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Fresh Apple Cake: Sugar & Gluten-Free

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10 - 12 servings Easy
Total: Active:
1 Rating 

Ingredients (17)

  • 2 ¾ pounds Gala apples
  • 1 lemon, juiced
  • ½ c. gluten-free flour blend
  • 3 T. quinoa flakes
  • 1 ½ t. cinnamon
  • ½ t. nutmeg
  • ¼ t. allspice
  • 1 t. baking powder
  • ½ t. baking soda
  • pinch of salt
  • ¼ c. butter, at room temperature
  • 2 extra large eggs, at room temperature
  • ¼ c. raisin-sweetened buttermilk
  • 1/3 c. apple juice concentrate, unsweetened
  • 1 t. vanilla extract
  • 1 t. lemon zest
  • 1 t. orange zest
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Fresh Apple Cake:  Sugar & Gluten-Free

This cake is in my version of an apple cake my mom used to make for us when we were kids. The slightly sweet, earthy batter just holds the layers of apple together. Make sure to use a good baking apple so that they stay firm and have a good texture. I used gala apples because of their sweet, crunchiness.

Instructions

  1. 1Preheat the oven to 400 degrees. Grease a 10 inch springform pan.
  2. 2Fill a large bowl with cold water and squeeze the lemon juice into the water. Peel and thinly slice the apples, placing them into the water when finished. This keeps them from turning brown.
  3. 3Combine gluten-free flour blend, quinoa flakes, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a medium bowl. Set aside.
  4. 4In a medium bowl, beat the butter with an electric mixer at medium speed until light and fluffy. Add eggs and continue to beat. The butter will be a little clumpy. Add buttermilk, apple juice concentrate, vanilla, lemon zest, and orange zest and mix well.
  5. 5Drain apples, shaking off extra water. Place back into the large bowl.
  6. 6Add wet ingredients to dry ingredients and mix on medium speed until combined. Pour batter over apples and toss, coating apples thoroughly. Turn the apples into the prepared pan, using a rubber spatula to scrape all of the batter out then smooth out the top so the apple slices are laying flat.
  7. 7Bake for 35 – 40 minutes until batter is set and apples are soft but not mushy.
  8. 8Remove from oven and let cool for 10 minutes, then run a spatula between the cake and the edge of the pan and release.
  9. 9*To make raisin sweetened buttermilk, chop 1/8 cup of raisins. Soak in ½ cup buttermilk for 24 hours. Strain the buttermilk before using. Use the raisins in any bread or muffin recipe.
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