Apple Cake

Serves 8 - 12

I must confess that I finally bought a springform pan – to make a mushroom torta.  As you may have noticed from the posts, dessert is kinda low on my radar.  But when the fresh apples come out, I find myself craving this “cake”.  Really, the apples are the star here and there is barely enough batter to hold them together.  So cake is really a misnomer if you are expecting something spongy, but I think this beats cake hands down.  I’ve tried to come up with another name for it, but I’m too busy stuffing my mouth with “samples”.

Preheat the oven to 350.  Grease a 9” springform pan and cut a circle of baking parchment to fit the bottom.  Grease the bottom & sides of the pan, lay down the paper then grease it lightly too.  While you are at it, pull out a baking sheet (and line that also with parchment or a silpad if you like) for putting the springform on to catch any drips. 

In a small bowl combine the dry ingredients with a whisk or fork:

• 1.5 c brown rice flour, or neutral GF flour
• 1.5 t baking powder
• 1 t xanthan gum
• 1 T freshly ground spices, such as cinnamon, allspice, star anise, nutmeg or ginger (I use ½ a stick of Mexican cinnamon, 11 allspice berries & 1 whole star anise)
• Pinch of salt

Melt and cool

• ½ c unsalted butter (1 stick) or substitute oil

Cut in half and remove the cores of

• 6-7 medium apples (~8 c), a mix is nice – Swiss Gourmet are a favorite - cut into quarters then ½” pieces

In a large bowl whisk until foamy

• 4 eggs

Then whisk in

• ½ c unsweetened applesauce
• 1/3 c agave syrup
• ¼ c dark rum, brandy or apple brandy
• 1 t vanilla extract

Whisk in half the flour mixture until incorporated, then half the butter, then the remaining flour, then remaining butter, mixing well after each addition to get a smooth batter.  This will be rather thick.  Using a rubber spatula, fold in the apples until they are well coated.  Scrap the batter into the pan prodding with the spatula to get it roughly even.

Bake in the center of the oven for 45-60 min, or until the top is golden and a knife inserted in the middle comes out clean.  Transfer to a cooling rack and let rest for 5-10 min, then run a butter knife around the edges to loosen.  Unsnap and remove the springform and let the cake cool to room temp (or slightly warmer).  Then place a plate upside down on top of the cake and quickly invert everything so the pan bottom is facing up.  If the bottom is loose, simply remove it and the parchment and then place another plate (or cutting board) on the cake bottom and flip back over.  Otherwise, slide a metal spatula between the parchment and the pan bottom to loosen and then flip upright again.  Cut into wedges and serve.  For an extra decadent touch, serve with barely sweetened freshly whipped cream or ice cream.