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Happy Valentine’s Day! If you’re cooking ‘in’ this year, you might want to consider this delicious Gluten Free Caramel Apple Cake that the Kitchen Divas in Training and I developed yesterday. You may recognize the technique of whipping the eggs and sugar, then adding very soft butter- it’s a classic cake technique outlined by Julia Child in many of her recipes.
This was the big girl’s first effort in making a cake all by herself. One change she recommended was skinning the apples. The skins look really pretty, but as she discovered this morning, they are hard to cut through. With the rest of the cake so tender, she thought it would be best to be able to cut through the apples too.
Using good caramel is key- and I happened to have this lovely, lovely jar of caramel that a friend had given me for Christmas. When you receive a fabulous gift like that, it demands special treatment. This is a rich, moist cake. I think it’s perfect with a cup of coffee- and therefore a delicious candidate for breakfast! It’s tender and moist, and the gluten eaters in your life will have no idea this cake is gluten free!
If you like the flavors in this cake, be sure to check out a pie of similar flavor- our Caramel Apple Pie– so yummy!
In other news: Feel free to post your comments, stories, food photos and recipe questions here or on our new Facebook page! Please stop by and say hi! And don’t forget to ‘like’ us!
6oz unsalted butter
3 large eggs
3/4 cup sugar
1/2 cup almond meal flour
1/2 cup coconut flour
1/4 cup sorghum flour
1 apple- sliced thinly, skinned, and sprinkled liberally with lemon juice & water
1/2 cup good quality caramel
Preheat the oven to 350 degrees Fahrenheit. Trace the bottom of the cake pan on a piece of parchment and cut out the circle. Place it in the bottom of the pan. If you are using a non-stick baking pan, this is all you have to do. If you’re using a different pan- grease and flour the sides, then place the parchment in the bottom.
Using a stand mixer (or a hand mixer if you don’t mind a little extra work) mix the butter using the paddle attachement until it is verysoft and creamy- about 6-7 minutes. You want the butter to feel like frosting. Remove the butter from the stand mixer bowl and set aside. Scrape the bowl clean and then either wipe with a paper towel or clean the bowl. (This is a pain, I know- it’s either wash the bowl or have your arm fall off using a hand mixer. I decided the path of least resistance was to wash the bowl.)
In your clean stand mixer bowl, now place the eggs and sugar. You can use the whisk attachment for this. Start off on low, and gradually increase speed to high (between 8-10) and set your timer for 5 minutes.
After 5 minutes, the eggs should be pale and very, very fluffy. Turn the stand mixer to low and quickly add the dry ingredients in a steady stream. Then add the softened butter. Turn the speed up to medium and mix for 5 seconds.
Remove the bowl from the stand- try and get as much batter out of the whisk attachment as possible- it will be thick. Spoon the mixture into the pan. It will come out in a big blob and you will have to use the spatula to smooth it out and over to the sides.
When the batter has been smoothed, place the apples on top in a pretty design- pressing the apples into the batter.
While the cake is still hot, poke holes in the top with a toothpick. Then, using a small, flexible spatula, spread the caramel over the apples and let it drip down the sides. The heat will help thin the caramel and it will fill in the holes.
Allow to fully cool before enjoying. We waited overnight, and the caramel really sunk in to the top layer of the cake. It also cooled along the sides, so we enjoyed a bit of the caramel with the ‘crust’.