Paleo Salted Caramel Apple Cake

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Happy first day of Autumn! 

It’s definitely Fall out there. The nights drop below freezing, and the daytime sun has lost its strength. Most of the garden is tucked into or cellar and freezers... or scattered all over my basement to dry or ripen (pumpkins, squash, tomatoes, beets, potatoes, onions...). 

I’m trying not to be sad about saying farewell to the growing season by turning my focus to some kitchen creativity. I love gathering recipes from other bloggers, chefs and cookbooks and tweaking them to my liking. Last night's dessert was no exception! 

I started with a lovely moist paleo apple cake  and then topped it with a thick layer of paleo caramel sauce. The finishing touch was a sprinkle of Maldon sea salt flakes. 

Without further ado, I give you:

Salted Caramel Apple Cake 

For the cake:

1/2 c coconut oil, melted
1/2 c raw honey
4 eggs
2 tsps vanilla
1/2 c almond flour, firmly packed
1/4 c coconut flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 c pecans, roughly chopped 
2 1/2 c apples, diced

Preheat oven to 325 and grease a 9” springform pan. Using a stand mixer or beater, beat oil, honey, eggs and vanilla at medium speed until smooth and thick. Add dry ingredients and beat until fully incorporated. Stir in nuts and apples. Pour into greased pan and bake for 45 minutes, until golden brown and toothpick comes out clean. Allow to cool before removing springform ring, then top with caramel. 

Paleo Caramel

• 1/2 c coconut oil
• 1/2 c raw honey
• 1 c plain almond milk (homemade or paleo approved; you can substitute coconut milk)

In a saucepan, bring the coconut oil and honey to a boil. Boil on medium until it reaches a nice caramel color.  Remove from the heat. Add almond milk and whisk until smooth. Return to heat and simmer, stirring occasionally, until quite thick. Allow to cool a little before spreading on top of the cake. 

Sprinkle with a little flaked sea salt and allow to set up for half an hour before serving. 

From my kitchen to yours... enjoy!