Upon returning from my snow prowl the other day I decided the best way to defrost was to get a little domestic and do some baking. I decided to take a crack at a tasty looking apple cake recipe I'd seen on Poppytalk, which I thought would adapt well to a wheat free version. I'm also trying to cut back on sugar in my baking, so I replaced 1/4 of the sugar in the recipe with chopped dates, and made adjustments to the liquids to compensate for the coconut flour. The original recipe for Teddie's Apple Cake is here. Looks like it's made the internet rounds. If you're stronger-gutted than I and can eat wheat, you may want to refer back to the original, as coconut and other alternative flours can get a little pricey. I'd still jack it up with the dates and apple slices though.
I am 100% an organic Braeburn apple person for straight up eating apples. When in season, go Braeburn or go home. For this though I made use of a few rogue Galas and, I think, a Fiji. Honestly, I think I'll go to the trusty Braeburn or a Granny Smith next time I make it. Also, I hadn't decided to top the cake with sliced apples when I started it, so I was working with a standard greased and floured pan. I'd definitely go springform next time, or at the very least line the pan with parchment. It was a beast to remove from the pan, which explains why there aren't any sexy serving shots. Learn from my mistakes; I promise to do better next time.
Jacked Up Teddie's Apple Cake
1 cup Pan Riso Rice Bread and Baking Mix
1/2 cup coconut flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup almond oil
1/2 cup vegetable oil
1/2 - 3/4 cup water
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1/3 c chopped dates
2 apples - peeled, cored, and roughly chopped
1 apple - peeled, cored and sliced thinly
1/2 cup roughly chopped walnuts
1 tablespoon brown sugar mixed with approximately 1/4 teaspoon each nutmeg, cinnamon and cloves.
Preheat oven to 350F. Butter and flour a 9 inch springform cake tin, or line a regular 9 inch cake tine with bakers parchment.
In a bowl, whisk together the flours, cinnamon, nutmeg, cloves, salt and baking soda together. Set aside.
Beat together the oils, 1/2 cup of water and brown sugar until well mixed. Add in the eggs and vanilla and continue beating until the mix is creamy. Dump in the flour mixture and slowly mix until just combined. Add additional 1/4 c of water as needed if mixture is too thick. Fold in the apples and the walnuts.
Spoon batter into the prepared cake pan. Arrange the sliced apples on top of the cake sprinkle with sugar and spice mix. Bake for 45 minutes or until a cake tester comes out clean. Cool on a wire rack and either release the springform sides of the pan, or gently lift out the cake with the bakers parchment.
It's not a particularly sweet cake - the sort that goes well with tea or coffee. I meant to try it with a little warmed coconut cream spooned over it, in place of the ice cream or whipping cream, which is my delicate constitution's mortal enemy. Next time, because, oh ... there will so be a next time.
xoxo ~ your friend melissa