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
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*
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.
Mix together dry ingredients in a small bowl. Cut in butter with a pastry mixer or by pulsing in the food processor. Set aside.
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.
Posted by Cindy at 4:40 PM