This past weekend, my crazy cat lady came out a little more than usual, in the form of homemade felt catnip toys. On Saturday night. Because it’s totally normal to stitch up toys for your kitties instead of socializing with actual people. Hah. I also just recently ordered a subscription for a Meow Box for the kitties… I promise I’m not insane. It’s just so darn fun to see how excited they get when they know something is just for them.
Because it’s gotten super cool in Buffalo in the past few days (I’m talking in the 50s – Fahrenheit), I’ve decided it’s just the weather that’s making me love extra on my kitties. Cold equals more kitty cuddles, and you gotta keep those kitties happy to keep the cuddles coming, right? Right. My garbage disposal got all jammed up, so I couldn’t really wash any dishes, so there is that, too; I couldn’t really bake anything, which is normally what I do as soon as it gets cool out. I DID, however, manage to make this bundt cake earlier in the week to get a little bit of fall baking in early, as it seems that Mother Nature has decided it’s fall here already.
This bundt cake was perfect for my breakfast all week – nice and dense, full of fiber, protein, and healthy fats to keep me going all day, bursting with apples and walnuts, and scented with cinnamon. It’s just sweet enough that you can enjoy it as a dessert, but not overly sweet that you can still totally get away with having it for breakfast. Drizzling it with a sweet cinnamon (or maple) glaze would probably be great, too, but I like it just as it is plain.
With the cooler temperatures, I’ve been itching to go apple picking, so hopefully that’ll happen within the next few weekends. I can’t wait to make my faaaavorite apple sauce! That’s when you really know it’s fall. 🙂
What is your favorite apple treat to make?
- 1 1/2 cups white whole wheat flour (use buckwheat flour for gluten free version)
- 1 1/2 cups almond meal
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1/2 cup oil (I used olive oil, but feel free to use your favorite - melted butter or coconut oil works great here)
- 1/2 cup plain Greek yogurt
- 1/2 cup demerara sugar (or brown sugar)
- 1 tsp liquid stevia (or another cup of sugar)
- 1 Tbsp vanilla extract
- 3 heaping cups apples, chopped (I used a combination of Crispin and McIntosh - use your favorites!)
- 1 cup walnuts, chopped (optional)
Preheat the oven to 350ºF, and lightly grease a 10 to 12-cup bundt pan.
In a medium bowl, stir the flour, almond meal, baking soda, salt, and cinnamon together. Set aside.
In a large bowl, beat the eggs, oil, yogurt, sugar, liquid stevia, and vanilla together, until smooth. Slowly stir in the flour mixture until just incorporated. Fold in the apples and walnuts.
Scoop the batter into the greased bundt pan, and bake at 350ºF for 40-50 minutes, until a toothpick comes out clean.
Allow to cool for about 15 minutes in the pan before inverting onto a wire rack to cool completely. Enjoy!
Store leftovers in an airtight container in the refrigerator.