APPLE ALMOND BUTTER CAKE

This cinnamon-filled fall cake is a classic as soon as apple season rolls around. We especially love the cinnamon topping, which creates a thin, slightly crunchy layer on top. A recipe to make every fall — or, honestly, whenever you’re craving a soft and moist apple cake.

Yields 12

INGREDIENTS

Apple Cake

• 1 cup brown sugar
• ½ cup Almond Butter Sea Salt
• ⅓ cup olive oil
• 1 egg
• ½ cup 2% plain Greek yogurt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 ½ cups all-purpose flour
• 2 cups peeled and grated apples, firmly packed

Cinnamon Topping

• ½ cup brown sugar
• 1 tsp cinnamon
• 1 tbsp salted butter, melted

INSTRUCTIONS

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. In a large bowl, mix the brown sugar, almond butter, olive oil, egg, Greek yogurt, and cinnamon until smooth and well combined.
3. Add the flour and baking soda. Gently mix just until no streaks of flour remain.
4. Fold in the grated apples with a spatula, being careful not to overmix.
5. Pour the batter into the prepared pan and spread it evenly.
6. In a small bowl, combine the brown sugar and cinnamon for the topping. Add the melted butter and mix until slightly crumbly. Using your fingers, evenly scatter small amounts of the topping over the batter.
7. Bake for about 45 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
8. Let cool completely before removing the cake from the pan. Slice and serve.