GLUTEN-FREE EUROPEAN APPLE CAKE
My Romanian family all make some version of this dense apple walnut cake every autumn. I think it's common to Germans, Austrians, and Hungarians too. I'm so pleased that I could almost replicate the taste and texture without wheat! Coconut flour can be substituted for almond flour. Makes a 9x13-inch pan. When cool, you can dust with confectioners' sugar if desired.
Provided by Ann Kosa
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
- Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
- Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 401 calories, Carbohydrate 48.5 g, Cholesterol 46.5 mg, Fat 22.6 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 269.9 mg, Sugar 34.2 g
APPLESAUCE RUM-RAISIN CAKE
This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time P1DT1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
- In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 46.7 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 327.4 mg, Sugar 27.2 g
APPLE RUM RAISIN CAKE (GLUTEN-FREE, LOW-GI)
I used a gugelhupf pan here, but you can just use a round 7-inch cake pan. If you'd like to lower the glycemic index, you can omit raisins and replace coconut sugar with erythritol or xylitol. This cake is pretty moist and does crumble a little when you slice it, so please don't make the batter too loose by adding too much applesauce. This cake is good with ice cream (vanilla, rum raisin, salted caramel, dulce de leche, etc.). Fore more healthy, gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 7-inch round cake, 6 serving(s)
Number Of Ingredients 18
Steps:
- In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
- Add rum and mix. Turn off heat and set it aside.
- Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
- In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
- Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
- Add the apple and raisin mixture and walnut pieces (if using) and mix.
- Bake for about 40 minutes.
- When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
- Infuse love, slice and serve.
Nutrition Facts : Calories 301.9, Fat 21.1, SaturatedFat 8.4, Cholesterol 92.5, Sodium 89.6, Carbohydrate 23.3, Fiber 4, Sugar 14.3, Protein 6.1
RUM-RAISIN APPLE CAKE
Provided by Selma Hurwitz
Categories Cake Rum Egg Dessert Bake Quick & Easy Raisin Apple Walnut Spring Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Boil rum in heavy small saucepan until reduced to 1/4 cup. Set aside.
- Sift next 5 ingredients into medium bowl. Using electric mixer, beat rum, sugar, eggs, oil, and vanilla in large bowl until slightly thickened, about 5 minutes. Add flour mixture; beat just until blended. Stir in apples, walnuts, and raisins. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack. Cut into squares and serve.
APPLE RUM CUSTARD CAKE
Make and share this Apple Rum Custard Cake recipe from Food.com.
Provided by Sackville
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the currants in a small bowl and pour the rum over them.
- Allow to soak for at least 20 minutes.
- Peel, core and cut the apples into 1/4 inch thick slices.
- At this point, pre-heat the oven to 350 F and start making the pastry.
- Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
- With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
- Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
- Now fill the pastry shell.
- Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
- Sprinkle the mixture over the dough in the pan and spread the apples over it.
- Drain the currants and set the rum aside.
- Scatter the currants over the apples.
- Bake in the middle of the oven for 10 minutes.
- During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
- Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
- Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
- Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
- Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
- Remove the pan from the oven and let the tart cool completely before removing from the springform.
- Slide onto a cake plate and serve.
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- Soak raisins in rum. Put raisins into a small bowl, add rum stir to coat, cover with plastic wrap and let stand at room temperature for 2 hours (or overnight).
- Preheat oven to 350°F (180°C). Coat 10 inch round springform pan with non-stick spray (or grease well with butter), then line bottom with parchment paper.
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- Add eggs and mix on low speed for a few seconds, then increase the speed to high and beat for 1 minute until light and fluffy, draining rum from the raisins to the batter as it mixes.
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