Purple Potato Cake with Autumn Fruits

Instructions

1. Preheat oven to 350°F. Line a bread pan with a piece of parchment paper.
2. In a mixing bowl, whisk together milk, vinegar, and flaxseed. Let sit for 10 minutes, or until mixture is frothy.
3. Add the maple syrup and vanilla to milk mixture. Mix well. Add potatoes and cranberries.
4. In a separate bowl, combine pastry flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well using a whisk.
5. Add wet mixture to dry mixture; mix well.
6. Pour batter into bread pan. Spread out evenly. Arrange the apples on top in a nice pattern.
7. Bake 60 minutes. Cake is done when a toothpick inserted in center comes out dry.
8. Transfer the cake in its pan to a cooling rack to cool.
9. To make glaze, in a bowl whisk together maple syrup, lemon juice, and pumpkin pie spice. Drizzle over the cake and let the cake cool down completely. Let the drizzle seep to the bottom of the cake, peeling the parchment paper from the sides of the cake if needed.
10. Chill cake in fridge for 1 hour or until ready to serve.