Ben and Luke turned one year old today, hurray! Someone help me as Thomas is going back to work today too after a long, one year paternity leave. Things are going to get interesting for me around here during the day, to say the least. I made a double batch of apple cake for the boys and a caramel syrup to go over it for the adults as it is a very low sugar, not so sweet cake for a one year old (who has never had processed sugars before). You could omit the sugar all together and use pureed dates but I didn’t have any on hand and had no time to go to the store today. I wonder why? I think the boys enjoyed their first cake though, even if half of it ended up on their laps and on the floor!
Twin Whole Grain, Apple-Banana Cake
Adapted from Momtastic’s Applesauce Spice Cake
Makes two 9inch round cakes
For the cakes
- 3 eggs
- 1/4 cup vegetable oil
- 2 ripe bananas mashed
- 2 cups unsweetened applesauce
- 1/2+ cups apple juice
- 2 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup chopped dates* (or cane sugar, brown sugar or other sweetener)
- 2-3 apples – peeled, cored and thickly sliced
*If using dates I would puree them first then add them when adding the bananas and applesauce to the cake.
Preheat your oven to 350° F. In a large bowl beat with a hand or standing mixer the eggs and sugar (if using) until pale and fluffy, this might take a few minutes. Add the oil, vanilla extract then the applesauce and bananas beating well after each addition. In another large bowl mix together the flours, baking soda, and cinnamon and whisk together well. Slowly add the dry ingredients and the apple juice to the egg mixture alternating and mixing carfully with a spatula. If the batter seems too dry or dense add more apple juice. Grease and flour two 9inch round cake pans. Lay the apple slices in the bottom and pour half the batter in each pan. Bake for 20-30 minutes or until a toothpick comes out clean when inserted in the middle. Let cool then transfer to a plate for serving. Decorate with banana or cooked apple cutouts to serve with the cake.
For the caramel syrup (for the big kids/adults)
- 3/4 cup brown sugar (I used Demerara sugar)
- 1 cup heavy cream
- 4 Tbs butter
- pinch of salt
In a heavy bottomed sauce pan combine the sugar, salt and heavy cream stirring over medium to medium/high heat until the mixture comes to a rolling boil. Boil while stirring until the caramel sticks to your spoon and coats it. Remove from heat and stir in the butter. If any clumps form put the saucepan back on the heat and stir until the clumps have dissolved. Pour warm over the cake when serving.