Sour Cream Apple Cake
Bake Me a Cake.
Tis the season for flourless cakes, so I thought I might reprise one of my first gluten-free recipes, based on a traditional Jewish apple cake recipe I had used for years. Using nut meal instead of flour is a baking tradition in Eastern Europe and a favorite way to make a cake during the season of Passover. Almond meal makes this cake a dense, chewy and delicious dessert or a perfect snack with tea.
So Bubela- go bake a cake.
Almond meal gives this gluten-free wheat-free apple cake a satisfying chewy texture. Both blanched and regular almond meal works. Blanched almonds produce a slightly softer flour.
Preheat oven to 350ºF. Line a 10-inch Springform pan with greased parchment paper. Springform pans are deeper than average cake pans.
As always, make sure the oven is preheated.
I used large eggs, not extra large.
Make sure the apples are drained well and not cold.
If you use a smaller cake pan the cake may stay wet in the center.
I baked this cake at sea level and it took an hour; but as always, go by your own experiential wisdom. If the cake needs a bit longer to bake, please do so, and keep an eye on it.
Sometimes I mix it up and use a combo of pears and apples.