Skip to main content

Invisible Sorghum Apple Cake

https://www.sorghumcheckoff.com/recipes/invisible-sorghum-apple-cake/

Prep Time

15 Minutes

Make Time

50 Minutes

Yield

6 – 8 slices

Sorghum Form

Light, tender and packed with thin apple slices, this sorghum cake is sweet, soft and topped with crunchy almonds.

Ingredients

  • 3 – 4 large apples (Approximately 5 cups), peeled, cored and thinly sliced (if using mandolin, set to 1/8 inch slice)
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tbsp melted salted butter
  • 3/4 cup whole grain sorghum flour
  • 1 tsp baking powder
  • 1/4 cup of sliced almonds
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F. Lightly grease or line a 9x5 inch loaf pan with parchment paper, making sure to leave some extra hanging over the sides to help lift the loaf out easily after baking.
  2. In a large bowl, whisk together the eggs and sugar until pale yellow, 2 to 3 minutes. Whisk in milk and melted butter. Stir in sorghum flour and baking powder until smooth.
  3. Add the apple slices to the batter and gently fold until well coated.
  4. Pour apple-batter mixture into the prepared loaf pan, pressing gently to pack it in evenly. Sprinkle sliced almonds on top.
  5. Bake for 45 – 50 minutes, or until golden brown and a toothpick comes out clean from the center.
  6. Let it cool in the pan for at least 15 – 20 minutes, then lift out using the parchment. Dust with powdered sugar before serving.