Saturday, September 29, 2007

Absolutely Amazing Upside-down Apple Cake




This is now one of my most favorite gluten free sweet treats. It is so good. I have been experimenting with different flours, and there is one of those in here. Teff. It is a whole grain with dietary fiber, iron, protein, and calcium. Click on the above link to find out more. I had to buy mine online, stores here don't carry it, but it is worth it. Here is a link to Bob's Red Mill Teff page. I don't know the best place to purchase it yet, but I will be researching when I need to buy more.

I also used sweet sorghum flour in this recipe, as well as brown rice. Substitute whatever you have on hand. Make this recipe even if you don't have teff, or sorghum. It is so good, I am sure it will come out fine with whatever mix of flours you use.

Also, I found a great page that explains all the nutritional benefits of different flours. It also seems like a great website to explore. Recipetips.com, and when I get a chance I will be browsing around to see what else they have on there.

When my friend came over and we had this cake with and afternoon cup of tea, we fell over with how good it was. This will be a frequent recipe made in my home, especially for company. I got the original recipe from Better Homes and Gardens October issue.

Apple Upside-down Cake, Gluten Free Version

5 tablespoons butter, cut up
another 5 tablespoons softened
1/3 cup packed brown sugar
4 apples, cored and sliced in wedges, skin on
1 large apple, peeled and chopped
1/4 cup teff flour
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1/4 teaspoon xantham gum
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup milk
1 egg
1 teaspoon vanilla
3.9 oz applesauce, unsweetened (I used Mott's little packaged one)
1/2 cup walnut, pecan, or other nut (optional)
1/4 cup rolled oats (also optional, I did not do this this time, I am going to next time)

Preheat oven to 350. Put the chopped butter in the pan, a 9X9, and put in the oven until melted, don't brown the butter. Sprinkle brown sugar over butter, mix together. Put in the apple wedges and the nuts if using (as well as oatmeal if using), and put back in the oven for 15 minutes.

In a bowl, combine flours and dry ingredients and whisk. Add wet ingredients, including milk, egg, vanilla and applesauce. Use a mixer if you have one, otherwise stir until combined. Fold chopped apples into the batter.

Spread batter evenly over the apple/nut mixture in the pan. Bake about 35 minutes, or until knife inserted in center comes out clean.

This is awesome as is as a coffee cake, or afternoon tea. As a dessert, serve warm with vanilla ice cream. Yum!

Cheers!




13 comments:

Mary Frances said...

mmm.. that looks yummy. We have cool weather today and it's making me eager to cook with apples =)

Mrs. Younghome said...

I'm the neighbor that got to sit and enjoy this with Mrs. G.F. This is also my favorite GF treat!s! I am so lucky!! often I get to sit with Mrs. G.F. and eat all her yummy food! She is a chef!! Mrs. G.F. thank you for sharing so much with me!! This was my favorite!!

Carrie said...

good gracious that looks delicious SM!! Oh my word... makes me drool just looking at it! I love apples! Especially in the fall! Do you live close to where they grow honeycrisp apples? I tasted them for the first time last year... I thought my mouth was in heaven!! They are so sweet and wonderful!! I can't wait to try this!! Thanks for sharing!!

Natalie said...

I am going to have to buy some teff flour. I am going to wait and make this next week after I get some. I have never had an apple upside down cake before- I am excited!

Slacker Mom (aka Mrs. GF) said...

Mary Frances - I know, I have been in the apple mode myself... I have been dying to make an apple pie.

Mrs. Younghome - HA! LOVE your screen name!!! It is awesome..so clever. I am so happy to see you here, and I know you will be making your own version of this. ;)

Carrie - The orchard down teh street has them, and I was introduced to them there when I moved here 3 1/2 years ago. I agree with you; honey crisp apples are awesome. But, being a born and bred New Englander, my fav will alway be a macintosh fresh off the tree.

Natalie - I adore teff flour; it is a nutritional powerhouse, and wonderful to work with. I swear I will be using it in all my recipes. I KNOW you will love it too. And, I never made one before either; it is delicious, gluten free or not. :)

Anonymous said...

In the directions where you say "fold in the apples," did you mean fold in the applesauce?

Slacker Mom (aka Mrs. GF) said...

No. I added the applesauce in with the wet ingredients. After mixing, I folded in the chopped apple.

I hope that clarifies that; and in the recipe, I have changed it to read 'chopped apple.'

ornery's wife of Miller Manor said...

I think I am going to try this but substitute agave nectar for the brown sugar. Haven't ever tried baking with it before, but trying to go sugar and wheat free, but still having a sweet tooth is leading us in a wide variety of directions!

I am linking to your blog on mine
TM

Karina said...

Hi SM! This cake sounds totally scrumptious- I'm thinking it might translate to egg-free easily because it only has one egg.

I'll have to try it! Thanks for the recipe.

Karina

Karina said...

PS:: L-O-V-E your new header and new pic!

xoxo

Slacker Mom (aka Mrs. GF) said...

Karina - Funny, I was thinking of you when I made it, wondering how to change it. I can't wait to see what you do!

Thanks! :)

xoxoxo

Scrumptious said...

I just made this cake for the second time. It's just so amazing, I don't even have words! And so easy! And impressive-looking! And best of all, we almost look forward to getting less-than-crisp apples now in our CSA box because we know we can turn them into this cake!

The first time I made this I used whatever GF baking mix or flour mix I had on hand, and it was great, but tonight I used the teff and sorghum and everything that you specify in your recipe, and it was fantastic. The teff added this incredible nutty rich flavor that I've read about but never experienced before today.

I made it vegan by using vegan butter/milk subs and then using 1/4 cup of soy yogurt to sub for the egg. Worked like a dream. We rarely have soy yogurt on hand, so I'm sure I'll try other egg-sub options (mashed bananas, flax seed, etc.) eventually and I will try to report back my results!

PS I love your blog! I think you are a great writer and I really enjoy your posts, whether they are on food or your life in general. That's rare for me - I'm usually just in it for the recipes when I read a blog!

Annie said...

Oh my, this is absolutely amazing, beside the fact that I love cakes but this is one of my favorite. If you don't mind me asking, did you coconut oil in making this to add flavoring because that I've doing every since.

Get email alert when there is a new post.

Enter your email address: