What a perfect Fall dessert, just in time for the holidays. If you are looking for a change of pace from traditional apple pie or just a new apple recipe for your menu, this cake is so moist and flavorful it will be a big hit with gluten and gluten free eaters alike. The top is full of apples that have baked to a golden brown and the creamy rich layer under the apples just melts in your mouth. The recipe came from a favorite magazine of mine Cook's Illustrated. I always have good luck with their variation of classic preparations. Their test kitchen experiments with recipes until they get the best results possible. The cake is made in a springform pan and uses simple ingredients to make a truly impressive dessert!
Recipe:
1 1/2 pounds tart apples, sliced (Granny Smith)
1 tablespoon Rum
1 teaspoon lemon juice
1 cup plus 2 tablespoons gluten free all-purpose baking mix
1 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg plus 2 egg yolks (extra large)
1 cup vegetable oil
1 1/4 cup milk
1 teaspoon vanilla
Pre-heat oven to 325 degrees. Spray a 9" springform pan with cooking spray and wrap bottom with tin foil. Place on a rimmed baking sheet.
Microwave sliced apples in a pie plate for 5 minutes then mix with rum and lemon juice, cool.
Mix in a large bowl:
1 cup gluten free all-purpose baking mix
1 cup sugar
baking powder, soda, and salt
In another bowl wisk:
1 egg, oil, milk, and vanilla
Mix wet and dry ingredients. Transfer 1 cup of the batter to a glass measuring cup and add 2 remaining tablespoons of gluten free all-purpose baking mix.
Add 2 egg yolks to the rest of the batter and fold in cooled apples. Transfer to prepared pan and distribute evenly.
Pour reserved batter on top and sprinkle with some cinnamon sugar.
Bake 1 1/4 to 1 1/2 hours or until browned and toothpick comes out clean. Cool 20 minutes then run knife around pan and remove sides. Completely cool 2-3 hours.
To purchase the gluten free all-purpose baking mix go to: www.glutenfreebakingmixes.com
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