It's time to make fall infusions, ladies and gentlemen!
I highly suggest a cinnamon/clove infusion or a cardamom infusion. You will not be sorry! Not only can you use these for baking, they are delicious for drinking too!
This apple cake recipe would be great to have at a holiday gathering; you could make mini cupcake-style cakes, like me, or you could make them in one larger bundt pan.
1 c. coconut sugar
1/2 c. coconut oil, softened
1/4 c. organic non-hydrogenated shortening, like Spectrum
2 T. infused bourbon
1 1/2 c. organic whole wheat pastry flour
1 ripe banana, smushed
1 tsp. baking soda
pinch of sea salt
1/2 tsp. ginger, ground
1 tsp. cinnamon
pinch of ground cloves
1/2 c. walnuts or pecans, chopped, optional
1 large apple, peeled and grated
Preheat the oven to 350°. Grease a cake pan with coconut oil or shortening.
In a small bowl, combine the dry ingredients: flour, baking soda, salt, ginger, cinnamon, and cloves.
In a larger bowl, cream the sugar with the coconut oil, shortening, bourbon, and banana. Once it's all combined, add the grated apple. Slowly incorporate the dry ingredients as well as the nuts.
Scoop the batter into muffin tins or a bundt cake pan.
Bake the cake for 25-30 minutes. Insert a toothpick and make sure that it comes out clean. Allow the cake(s) to cool completely.
I topped mine with a dollop of homemade caramel, a whole pecan, and a sprinkle of cinnamon. DEELISH.