Apple Pie Cake
As much as I love apple pie, this easy alternative—buttery cake swaddling rows of tart-sweet apple slices—is one of my favorite alternatives.
- Nonstick cooking spray
- 3 medium-large (about 11/4 pounds) tart-sweet apples
- 3 tablespoons natural cane sugar, divided
- 1/2 teaspoon ground cinnamon
- 11/3 cups (160 grams) chickpea flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, softened
- 1 cup coconut palm sugar or packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Makes 8 servings
1. Preheat the oven to 350°F. Line a 9-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and sides of the pan with nonstick cooking spray.
2. Peel, core, and slice the apples 1/4-inch thick; place the slices in a large bowl. Add 2 tablespoons of the cane sugar and cinnamon, tossing to combine.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. In a medium bowl, beat the butter and coconut sugar with an electric mixer on medium speed until light and fluffy. Add the egg, beating until well blended. Mix in the vanilla.
5. Alternate adding the milk and flour mixture, a small amount at a time, with the mixer on low speed, until just blended.
6. Spread the batter evenly in the prepared pan. Arrange the apple slices
over the batter, gently pressing them into the batter. Sprinkle with remaining cane sugar.
7. Bake for 45 to 50 minutes, until the apples are tender and a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack. Holding on to the paper, lift the cake from the pan. Remove the paper, cut into pieces, and serve.
Italian Plum Cake: Replace the apples with 1 pound of plums (preferably Italian plums) that have been pitted and quartered.
For the apples, consider using Gala, Braeburn, or Golden Delicious.
You can use either fine- or coarse-grain natural cane sugar.
Make It Vegan!
Replace the egg with a psyllium “egg” and replace the butter with virgin coconut oil. Use nondairy milk.
Say hello to the gluten-free flour of your dreams. The Chickpea Flour Cookbook is go-to resource for using this tremendously versatile pantry staple, with over 80 recipes that are nutrient-rich, easy to make, and unfailingly delicious.Buy it now
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This traditional Mexican treat is as convenient as a make-ahead option as it is an impressive ending for a festive evening.