Almond Apple Cake

Directions

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   1.
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   Preheat your oven to 350 F and spray a 9 x 3 inch spring form pan with cooking spray.
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   2.
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   In a medium saucepan on medium/high heat, combine the chopped apples, honey and cinnamon to make the filling.
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   3.
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   Cook until soft, about 3-4 minutes.
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   4.
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   Once the apples are soft, remove pan from heat and slightly mash them with a fork.
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   You want them mostly mashed, but with some bigger chunks for texture.
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    Set aside.
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    5.
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    In a large bowl, combine the almond meal, salt, baking powder, baking soda, cinnamon and ginger.
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    Mix until well combined.
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    Set aside.
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    6.
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    In a medium bowl using a mixer, beat together the lightly beaten eggs, vanilla, almond milk, date sugar, stevia and honey.
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    7.
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    Pour the wet ingredients into the dry ingredients and mix until well combined.
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    8.
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    Take the remaining 1/2 an apple and cut it into quarters, then cut each quarter into thin slices.
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    9.
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    Lay the apple slices on their side on the bottom of the prepared pan in a spiral shape, so just the inside ends are lightly touching.
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    10.
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    Pour about 1/2 the batter into the pan and spread carefully, making sure not to move the apple slices around too much.
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    11.
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    Spoon the apple filling over top and spread evenly.
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    12.
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    Carefully spoon the remaining cake batter over top of the apple mixture and spread it out evenly.
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    This does require you to be patient and gentle to make sure you dont end up mixing all the apple filling in with the cake dough.
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    13.
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    Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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    Remove pan from oven and set it on a rack.
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    14.
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    Let the cake completely cool in the pan.
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    15.
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    To serve, run a knife along the edge of the pan before opening the springs, to make sure your cake doesnt rip in half!
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    Notes: I did think the cake was a little on the sweet side, but the hubs and all his coworkers loved it like this.
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    You may want to taste the batter before adding the stevia, keeping in mind that it will get slightly less sweet when baked!
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    The cake freezes beautifully!