autumn apple cake
This recipe comes from my mom – the keeper of family recipes. She’s been making this cake for years. I really love it. It’s one of the things about autumn that I look forward to every year. I’ve changed it up a little bit by adding some pecans in there. But, it tastes great without nuts, too. I used braeburn apples but feel free to try any of the hundreds of apple varieties currently in season. Side note: if you’re using a baking mix that contains xanthan gum you won’t need to add any additional gum. If you are using a plain flour mix, add a scant 1/2 tsp of xanthan or guar gum.
2 cups coarsely chopped apples
1/2 cup agave nectar
1 tsp cinnamon
1/8 tsp cloves
1 tsp lemon juice
1 cup gluten free all-purpose flour
3/4 tsp baking soda
1/2 tsp gluten free baking powder
1/2 tsp salt
1/3 cup pecans, finely chopped
1 egg, room temperature
1/2 tsp gluten free vanilla
1/3 cup liquefied coconut oil
- Preheat oven to 325 degrees.
- Grease an 8×8 inch baking pan.
- In a large bowl, combine apples, agave, cinnamon, cloves and lemon juice. Stir to mix well. Set aside.
- In a medium sized bowl whisk to combine flour, baking soda & powder, salt and pecans (and gum, if using). Set aside.
- In another bowl, whisk eggs, vanilla and coconut oil.
- Add apple mixture to egg mixture -stir well to combine. Slowly add in flour mixture a bit at at time, ensuring to mix well with each addition.
- Transfer batter to pan – it will be quite stiff - spreading/evening out the batter with a spatula.
- Bake for 30-35 minutes or until a toothpick comes out clean.