I’ve developed tendinitis in my right hand, so I will keep it short today. I’m typing this on my iPad, left handed with a stylus. Nothing keeps this girl down!
Anyone who reads my blog knows of my love affair with dessert. I have been on a bit of a chocolate cake binge lately, so I though I would take a little bit of a break and make an apple cake.
I found a really good recipe at bettycrocker.com. It’s not gluten or dairy free, so I will go ahead and provide my modified version.
1/2 Cup applesauce
3/4 cup sugar
1/2 tsp vanilla
1 1/4 cups King Arthur Measure for Measure gf flour
1 Tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups shredded peeled apples (about 2 medium)
Preheat oven to 350 degrees
Grease an 8×8 square baking pan
Mix all dry ingredients together in separate mixing bowl- set aside.
In bowl of Kitchen Aid mixer, add applesauce, eggs and vanilla. Using paddle attachment, mix on low until combined.
Add dry ingredients to wet in three parts, and mix on low speed, stopping after each addition to scrape down bowl.
Once combined, remove bowl from mixer and stir in apples by hand.
Scrape batter into prepared pan. Bake for 35-40 minutes, or until cake tester comes out clean or with a few moist crumbs.
Cool in pan about 20 minutes. Serve warm.
The cake is moist and full of apple flavor. There is less batter than apples here, but it works.
I hope you enjoy it!