Friday, October 28, 2011

Apple Coffee Cake (gluten free)


Apples are a sure sign that autumn is underway. We are blessed to have an apple tree in our backyard. The apple variety growing on our tree isn’t very good for eating fresh out of hand, but it’s great for baking.

I began working on this apple cake recipe last year and after several attempts, I still felt that it just wasn’t good enough to share. I’ve made it several more times this fall, and I’m finally happy with it.  Recipe development is like that. Sometimes it can take a dozen revisions, as was the case with this recipe for apple cake.


I don’t have the energy I used to, either, so as happened with this recipe, it took over a year to make it enough times to get it right. It makes me miss those days of working in product development when I had a staff of technicians to which I could hand the recipe revisions (and who cleaned up afterwards).

About the topping: I’ve made the cake several times with the topping added to the batter before baking and with the topping added about half way through the baking. I prefer the fluffier texture of the cake with the latter and have written the recipe that way, but the cake is good with the former method too, just a little more dense.


Apple Coffee Cake
(gluten free)

1¼ cup white rice flour
½ cup tapioca flour
½ cup cornstarch
¾ cup sugar
¾ cup brown sugar
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup milk of your choice (I use almond milk)
¼ cup canola oil or coconut oil (melted)
3 eggs, slightly beaten
2 cups finely chopped apple*

Topping:
½ cup white rice flour
½ cup tapioca flour
½ cup quick cooking oats (gluten free)
1 cup brown sugar
½ teaspoon cinnamon
6 tablespoons butter

Preheat oven to 350°F.

Topping Instructions
Mix together dry ingredients in a small bowl. Cut in butter with a pastry mixer or by pulsing in the food processor. Set aside.

Cake Instructions
Combine dry ingredients in a large bowl and mix together well. In a separate bowl, combine oil, eggs, and milk. Stir liquids and apples into dry ingredients. Pour into a greased 9 x 13 inch baking dish and bake for 20 minutes. Sprinkle topping evenly over top of cake and bake for an additional 15 to 20 minutes, or until toothpick placed in center of cake comes out clean.

Allow to cool for at least 30 minutes before serving.

*This apple cake can be made with either fresh or frozen apples.

Printable Version

Enjoy!

Cindy

6 comments:

  1. This looked so good I had to make it today! It's in the oven now and I can't wait to taste it. ☺

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  2. I hope you enjoy it as much as we do. Thanks for the comment!

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  3. Hi Cindy!
    Thanks for visiting my blog :) I agree with you those pretzels look very yummy :0)
    I can't wait to try your Apple Coffee Cake!!! I was wondering if I could substitude all the individual flours you add and just add Pamela's All Purpose Flour or the Pancake Flour, what do you think?
    I'm so new to the Gluten Free world that I'm just learning to bake with these new ingredients :0)
    Thanks!

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  4. Christina-I frequently make this cake with Pamela's Baking and Pancake Mix: replace the rice flour, tapioca flour and cornstarch with 2 1/4 cups baking mix and leave out the xanthan gum, baking powder and salt as these are included in the baking mix. It's a quick, ease "cheat".

    I've also make it replacing the flours and xanthan gum with Jule's Gluten Free Flour, and that works well too. I haven't tried it with the Pamela's Bread and Flour Mix yet, but it should work too. If you try it, please let me know how it works out.

    Love the title of your blog!

    Cindy@WheatlessFoodie

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  5. Cindy,

    Your blog looks delicious. May I use the photo of the apple in an article I am writing on Hubpages? Your apple photo goes with your 'Apple Coffee Cake (gluten free).'

    It is important to me to have permission for any images I use. Your email could be sent to me at emanatepresence at live dot com. Thank you!

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    Replies
    1. Gary,
      You may use the photo with attribution to this blog.
      Thank you,
      Cindy

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