Apple Cake, again, gluten free

Cutting up the apples

Yes I am still trying to find a way to get through all the apples that we have been getting from our CSA. Come winter, we will miss them, but for now, we just want to use them before they all go bad.

And I am being stubborn. I know there must be a good apple cake recipe out there.

One of the books I got when I was going while at the book shop was Perfect Cakes.  And, I am stubborn, because I keep thinking I can make a good cake without gluten, which I am sure I can.

Cartoonist mixing the mix

I should have known something was wrong when Cartoonist was having trouble stirring the mix. She tried a spoon, and a beater, and finally resorted to using her hands. I took a look and said, perhaps I should add another egg, which I did, and it didn’t’ make any difference, it was still like stirring mud.

Of course, it didn’t help that about half-way through the recipe I realized I wasn’t going to do it the way that the book was suggesting. Oh, I was doing the 3 pounds of apples, but I wasn’t going to grade the cake mixture through a box grater over the apples. Perhaps it woudl have turned out better, but maybe next time.

Instead, I just mixed up the ingredients, and popped it int he over.

  • 4 cups of flour (I believe we used a mixture of whatever flours we had left, gluten free of course)
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup of raw sugar
  • 1/2 cup olive oil
  • 1 1/2 teaspoon vanilla

After mixing it all together we baked it for about an hour at 350F.

The finished cake

The cake didn’t taste bad, it was just very dense. It had a pleasant enough taste, so I think if I were to do this one again, I would either put in more eggs, or more apple sauce, or try xyanth gum, although I haven’t had much luck with that one.

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