It is now the middle of November and we still have about ten big buckets of apples. We decided to make apple cider and apple spice cake.

I used a 10" round baking dish for this cake and 10 medium sized apples which I cut into really thick chunky slices. I used a mix of several apples and a little over 1/2 cup maple syrup. If you use Granny Smith applies you will probably need closer to one cup of maple syrup. The mesquite enhances the spice flavors in the the cake. If you do not have mesquite you can add 1 T cinnamon instead.

6-10 apples, peeled and sliced into thick chunks
1/2 - 1 cup maple syrup
1 t cinnamon
1/2 t nutmeg
1/4 t cloves
pinch of sea salt

1/2 cup soymilk
1 T lemon juice
1 cup unbleached white flour
1/2 cup whole wheat pastry flour
2 T mesquite flour
1 T baking powder
3/4 t baking soda
Pinch of sea salt
1/2 cup maple syrup
1/4 cup walnut oil
1 T vanilla extract


Put apples, maple syrup, cinnamon, nutmeg and cloves into a medium saucepan and cook for about 15 minutes. Maple syrup will caramelize and thicken. Arrange fruit and syrup in the baking dish.

Mix lemon juice and soymilk in a bowl and set aside. In a few minutes the mixture will thicken and sour. If it does not add a little more lemon juice. You will end up with a "buttermilk" mixture.

Meantime sift the flours, mesquite, baking powder, baking soda and salt into a medium bowl. Add the walnut oil, maple syrup and vanilla to the soymilk mixture. Pour into the dry ingredients and mix carefuly. Spread over the fruit and bake at 375 degrees for 30 minutes. Cool for 15 minutes. Invert onto a serving dish.



The cake was very tasty - perfect with a glass of apple cider.