Have you noticed that things look a little different around here? My sister redesigned this site on word press. Isn’t it gorgeous? She also got me these gorgeous cake plates for Christmas! Aren’t sisters the best? Thank you, Melkorka!
Speaking of the holidays, I didn’t do much cooking or baking to prepare for Christmas for this year, usually I at least bake something or have a small holiday party but for some reason this year it didn’t happen. Maybe it is because our kitchen is a bit small and baking is something I am never inclined to do anyways. Truthfully, I am not really a natural baker. My sister, who went to architectural school is a natural at it, and is an amazing baker, but I definitely do not have her flare for it. However, I get immense joy from baking because it is always surprised by the outcome. I baked that? It also fills one with a sense of accomplishment, and for some reason baking this cake had a healing effect on me. The holidays are so hectic, it really was a zen experience to bake this cake. Odd I know, but cooking has that effect on me, it calms me and makes me feel good.
After reading Sassy Radish’s(one of my favorite bloggers) post on “the perfect apple cake” back in September, I had been wanting to create a gluten free version of the cake ever since. The original recipe is from Merrill Stubbs from food 52. I love how easy the recipe is and how elegant it is. We had a bumper crop of apples this year, actually all of New York State did, and I have a freezer full of homemade apple sauce from our own tree, so this is going to be a go to cake in our home this winter. It is extremely sweet, so I might make it without the glaze for a weekday treat for my husband after work.
If you were going to a dinner party with a gluten free friend or relative this would make for the perfect dessert— it is a very easy gluten free baking undertaking!
Gluten Free Apple Sauce Cake with Caramel Glaze
For the cake:
- 3 eggs (ideally at room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (unpacked and make sure it is gluten free)
- 1 3/4 cups homemade unsweetened apple sauce
- 1/2 cup light olive oil
- 1 teaspoon vanilla
For dry mix (for cake)
- 1 cup white rice flower
- 1/2 tapioca starch
- 1/2 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons powered ginger
- 2 teaspoons powered cinnamon
- 1/2 teaspoon ground all spice
- 1/4 teaspoon freshly ground nutmeg
For the Caramel Glaze:
- 4 tablespoons high quality(pastured) butter
- 1/2 cup brown sugar (make sure it is gluten free)
- 1/2 cup heavy cream
- a pinch or two of sea salt
- 3/4 cups of confectioner sugar (Make sure to sift!)
- Preheat oven to 350 degrees.
- Take a bunt pan and line with butter.
- Beat the eggs using a mixer, then add sugar beat until smooth, then add oil, apple sauce and vanilla.
- Meanwhile combine the dry ingredients and sift. Add the sifted dry ingredients to the cake mixture a bit at a time until completely incorporated(do not over beat).
- Pour batter into cake pan(it will be very wet)
- Bake for 45 minutes.
- Let cool in bunt pan for ten minutes on rack. Then flip and take pan off letting the cake COMPLETELY COOL before you start on the glaze.
For the Glaze:
- Melt the butter in a medium sauce pan over a medium heat. ad brown sugar, cream and salt bring to a boil all the while stirring constantly for about a minute.
- Then turn off heat.
- Let cool for a few minutes, then gradually whisk in the powered sugar(make sure it is sifted, otherwise it will be lumpy!). Until you have a thick and pourable consistency you might need to add more sugar.
- Pour over cooled cake on a cake plate. Enjoy with freshly whipped cream!