It is that time of year when we see pumpkin and apple everything. I love fall. Kellie is coming home from college tomorrow and I wanted to make something healthy but also a little naughty. I decided on my favorite apple cake. I have changed this recipe over the years but I think I am finally going to stick with the one below. Please let me know how you like it if you try it out.
Gluten Free Apple Cake
2 1/4 cup of any gluten free baking flour
1 cup organic sucanat sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon allspice
¼ teaspoon salt
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
3 cups grated organic apples -I use honeycrisp and granny smith (about 4 medium apples)
Zest of one lemon
1 cup ground walnuts or nut of your choice
1/2/ cup dried pineapple or raisins
Now for the naughty part- 1/4 cup caramel. I use the one from Trader Joe’s
1. Preheat the oven to 350ºF. Prepare a 13 x 9 pan
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice and salt. In a separate bowl, whisk the eggs, coconut oil, applesauce, apples, raisins or dried fruit and lemon zest. Fold the wet ingredients into the dry and mix just until the flour is no longer visible. Gently fold your nuts.
3. Transfer the batter to the prepared baking sheet and smooth with an offset spatula. Pour the caramel in any design you want over the batter. Bake for 4-45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack, and cut into squares.
4. Pour yourself a cup of tea and pick up your favorite book and spend some well deserved chillin time and savor the flavors of Fall.