Invisible Sorghum Apple Cake
https://www.sorghumcheckoff.com/recipes/invisible-sorghum-apple-cake/

Light, tender and packed with thin apple slices, this sorghum cake is sweet, soft and topped with crunchy almonds.
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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 whole grain sorghum flour
- 1 tsp baking powder
- 1/4 cup of sliced almonds
- Powdered sugar for dusting
Instructions
- 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.
- 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.
- Add the apple slices to the batter and gently fold until well coated.
- Pour apple-batter mixture into the prepared loaf pan, pressing gently to pack it in evenly. Sprinkle sliced almonds on top.
- Bake for 45 – 50 minutes, or until golden brown and a toothpick comes out clean from the center.
- Let it cool in the pan for at least 15 – 20 minutes, then lift out using the parchment. Dust with powdered sugar before serving.