I baked a cute little cake for an officemate’s babyshower last week. I had just gone apple picking with my girl scout troop and had 10 apples in the house, so naturally, it had to be an apple cake. It also was an experiment with whole wheat pastry flour. It worked out well–the cake was appley and moist. but not too sweet. the guest of honor said “how did you know I don’t like too-sweet frosting heavy cakes?!”

I started with a recipe I saw for another apple cake and futzed with it.

• 1/2 c whole wheat flour
• 1/2 c whole wheat pastry flour
• 1 c almond flour
• 4 apples
• 1 t baking soda
• 1 t baking powder
• 3/4 c yogurt
• 2 eggs
• 1 stick butter
• 1 T cinnamon
• 1 t nutmeg
• 1/2 t ginger
• 1 t all spice
• 1/4 c agave syrup
• 1/2 c brown sugar

1. preheat oven to 350
2. whip butter, eggs, agave, and sugar together. beat well
3. mix flours and baking soda together
4. add slowly to the egg/sugar mixture.
5. Add in yogurt and spices
6. grate apples (i used my food processor to make it a quick chore) and add to the batter
7. grease and add parchment paper to 2 9″ round pans.
8. bake for 40 mins or until

For frosting:

• 2 tubs marscapone cheese
• 1 t vanilla
• 1/2 c sugar
• beat all of it together and frost when cakes are completely cool. trust me. wait. I refrigerated overnight and did it the next morning.
• the hat and details are almond paste.