Apple Cherry Cake


This is a no-fuss cake that is easy to put together and tastes fantastic. You can interchange the fruits and use pears instead of apples, or perhaps plums and any kind of frozen berries instead of the cherries. Be creative, experiment – that's the true fun in cooking and baking!

Makes 6 to 8 servings


  • 2 apples, cored and thinly sliced into half moons
  • 3/4 cup brown sugar
  • 1 juice of 2 lemons
  • 1 (12-oz) bag frozen pitted cherries
  • 1/3 cup coconut oil (or butter)
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 zest of 1 organic lemon
  • 1 cup low-fat milk
  • 5 egg whites, whipped to a soft peak
  • 1/2 cup sliced almonds


Preheat the oven to 350°F. In a large bowl mix together the apples, sugar, lemon juice and cherries and set aside.

Add the coconut oil into an 8"x8" baking pan and put in the oven to heat up.

Meanwhile, mix together the flour, sugar, salt, cinnamon and lemon zest until well combined. Stir in the milk and gently fold in the whipped egg whites.

Carefully remove the hot pan from the oven and pour the batter into it. Top with the prepared fruit and gently combine with batter. Sprinkle the sliced almonds over the top, return pan to oven and bake for 55 to 60 minutes.


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