GLUTEN FREE JEWISH APPLE CAKE; GF TEA PARTY PART V – SWEETS CONTINUED

Posted by Bryna Bear aka Gluten Free Baking Bear

     This recipe was one from my college roommate, Diane.  During one of the school breaks from SUNY Oswego I stayed with her family, who lives in East Aurora, New York.  Her mother made this cake while I was visiting and that was the first time I ever tasted this recipe.  I have made this cake many times over the last 40 years (I can’t believe I graduated college almost 40 years ago!) with many compliments on both taste and texture.

     I was able to convert it to gluten free successfully.  This recipe stays very moist and the apples are soft and flavorful.  I have tried baking this cake many ways.  I have cut the apples thick and thin; with two layers of apples and with one larger one; with vanilla extract, orange extract and almond extract.  It comes out good no matter how you slice it…pun intended.

GLUTEN FREE JEWISH APPLE CAKE

CAKE
2 cups	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea or Chickpea/Fava Flour
2 cups	Sugar
1 cup	Butter, melted or oil
4	Eggs
2 tsp.	Pure Vanilla, Orange or Almond Extract
4 tsp.	Baking Powder
2 tsp.	Xanthan or Guar Gum
½ tsp.	Salt
½ cup	Orange Juice
2 Tbs.	Apple Cider Vinegar
APPLE FILLING
6	Apples, medium sized (McIntosh, Stayman Winesap & Fiji apples work well.)
3 Tbs.	Sugar
1 tsp.	Cinnamon

DIRECTIONS

Preheat oven to 375 degrees.

Grease a 10"/12 cup Bundt pan.

Position oven rack in center of oven.

     Peel, core and thinly slice the apples. 

     In a bowl, place apples, 3 Tbs. sugar and cinnamon. Mix well and set aside.

     In a saucepan, melt butter.  Add 2 cups of sugar and stir.  Allow to cool.

     Add eggs and pure extract of your choice to the butter/sugar mixture in the pan and mix well.

     In a large bowl, or the bowl of a stand mixer, add flours; baking powder; salt; xanthan or guar gum.  Stir until well blended.

     Add the butter, sugar and egg mixture to the flour.  Also add the orange juice and mix well.

     Add the vinegar last and mix in until well blended.

     For one large layer of apples put ½ the batter in the greased bundt pan.  Layer all the apples evenly over the batter and then cover the layer of apples with the rest of the batter.

     For two thinner layers of apples, put 1/3 the batter in the pan and layer ½ of the apples on top of the batter.  Next cover the apples with the second 1/3 of the batter.  Then cover this batter with the other half of the apples.  Lastly, cover the top layer of apples with the last 1/3 of the batter.  Be sure to cover the top layer of apples completely with batter so that the apples do not burn during baking.

     Place bundt pan in the center of oven and bake for about 1½ hours.  Cake is done if it springs back when the center is lightly pressed with a finger or when a toothpick inserted in the center comes out clean.

     After the first 20 minutes of baking cover with foil to prevent excessive browning.

     When cake is done, let the cake cool on a rack for 10 minutes.  Then, loosen the edges of the cake from the pan with a sharp knife;  invert the pan onto a rack, remove pan and allow the cake to cool completely on the rack.

    

GLUTEN FREE JEWISH APPLE CAKE CAKE 2 cups Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea or Chickpea/Fava Flour 2 cups Sugar 1 cup Butter, melted or oil 4 Eggs 2 tsp. Pure Vanilla, Orange or Almond Extract 4 tsp. Baking Powder 2 tsp. Xanthan or Guar Gum ½ tsp. Salt ½ cup Orange Juice 2 Tbs. Apple Cider Vinegar APPLE FILLING 6 Apples, medium sized (McIntosh, Stayman Winesap & Fiji apples work well.) 3 Tbs. Sugar 1 tsp. Cinnamon DIRECTIONS Preheat oven to 375 degrees. Grease a 10 cup Bundt pan. Position oven rack in center of oven. Peel, core and thinly slice the apples. In a bowl place apples, 3 Tbs. sugar and cinnamon. Mix well and set aside. In a saucepan, melt butter. Add 2 cups of sugar and stir. Allow to cool. Add eggs and pure extract of your choice to the butter/sugar mixture in the pan and mix well. In a large bowl, or the bowl of a stand mixer, add flours; baking powder; salt; xanthan or guar gum. Stir until well blended. Add the butter, sugar and egg mixture to the flour. Also add the orange juice and mix well. Add the vinegar last and mix in until well blended. For one large layer of apples put ½ the batter in the greased bundt pan. Layer all the apples evenly over the batter and then cover the layer of apples with the rest of the batter. For two thinner layers of apples, put 1/3 the batter in the pan and layer ½ of the apples on top of the batter. Next cover the apples with the second 1/3 of the batter. Then cover this batter with the other half of the apples. Lastly, cover the top layer of apples with the last 1/3 of the batter. Be sure to cover the top layer of apples completely with batter so that the apples do not burn during baking. Place bundt pan in the center of oven and bake for about 1½ hours. Cake is done when it springs back when the center is lightly pressed with a finger or when a toothpick inserted in the center comes out clean. After the first 20 minutes of baking cover with foil to prevent excessive browning. When cake is done, let the cake cool on a rack for 10 minutes. Then, loosen the edges of the cake from the pan with a sharp knife; invert the pan onto a rack, remove pan and allow the cake to cool completely on the rack.

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