The apples and almonds in this cake make it amazingly crunchy and moist. If you are watching your sugar intake, 1/2 cup of sugar can easily be used instead of 3/4 cup.

1 cup  Highwood Crossing Organic Muffin and Pancake Mix
1/4 cup  Highwood Crossing Organic Flax Seed ground*
3/4 cup  granulated sugar
2  eggs
2/3 cup  buttermilk or plain yogurt
2 Tbsp  Highwood Crossing Organic Canola Oil
2 Tbsp butter
1 tsp vanilla
2 -3 apples, peeled and sliced or sliced if doing an upside down cake option

Topping
1/3 cup  sliced almonds or pecans
1/3 cup  granulated sugar
1 tsp  cinnamon

*2 Tbsp of seeds grind up to make the 1/4 cup of ground flax seed required for this recipe.

Preheat oven to 350ºF.

In bowl, stir together Highwood Crossing Muffin and Pancake Mix, flax seed, and sugar. In separate bowl, beat eggs; stir in yogurt, oil, butter, and vanilla. Stir into flour mixture until just combined, add apples to batter. Pour into greased 9” or 8×8 pan.

Combine almonds, sugar and cinnamon, sprinkle over batter. Bake for 45 minutes or until toothpick inserted into center comes out clean.

Upside Down Cake Option: Arrange apple slices in an attractive pattern on the bottom of the pan. Sprinkle sugar, almond mixture on the apples. Add the above batter. After baking invert onto a plate while warm.

Makes approximately 8 Servings