Whole Wheat Apple Cake
I’d like to be able to say that I have finally had the time today to change the age on my profile from 32 to 33 but I’m afraid that doesn’t sound very credible as doing so doesn’t take more than a few seconds. I rather willingly ignored it, believing a year didn’t matter, or so I tried to convince myself. Call it denial. Call it a white lie. It’s a little bit of both. I never thought in a million years I would lie about my age, even by omission. What decent person does that after all. Isn’t that something only someone really really old and desperate, or somebody trying to seduce a much younger lover would do —which I’m absolutely, totally, completely not trying to do. Turning 30 did not faze me the least bit but 33, boy thirty-three, has stirred my peace. It simply seemed like a big number, one that almost qualified as mid-thirties and no longer as early thirties.
True to form, I found courage and consolation in cake as I always do when overwhelmed by life’s downpour of shaking events on me. I made an apple cake similar to the one my mom makes. Every bite felt like a face-lift, a balm on my aging, wrinkling body.
Glad I got this off my chest.
Sigh. Silence. Sigh. Silence.
Whole Wheat Apple Cake Recipe
1 stick (8tbsps) unsalted butter, softened
½ cup and 2 tablespoons agave syrup
1 teaspoon vanilla extract 3 large eggs
1 cup and 2 tablespoons whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon 1/2 teaspoon salt
3 large apples, cored, peeled and cut into 1/2-inch cubes
Preheat the oven to 350 degrees Fahrenheit. Line an 8- to 9-inch pan with parchment paper.
Using an electric mixer mix the butter, agave syrup, and vanilla until well combined. Add the eggs and mix again.
Combine the flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogenous.
Fold in the apple cubes.
Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, about 35 minutes. Cool before unmolding.