Wheat-Free Apple Cake with Coconut Flour.
The weather here has hula-hooped back into summer. I kid you not. It is ninety-seven degrees here in Little Russia, my West Hollywood neighborhood. As in 97. That's three shy of one hundred, Bubbe. In September. And what am I doing? Baking a cake. Heating up the kitchen. It figures.
As soon as I buy apples and start daydreaming about my favorite fall confections, imagining clear, cool evenings and Eva Cassidy's haunting rendition of Autumn Leaves, September turns sultry and sends me back into the closet, peeling off my straight legged jeans and Converse All Stars faster than Gordon Ramsay can mock sashimi.
So I may as well share my latest gluten-free cake recipe with you. I mean, I suffered extreme heat for it. I hot flashed till I was squishy for it. I panted and sweat until I resembled an over-ripe heirloom tomato. You know, dimpled and dented. Flabby. A little misshapen. And well. Squishy. Not a pretty sight.
Not that I'm trying to induce guilt or anything.
So go ahead. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in hot little WeHo. Really. Go. Bake. Discuss. Have some coffee.
And coffee tawk.
Recipe posted September 2010.
Karina's Wheat-Free Coconut Apple Cake Recipe
Coconut flour gives this elegant apple cake a moist and tender crumb with a subtle coconut flavor. For those of you not particularly fond of coconut flour, you could substitute almond or hazelnut flour.
Line the bottom of a 10-inch Springform cake pan (you'll need a deep pan for this cake) with parchment paper.
Preheat the oven to 350ºF.
In a mixing bowl, whisk together:
1 cup sorghum flour (aka jowar flour)
1/2 cup organic coconut flour
1/2 cup tapioca starch
1 scant teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/3 cup organic light brown sugar
1/2 cup organic coconut oil, melted, or vegetable oil
1 cup light coconut milk
2 beaten organic free-range eggs or use Ener-G Egg Replacer mixed
2 teaspoons bourbon vanilla extract
Beat the ingredients until the batter is silky and smooth. If the batter is stiff, add a little more coconut milk to thin. (This gluten-free cake batter should be a bit thinner than a gluten-free muffin batter, but not too thin.)
Let the batter rest while you prepare the apples.
4 medium organic apples- such as Golden Delicious and Macintosh.
Peel and core the apples. Slice into even slices- not too thin.
Add roughly three quarters of the sliced apples to the cake batter and stir by hand to distribute.
Using a silicone spatula, scoop the cake batter into the prepared Springform pan. Smooth and even out the batter as best you can.
Press the remaining apple slices into the top of the cake batter in a circular pattern as shown.
Sprinkle the top of the cake batter and apple slices with organic cane sugar or turbinado sugar crystals for a crunchy sweet top crust.
Bake in the center of a preheated oven until golden and firm. The cake should bake in roughly an hour- anywhere from 55 to 60 minutes. Do a test for doneness by inserting a small thin knife or a wooden pick into the center- it should emerge clean.
Cool the cake on a wire rack for ten minutes. Using a very thin spatula, loosen the sides of the cake from the pan and unclasp the Springform pan. Continue cooling the cake.
Slice with a sharp cake knife and serve slightly warm or at room temperature.
Wrap leftover pieces in foil, bag and freeze for best texture and taste.
Cook time: 1 hour
Yield: Serves 10
Recipe Source: glutenfreegoddess.blogspot.com
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