Apple season is here and in the market you can still find organic strawberries for sale–they may be the last for the season. I made use of both fruits when my daughter said she wanted a strawberry cake. I had a hard time finding a decently healthy strawberry cake recipe, so rather than reinventing the wheel, I dolled up my mother’s old German apple cake recipe. You can increase the ratio of strawberries to apples if you want. I replaced 1 apple with 7 strawberries and it came out great.
The flavor’s of fall with a touch of sweetness of summer.
German Apple and Strawberry Cake with Cashew Frosting
For the Cake:
- 4 gala apples, sliced
- 7 strawberries, sliced
- 4 tablespoons sucanat
- 2 teaspoons cinnamon
- 1 cup organic whole grain flour (whole wheat, whole wheat pastry, or spelt)
- 1 cup gluten-free flour (Bob’s Red Mill or Gluten-Free Flour Mix)
- 1 cup tapioca flour
- 1 1/4 cups sucanat
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3 eggs at room temperature
- 2 egg whites
- 1/2 cup safflower oil
- 1/2 cup extra virgin coconut oil
- 2 teaspoons vanilla
- 3 strawberries blended with 1/3 cup apple cider (strain through a fine mesh strainer)
Preheat oven to 350 degrees. Coat a bundt pan with non-stick spray and dust lightly with flour.
Toss the sliced apples and strawberries with the sucanat and cinnamon in a medium bowl.
Sift flour with sucanat, sea salt, baking soda and baking powder in a large bowl.
In a blender or with a whisk in a medium bowl, beat eggs. Melt the coconut oil if necessary and then add to the eggs with the safflower oil, vanilla, and cider mixture. Blend or beat until smooth.
Pour oil mixture into flour mixture; stir until combined.
Layer in pan: fruit, batter, fruit, batter, fruit, batter.
Bake for about 1 hour. Check for doneness by inserting a toothpick. If it comes out clean, it’s done! Once cake has cooled, invert onto a plate and then invert again onto another place so the original top is showing. Frost and decorate as you wish.
Typically bundt cakes are topped with confectioner’s glaze, but to buy confectioner’s sugar goes against my grain. I go the raw way as if trying to combine raw cuisine with modern-day healthy baking—which is okay, by the way.
- 1/2 cup cashews, soaked at least 20 minutes
- 2 tablespoons agave nectar
- 2 tablespoon coconut oil, melted if necessary
- 1 teaspoon vanilla powder or extract
- Coconut milk or water
Put cashews in a food processor or mini blender and process until fine. Add the remaining ingredients and process until smooth adding the milk or water to thin it out for easy spreading. Adversely, refrigerate to firm it up, if desired as the coconut oil will give it firmness.
Note: This cake lightens up nicely by substituting about 1/4 cup of oil with plain yogurt or applesauce. You can also reduce the sucanat by 1/4 cup and replace 1 egg with 2 egg whites or 1/4 flax eggs (1-1/2 TB milled flax blended with 3-4 tablespoons water)