No. 1 : Quick Recipe
Apple Cake with Sage Infused Honey
- 1 ¼ Cups Raw Sugar
- 2/3 Cup Grapeseed or Avocado Oil
- 1/3 Cup Applesauce
- 2 Large Eggs
- 2 Large Egg Whites
- 2 Tsp Vanilla Extract
- 2 Cups Whole Wheat Pastry Flour
- 1 ¼ Tsp Baking Powder
- 1 Tsp Fine Sea Salt
- ½ Tsp Cinnamon
- ½ Tsp Allspice
- ¼ Tsp Baking Soda
- 2 Cups Peeled and Chopped Granny Smith Apples
- 1 Cup Chopped Toasted Walnuts
- Non Fat Greek Yogurt
- *Sage Honey
Preheat the oven to 350F. In the bowl of a standing mixer, beat the sugar, oil, eggs, whites and vanilla until well blended.
In another bowl, combine the flour, baking powder, salt, cinnamon, allspice and baking soda. Gradually beat the dry ingredients into wet mixture until blended. Fold in the apples and walnuts. Spoon into 2 non-stick sprayed loaf pans that have been lined with parchment paper. Bake for 25 – 30 minutes or until a toothpick inserted near the center comes out clean.
No. 2 : Kitchen Smidgen
- 1/2 Cup Honey
- 6 Sage Leaves, crushed
Combine the honey and sage in a small nonstick saucepan over low heat. Bring to a simmer. Remove from the heat and allow to cool before using.
No. 3 : Clever Idea
This simple apple cake is a great make-ahead treat that can be frozen and served up as dessert – or even warmed for a special breakfast with family or friends.
No. 4 : Cheers!
Vietti Moscato d’Asti
Made with grapes from vineyards in the Piedmont region, this lovely slightly sparkling wine smells of peach, rose, apple and ginger. Just sweet enough – with good acidity, good balance, good complexity and a refreshing finish, it’s a wonderful pair with the flavors of this week’s recipe. Remember, when you enjoy dessert, you want to pair a wine of equal or greater sweetness in order to enhance both the wine and the food. This winner from Italy makes the delicious apple cake taste great!