cake

Apple Pear Cinnamon Spice Almond Cake

    A delicious slice of Apple Pear Cinnamon Spice Almond Cake

 

A delicious slice of Apple Pear Cinnamon Spice Almond Cake

I love looking at old cookbooks and food magazines. In one of my Scandinavian cookbooks a recipe appeared for an apple almond cake. It looked good, but it seemed as if it lacked a certain spark. There were no spices or other flavors other than the almonds and apples. I decided to spice up this recipe and give it a try! 

It just happened that my mom gave me some small apples and pears from their orchard, so I quickly peeled those and put them in some water and honey to poach with some cinnamon sticks, whole cloves and honey. This sure made the house smell heavenly! Yum! 

    The Apple Pear Cinnamon Almond Cake right out of the oven! Yum!  

 

The Apple Pear Cinnamon Almond Cake right out of the oven! Yum! 

 

It turns out that my changes to this recipe were spot on, and I love the almond flavor along with the soft apples, pears and spices. It is delightfully gluten free just as it is and so yummy! My son and I both enjoyed a slice after he came home from school yesterday. 

I hope that you enjoy making this lovely fall dessert for the ones that you love. I imagine that this dessert may be made dairy free by using a vegan margarine instead of the butter (just watch to make sure there isn't a high water content in the margarine) or some coconut oil. 

Apple Pear Cinnamon Spice Almond Cake: 

Serves 6-8

9 inch ceramic or glass  pie plate

Poached apples & pears: 

2 cups water

3 cinnamon sticks

5 whole cloves

1/4 orange

2 tablespoons lemon juice

1/2 cup honey

4 small apples, peeled, cut in half and cored

3-4 small pears, peeled, cut in half and cored

Note:  You may have extra poached fruit leftover, you can save it & eat it for a yummy snack! 

1. Place water, honey, lemon juice, juice of the 1/4 orange and the actual 1/4 orange, apples, pears, cinnamon sticks and whole cloves into a large saucepan. Bring to a boil. Then, simmer on medium-low heat for 6-8 minutes, until the pears and apples are tender. Set aside to cool. 

Batter for Top of Cake: 

1/2 cup softened butter

2/3 cup sugar

3 egg yolks

1/2 cup almond flour

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

 

3 egg whites

pinch salt

 

1. Grease a 9 inch ceramic or glass pie plate with softened butter. Heat the oven to 350F.

2. In a stand mixer, beat the butter until soft and light. Slowly add in sugar and beat to combine. Add in egg yolks one at a time and mix well. Mix in the almond flour, lemon juice and spices. Set aside. 

3. In a separate bowl, place the egg whites and pinch of salt. Using a hand mixer, beat the egg whites until they form stiff peaks. 

4. Mix in 2-3 tablespoons of the egg white mixture into the butter-almond mixture. Then, gently fold in the rest of the egg whites. 

5. Place the pear and apple halves in the bottom of the pie plate. Place them core-side down. Then, using a rubber spatula, spread the almond mixture on top of the fruit. 

6. Place on the middle rack of the oven. Bake for about 20 minutes or until golden brown on top. Let cool before serving. 

If you love fall desserts, pass this on to an apple-pear loving friend! 

Trista

 

 

Apricot and Cherry Election Poundcake

Apricot and Cherry Election Poundcake

With the upcoming 2016 Presidential Election coming up, I wanted to make something special for the November 8th Election Night Dinner I'm making. I had heard about an election cake that used to be made around election time a long time ago from one of my mom's old cookbooks. First, I tried a traditional yeasted version, but it ended up tasting more like very dry bread. Back to the drawing board on that one! 

Then, I thought that a light pound cake with some of the same dried fruit that the yeasted version of the cake had would be much tastier. I was right & am so delighted with this version. I hope that you stop by for some on election day, or if you live too far from me, you will make your own. 

Enjoy! 

Apricot and Cherry Election Pound Cake

Adapted from "Vanilla Pound Cake" from Gluten Free Baking Classics by Annalise G. Roberts

Makes one 9 inch bundt cake

--melted coconut oil to brush bundt pan--

1 1/2 cups gluten free flour mix

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

3 large eggs

1 cup organic sugar

1 cup plain Greek yogurt or coconut yogurt for a dairy free version

1/3 cup coconut oil

1 teaspoon vanilla extract

1/3 cup dried apricots, finely chopped

1/3 cup dried cherries, finely chopped

Glaze: 

1 cup powdered sugar

1 tablespoon lemon juice

4 tablespoons coconut milk

 

1. Heat the oven to 350F. Make sure there is a rack in the center of the oven. 

2. Brush melted coconut oil on the inside of a bundt pan. If your pan is highly detailed, like mine, make sure to brush every surface inside with the coconut oil. 

3. In a medium bowl whisk together: gluten free flour mix, baking powder, xanthan gum, spices and salt. Set the bowl aside. 

4. In the bowl of an electric stand mixer, beat the eggs at medium high speed. Then, slowly add sugar about 1 tablespoon at a time. Beat the mixture until it is light and thickened. 

5. Add in the flour/spice mixture, yogurt (Greek or coconut yogurt), coconut oil and vanilla. Beat the mixture at medium low speed for about 30 seconds or until thoroughly combined. 

6. Spread batter into the prepared pan. Place on the center rack of the oven. Bake for 35-45 minutes or up to 50 minutes or until a toothpick in the center comes out clean. If you use a convection oven it will take less time to bake. Most conventional ovens used need to leave the cake in the oven for at least 45 minutes. 

7. Let the cake cool in the pan for 10 minutes, then invert it carefully onto a cooling rack. Let the cake cool. Then, whisk together the glaze. Spoon a thin layer of glaze all over the cake. Slice and serve! Yum! This cake may be made 1 day ahead. You may wrap it and store it in the fridge. 

Enjoy! 

Cinnamon Applesauce Cakes

Cinnamon Applesauce Cakes

 

 

What wonderful timing! While my son and I were visiting my parents the other day, my mom told me about a wonderful apple cake recipe that she had found. It was a moist loaf cake with raisins added in. I decided that I would take this recipe and convert it to gluten free/dairy free and also at the same time add my own flair to it. It was a big success! 

Even my husband, who usually doesn't care for apple desserts, really enjoyed these cakes! I love the addition of the sauteed apples instead of the raisins and I think that cakes should always have a decorative topping that really makes it special and makes the ingredients shine. I prefer my decorating to be more rustic and so I used the sauteed apples on top. 

I hope that you enjoy these cakes soon! Let me know how you like them in the comments below. 

Cinnamon Applesauce Cakes: 

1/2 cup coconut oil

1 cup coconut sugar

1 cup applesauce, unsweetened

1 1/2 cups gluten free flour

1 teaspoon  xanthan gum

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups sauteed apples, divided. (Peel apples, slice thinly and chop finely into small pieces. Heat 2 tablespoons of coconut oil in a small skillet over medium heat. Add in the apples, add in honey to taste and about 1 teaspoon cinnamon. Saute this mixture until the apples are soft- about 5-7 minutes. Set aside to cool before adding to the batter and as a topping.)

1. Grease a 12 cup muffin tin with coconut oil. Heat the oven to 350F. 

2. Cream coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Add in coconut sugar, mix and beat until smooth. 

3. Add in applesauce and mix together. 

4. Sift together the gluten free flour mix, xanthan gum, baking soda and spices. Add to the batter and mix. 

5. Add in 1 cup of the sauteed apples and reserve the other cup for the topping. Mix together. 

6. Divide the batter between the 12 muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let them cool and top each cake with sauteed apples. 

Enjoy! Hope you enjoy these yummy fall cakes! Let me know in the comments who you plan on serving these to. 

 

Paleo Cinnamon Rhubarb Upside Down Cake

Paleo Cinnamon Rhubarb Upside Down Cake

Oh springtime! How I love thee! Especially these two things: rhubarb and strawberries. I love both of them and they are growing quite nicely in my garden this year. I set out to create a beautiful, showstopper of a paleo cake to feature this beautiful produce. I had fun trying out ideas for this recipe and an upside down cake proved to be a winner. I love the spongecake quality the cake gets from only being leavened from beaten egg whites and the yummy cinnamon and honey that is combined with the rhubarb for the topping. 

This is a wonderful dessert that is best served the day of your special gathering to share with family and friends. It would go well with some ice cream made from coconut milk or some whipped coconut milk. However, it is lovely on its own as well. Yum! 

You may also refrigerate the cake if you want to eat some of it for breakfast the next day, but the cake does get quite moist after some time due to the moistness of the topping. I hope that you enjoy the beauty and the bounty of your spring garden with this cake. 

Paleo Cinnamon Rhubarb Upside Down Cake

Important Note: This cake must be served and eaten the day of baking. It is a very moist cake and it gets quite moist in the middle after 1 day. It is excellent and best when eaten as fresh as possible. 

Rhubarb: 

1 1/2 cups rhubarb (frozen and then thawed) 

1/4 cup honey

1/2 teaspoon cinnamon

Bottom of Cake Pan:

1/4 cup coconut oil

1/4 cup coconut sugar

Cake Batter: 

5 eggs, separated (yolks in one bowl and white in another bowl) 

1/2 cup coconut sugar

1/8 cup coconut flour

3/4 cup almond flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon kosher salt

 

Sliced & whole strawberries for garnish

 

1. Mix together the rhubarb, honey and cinnamon in a medium bowl and let the mixture sit for 15 minutes. 

2. Meanwhile, heat the oven to 350F and melt 1/4 cup coconut oil in the bottom of an 8x2 inch round cake pan. Once the oil is melted, sprinkle in the 1/4 cup of coconut sugar and mix in the bottom of the pan. Make sure the sides of the pan are greased with coconut oil as well. 

3. After the coconut oil and coconut sugar have been added to the bottom of the cake pan and the rhubarb has soaked in the honey mixture for 15 minutes, place the slices of rhubarb on the bottom of the cake pan. Completely cover the bottom of the pan. 

4. Then, in a medium bowl with a wire whisk, mix together all of the dry ingredients for the cake: coconut sugar, almond flour, coconut flour, cinnamon and salt. 

5. Add in the egg yolks and vanilla extract. Stir well and set aside. 

6. In the bowl of a stand mixer with a whip attachment, whip the egg whites until stiff. Fold the beaten egg whites into the cake batter mixture. Then, with a rubber spatula, scoop the batter into the cake pan with the rhubarb mixture on the bottom. Bake for 25-30 minutes at 350F. 

7. Let the cake cool in the pan for 5-10 minutes, then turn upside down on a round cake plate. Decorate with sliced strawberries and whole strawberries around the edge. 

8. Slice, serve and enjoy! You will love to serve this cake to your family and guests!