Applesauce Crumb Cake with Cinnamon

Applesauce_Cake_Whole_left

Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses.

Applesauce Crumb Cake with Cinnamon
Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses.
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Ingredients
  1. 1 cup sorghum flour
  2. 1 cup potato starch (not potato flour)
  3. 1/2 cup hazelnut, chestnut or almond flour
  4. 1 1/3 cup light brown sugar
  5. 1 1/2 teaspoons xanthan gum
  6. 1 teaspoon sea salt
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 2 teaspoons ground cinnamon
  10. 1 teaspoon allspice
  11. 1 teaspoon ginger
  12. 1/4 teaspoon nutmeg
  13. 3 organic free-range eggs, beaten
  14. 1/2 cup expeller pressed canola oil or coconut oil
  15. 1 tablespoon bourbon vanilla extract
  16. 1 cup organic applesauce
For the topping
  1. 1/3 cup light brown sugar
  2. 3 tablespoons sorghum flour
  3. 3 tablespoons organic coconut oil
  4. 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
  2. In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.
  3. Add in the eggs, oil, and vanilla extract. Beat to combine.
  4. Add in the applesauce and beat by hand to mix the batter.
  5. Scoop the batter into the prepared cake pan and smooth it out to the edges.
  6. Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.
  7. Spread the crumb topping on the batter. Lightly press down.
  8. Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.
  9. Cool the cake on a wire rack.
  10. Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.
  11. This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.
  12. Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.
Adapted from http://glutenfreegoddess.blogspot.hu
Adapted from http://glutenfreegoddess.blogspot.hu
Healthy Recipes http://www.healthyrecipescenter.com/

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