Welcome to the 5th day of Fresh Tasty Valentine. I’ve had such a fantastic time the past few weeks coming up with these recipes, and hopefully you’ll want to share the with your valentine. Since I started with a soup I figured it was fitting to finish with a dessert – one that’s on the healthier side at that! Envy Apples started in New Zealand with a mission to make a better non-GMO apple and I’m rather certain they have succeeded! Now they have expanded to Washington state, allowing them to offer in season apples nearly year round. While I debated using mine in a savory dish, in the end my sweet tooth won out. Plus after the success with the hemp seeds in recreating a nutty taste I wanted to see if I could do that again.
1/2 cup unsalted butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking soda
1 1/4 cup flour
1/2 cup hemp seeds
2 apples, shredded and juices reserved
- Preheat oven to 350 and lightly grease a bundt pan (unless silicone)
- Cream together the butter and sugars for ten minutes, then beat in the eggs one at a time before adding the vanilla, cinnamon, and sugar.
- In a separate bowl, stir together the flour and baking soda. Slowly mix into the butter mixture until just mixed.
- Fold in the apple and reserved juice.
- Bake for 45 minutes then turn oven off. Allow to sit in oven for 15 minutes before removing to a cooling rack.
- Cut and Enjoy!
To get as much juice as possible, shred the apples over a bowl or dish with a thick lip.
Needless to say this cake was a total success! The hemp seeds added the perfect nutty taste and texture, would easily have guessed the cake had walnuts in it. Just one more reason why you should enter the giveaway if you haven’t already. Plus as a bonus the envy apples come with an apple corer that is so easy to use that I managed it one handed while wearing a certain little fussy one.