Whenever I have a few apples that no one will eat – I bake an apple cake. This following apple cake recipe combines apples, tahini paste and oats, and is super soft, fragrant and absolutely delicious!
Apple Cake with Tahini and Oatmeal
Servings 26 cm Kugelhopf cake pan
For the apple cake:
- 120 grams (1/2 cup) dark brown sugar
- 70 grams (1/3 cup) sugar
- 3 large eggs
- 125 ml. (1/2 cup) vegetable oil
- 75 grams (1/3 cup) raw tahini paste
- 150 ml. (3/4 cup) natural yogurt
- 1 tsp. vanilla extract
- Pinch of salt
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) spelt flour
- 80 grams (3/4 cup) whole oats
- 2 tsp. baking powder
- 5-6 Pink Lady or Granny Smith apples
- Icing sugar for decoration
Preheat oven to 170c degrees and grease the pan well.
In a large bowl, whisk brown sugar, sugar, eggs, oil, tahini, yogurt, vanilla and salt until mixture is smooth.
Add flour, spelt flour, oats and baking powder and mix just until incorporated.
Peel the apples and cut into small cubes.
Add the diced apple into the batter and continue to mix until the evenly dispersed. It is important to avoid over-processing of the mixture, which can damage the final texture of the cake.
Pour the batter into the pan, and smooth the top.
Bake for about 45-55 minutes or until the cake is golden brown, set and a toothpick inserted in the center comes out with moist crumbs.
Cool for about 15 minutes at room temperature, turn gently on a serving plate and cool completely at room temperatue.
Sprinkle with powdered sugar and serve.
- This apple cake is best warm or at room temperature.
- Keep the cake in a closed container in the refrigerator for up to 5-6 days.
- You can use pears or nectarines instead of apples.
- Instead of tahini you can use almond butter or cashew butter. Flavors will vary accordingly.