PREPARATION:

1. Preheat the oven to 350 degrees F. Sift all of the dry ingredients into a mixing bowl and whisk together well. In another mixing bowl, combine all of the wet ingredients (including the melted butter—but not the syrup or crème fraiche) and whisk together well. Pour the wet ingredients into the dry and combine until the batter is formed. Fold in the apple and walnuts and stir well.
2. Prepare an 8 x 8 inch cake pan by lining the bottom with parchment paper and spraying with cooking oil spray. Pour the batter into the cake pan and place on top of a baking sheet before transferring to the oven. Bake until the cake is fully cooked through (place a toothpick in the center and make sure it comes out clean to check if it is done), rotating once midway through cooking, about 40 minutes. Remove from the oven and place on a rack to cool, about 10 minutes. Slide a knife around the edge of the cake and invert onto a piece of parchment paper on top of a rack. Let the cake cool completely. Using a pastry brush, gently dab the cake with Cider Syrup, letting the cake soak up only ¼ cup before adding the remaining syrup. Slice and serve with a dollop of the whipped crème fraiche.

   Editor's Note: Look for organic dairy and organic, locally-grown apples—try at your local farmers market.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Willis' Cider House Rules Episode of Emeril Green.

5. WATCH VIDEO: Emeril's Vermont Adventures