Gluten-Free Apple Cake

Fall is in full swing in our house with cozy fires, pumpkin pie, and a weekend trip to the local apple orchard. As my family lined up for donuts, I begin filling a huge bag with the every variety of apple I could find. Baldwin, Gingergold, Candycrisp, Macoun, and Jonagold are just a few of the many gorgeous varieties offered. My head was spinning with ideas for my next dessert. I have been making this cake for years, but decided it was time to adapt it to a wheat free recipe. Sometime I serve it with a chocolate sauce and/or an orange flavored whipped cream.

Ingredients:

  • 4 medium apples (variety of you choice) (about 1 1/2 lbs.), peeled and cut into 1/4″ pieces
  • 2 cups plus 4 tbs. sugar
  • 2 1/2 tsp. cinnamon
  • 4 large eggs
  • 1 cup oil (melted coconut, grapeseed, light olive oil or canola)
  • 1/4 cup orange juice
  • 1 tbs. grated orange peel
  • 1 1/2 tsp. vanilla extract
  • 3 cups gluten-free flour blend (add 1 1/2 tsp. xanthan gum if your mix doesn’t contain it)
  • 3 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cardamom (optional)

 

Preheat oven to 350 F. Oil and flour 6″ pans or line a muffin tin with parchment squares. Mix apple pieces, 4 tbs. sugar and cinnamon in a small bowl.

In a large bowl, combine the 2 cups of sugar, oil, eggs, orange juice, orange peel and vanilla extract; whisk to blend.

Stir the gluten-free flour blend, baking powder, salt and cardamom into the egg mixture.

Pour the 1/3 the batter into the prepared pan or muffin tin, sprinkle apples over the batter. Top with the remaining apples, then the batter.

Bake the 6″ cakes for 30 -40 minutes or until a toothpick comes out clean. The individual cakes will take 15-20 mins.

Recipe makes 12 individual cakes (baked in muffin tins) or two 6″ cakes. Can be made a day ahead, but best served the day it’s baked.

 

Quick Chocolate Sauce

Ingredients:

  • 1 cup apple juice
  • 4 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 tbs. brandy (optional)

Heat the apple juice in saucepan until simmering. Add the chocolate and vanilla, stir until smooth. Let cool. Serve warm or room temperature along with the apple cake.

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