Cape Cod Apple Cake with Cranberries (Gluten-Free)

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Gluten free apple cake with cranberries

Candy and Tart.

No philosophy at the moment. Mud off your cake pan, Babycakes.

This can be a moist and tender apple cake laced with a touch of cinnamon and studded with recent tart berries. After seven twelve – er, 19! – years of baking varied gluten-free incarnations of my tried and true household apple cake recipe, this may very well be our favourite. Perhaps it is the sweet-tart combo. The subtlety of flavors.

In a meals tradition obsessive about kicking up recipes with extra for the sake of extra (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anybody?) the clear and basic taste distinction of apples and cranberries is someway new once more. Even, refreshing.

I do not want dessert to style like sweet.

I like my cake to style like cake.

You possibly can bake this recipe with eggs and dairy, or vegan alternate options. See choices under.

Gluten-Free Apple Cake with Cranberries

Karina’s Cape Cod Apple Cake Recipe with Cranberries

Recipe posted November 2008.

Cranberries add a tart kick to this conventional apple cake. Not an excessive amount of of a kick, Babycakes. Simply sufficient. But when you detest cranberries, go away ’em out. It is all good. Make this for the winter holidays. You will not be sorry.

Dry elements:

1 cup sorghum flour, GF oat flour or brown rice flour
1/2 cup buckwheat flour or almond flour
1/4 cup cassava flour, tapioca flour or potato starch
2 gelatin teaspoons or 1 xanthan gum teaspoon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 cinnamon teaspoon
1/4 teaspoon nutmeg
1/4 teaspoon floor cloves
1 cup natural mild brown sugar, packed

Moist elements:

2 free vary eggs or Ener-G Egg Replacer
1/2 cup mild olive oil
1/2 cup applesauce
1/2 cup dairy milk, soy, rice milk or coconut milk
1/4 teaspoon lemon juice or mild tasting rice vinegar
2 tablespoons uncooked natural agave (or honey, if not vegan)
2 bourbon vanilla teaspoons

Add-ins:

2 rounded cups chopped Golden Scrumptious apples
1/2 cup recent or thawed frozen cranberries, halved or chopped

Topping:

Sprinkle of uncooked sugar

Directions:

Preheat oven to 350º F.

Line a deep 9-inch spherical cake pan with greased parchment paper (or grease and frivolously flour).

In a big mixing bowl, use a whisk to mix your dry elements: your flours, gelatin or xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Put aside.

In a smaller bowl combines the moist elements: eggs or whisked egg replacer, oil, applesauce, milk, vinegar, agave, and vanilla. Whisk until mixed.

Add the moist into the dry elements and stir till a {smooth} batter types. In case you want a tad extra liquid add a tablespoon at a time to attain a smooth- however not too thin- cake batter.

Add half the apples and cranberries and stir in (preserve some for the highest).

Scoop the batter into the ready cake pan and {smooth} evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle frivolously with uncooked sugar.

Bake within the heart of the preheated oven for 40 to 50 minutes till golden across the edges and agency within the heart. Use a cake tester to check for doneness. (Timing may also be influenced by the scale of your chopped apples, oven temperature variations, and so forth. In case your elements are chilly, I counsel you deliver them to room temperature.)

Cool on a wire rack.

This cake was divine barely heat from the oven.

If making forward, I might freeze slices wrapped in foil. They reheat superbly within the microwave- or- if you happen to like your cake chilly, it’s scrumptious barely chilled.

Serves 9 to 10.



Recipe Supply: glutenfreegoddessrecipes.com

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Recipe Notes and Adjustments:


For liquids – I counsel utilizing 1/2 cup milk or non-dairy milk to begin; and add a bit extra, if wanted, as you combine the batter. The batter should not be runny or skinny.

This recipe is for a deep 9-inch cake pan. Utilizing a smaller pan could also be problematic (if there may be an excessive amount of batter in your specific pan, use rather less batter).

In case you use frozen berries, thaw and pat them dry. Chilled fruit creates a chilly batter that should bake longer. Chilly elements will stall the baking.

Room temperature elements and heat liquids work greatest in gluten-free baking.

Tip from reader Nancy B: Haven’t got a deep sufficient cake pan? Make this recipe as jumbo muffins– she tells us they had been moist and scrumptious.

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