This buttery pound cake will have you dreaming of picturesque inns and apple orchards in enchanting Normandy.
Makes 8-10 servings
3 cups sparkling apple cider
2 cups (240g) sprouted whole wheat flour or whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
4 tablespoons earth balance or other vegan butter alternative
1/4 cup avocado oil
1 1/2 cups coconut sugar
3/4 cup unsweetened apple sauce
1/2 cup water
1 teaspoon vanilla extract
2 tablespoons apple cider vinegar
1/2 cup brown rice syrup
Preheat the oven to 350° F. Oil and flour a bundt pan and set aside. Pour the cider into a saucepan and simmer over medium to medium-high heat until reduced to 3/4 cup, about 10-15 minutes. In a medium bowl combine the flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and ginger. Whisk together then set aside.
In a large bowl combine the earth balance, vegetable oil, and coconut sugar and blend together using a whisk, hand or electric mixer. Next beat in the apple sauce.
Check your cider reduction. If it’s reduced to ¾ cup, set aside 1/2 cup for your glaze, then pour the other 1/4 cup of reduction into the bowl with the rest of your wet ingredients along with water and vanilla extract. Whisk until combined. Lastly add in the apple cider vinegar. Mix in the dry ingredients, and beat until combined.
Pour the batter into your prepared pan and bake on the center rack for 40-45 minutes. It’s done when you poke the middle with a knife or wooden skewer and it comes out clean or springs back to the touch. The cake will continue baking after it comes out of the oven so don’t overbake it.
Transfer the cake to a cooling rack or the top of your stove to rest for 10 minutes.
To make the glaze, whisk together the remaining 1/2 cup reduced cider with brown rice syrup and cinnamon. Invert the cake onto a cooling rack and lift the pan off the cake. Cool completely before glazing. Slide a piece of parchment or waxed paper under the cooling rack and spoon the glaze over the cake. Transfer the cake to a platter and sprinkle the top with coconut sugar, if desired as a garnish.