Delicious Apple Crumble Cake

When I think of fall desserts I think of two things: Pumpkin and Apple.  Apple is also one of the traditional foods for Rosh Hashanah.  So I decided I was going to make a delicious apple cake using local apples (one of the many benefits of living in NY) for the holiday...only my family's party was canceled.  But I found a recipe on Oh! Nuts' blog for a Rosh Hashanah Apple Crumb Cake that looked too good to not try. So this past Sunday I made it anyway!  I replaced the flour in the crumbs and the cake with a mix of gluten free flours I thought might work out well. My guessing was right on because this cake is delicious.  The cake is moist, but the apples are still firm and the crumble and walnuts add a nice crisp texture.  This cake is perfect for all those apples you'll be bringing home from apple picking, and if you're really ambitious this recipe calls for applesauce...which if you still need something to make you can use homemade applesauce (I was not that ambitious.  Well, actually I have not gone apple picking yet so maybe I will be once I come home with a few pounds of apples).  This cake screams fall between the apples and the cinnamon.  Plus it's best served warm...and if you're like my boyfriend, with homemade cinnamon maple whipped cream.  It's the perfect cake to eat outside on a cool fall day.

Apple Crumble Cake

Recipe from Oh! Nuts
Made Gluten Free by Jesicakes
Makes a 9'' round cake

Ingredients for the Crumble

- 1 1/2 cups walnuts
- 2/3 cup packed light brown sguar
- 3 Tbsp granulated sugar
- 2 rounded tsp cinnamon (I use more than Oh! Nuts...I'm a huge cinnamon lover)
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1 Tbsp tapioca flour
- 1/4 tsp xanthan gum
- 4 Tbsp unsalted butter, melted
- 1/2 tsp gluten free vanilla

Ingredients for the Cake

- 1 large Honey Crisp of Fuji Apple, and an extra just incase*
- 2 tsp lemon juice
- 2 large eggs, room temperature
- 3 Tbsp sour cream, room temperature
- 1/4 cup unsweetened applesauce, room temperature
- 2 tsp gluten free vanilla
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup sweet rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum
- 1 cup white sugar
- 1/2 tsp baking soda
- 1/2 tsp gluten free baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 12 tbsp butter, room temperature

*My secret to baking with apples is using Honey Crisps (if in season like they are now) or Fuji's.  They're firm so they hold up well being baked, and I find them to simply taste better than Granny Smith or Yellow Delicious.

This post is a little photo heavy because of the steps and the layering of the cake.  So click "Read more" for the procedure.

Anything Imaginable Oatmeal Loaf

When I first went gluten free the biggest thing I had a problem eliminating was snacks and meal replacement bars.  I think my lunch every single day of my last two years of college was an apple with cheese, greek yoghurt, and then two hours later to hold me over until dinner a Luna Bar or a Special K Bar.  Those were my dinner half the time if I was working or just had a deadline on a painting so couldn't eat at home.  And while I like Larabars now they're not that same satisfaction of a granola bar.  So the very first gluten free thing I made was a take on an Oatmeal Loaf I found over at Flour Child.  The wonderful thing about this recipe is that there is a up to 1 1/2 cups of add ins part of the recipe that can be anything you want.  I was making a new loaf pretty much every week coming up with new combinations (some not as successful as others).  You can make it as healthy or decadent as you'd like...wherever the mood takes you!  I love making a healthy version with fruit and veggies and nuts that a perfect quick energy boost before a yoga class.  But I also love a good chocolate chip version when I have a sweet tooth.  Also, this is so easy in terms of preparation.  Absolutely no mixer required and I can whip this baby out in under 15 minutes (+ baking time).  Here's the kinds I've made:

• Carrot, Sweet Potato, Walnut
• Carrot, Zucchini, Walnut
• Apple, Carrot, Raisin, Walnut
• Apple, Cranberry, Carrot, Walnut (probably my favorite on the not as sweet/healthier side)
• Cocoa, Walnut, Banana (not as good as it sounds...)

and finally...the best (slightly sinful) versions:

Banana, Chocolate Chip, Coconut and Walnut Oatmeal Loaf

Recipe adapted from Flour Child
Made Gluten Free by Jesicakes

Makes 1 8'' x 4'' loaf pan

Ingredients

- 1 1/4 cups brown rice flour*

- 1 1/4 cups rolled oats

- 1 tsp gluten free baking powder

- 1/2 tsp baking soda

- 1 tsp cinnamon (+ with this recipe I add an extra 1 tsp as well) 

- 1/4 tsp salt

- 1/2 cup light brown sugar (or white)

- 1 cup unsweetened applesauce

- 1/2 cup almond milk (original recipe uses buttermilk)

- 1 egg

- 2 tbsp canola oil (I've found this optional...for this loaf especially I don't think it's needed.  For the apple, cranberry, carrot, walnut though it could use a little moisture)

- 1 1/2 cups of add ins: 2 very ripened bananas, 1/4 cup chopped walnuts, 1/4 cup shredded coconut, 1/2 cup semisweet chocolate chips.  Be careful about adding TOO much wet ingredients.  If you do, compensate with a few extra tbsp of brown rice flour.

*With this batch, I tried doing a mix of different flours, but I definitely prefer it with just the brown rice.  I like the coarser texture with the oats...I feel like the finer texture of the tapioca and sweet rice flour are fighting the oat texture too much.  If you'd like to try though, I did 1/3 cup sweet rice flour, 1/3 cup tapioca flour, 1/3 cut brown rice flour, and 1/4 cup oat flour.