apples, skinned, cored and chopped fine

 

Caramel Sauce:

  • 1 cup rapadura or other whole sugar
  • ½ cup butter
  • ¼ cup whipping cream
  • ¼ cup honey

 

Instructions:

  1. Soak whole wheat flour in cultured buttermilk overnight, covered and in a warm place. 
  2. In the morning, preheat oven to 375ºF. 
  3. To the soaked flour, add Sucanut, vanilla, egg yolk, lard, baking powder, and sea salt. Blend thoroughly. 
  4. Fold in apples.
  5. If batter is thinner than cake batter, add the sifted unbleached white flour until it is the right consistency. 
  6. Beat egg white until stiff peaks form. Fold it into the batter. 
  7. Butter a small loaf pan. Pour in cake batter and bake at 375°F for 35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. 

 

While bread is baking, make the caramel sauce:

  1. Bring all ingredients to a steady rolling boil in a medium sauce pot over medium-high heat. Keep at a steady boil for 2 minutes. Stir continually to prevent burning.
  2. Remove sauce from heat, continuing to stir until it stops boiling. Cool for 5 minutes. 

 

Once cake is ready, remove from oven and cool for 3 minutes before drizzling it with the caramel. Serve warm. 

 

Ready for More Fall Recipes?

                                                
   
Soaked Flour Whole Wheat Apple Cake with Caramel Sauce


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