Applesauce Crumb CakeI got this recipe from Gluten Free Goddess and it is really good. The only thing I changed was I added walnuts to the crumb topping. I used regular vanilla extract, but it’s probably a lot better with the bourbon vanilla extract. =)
1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour (I used almond)
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce
For the topping:
1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon
½ cup walnuts chopped up in food processor
Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.
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.
Add in the eggs, oil, and vanilla extract. Beat to combine.
Add in the applesauce and beat by hand to mix the batter.
Scoop the batter into the prepared cake pan and smooth it out to the edges.
Make the topping by combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.
Spread the crumb topping on the batter. Lightly press down.
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.
Cool the cake on a wire rack.
Delicious and fragrant with spices served warm. Careful – it will be a bit fragile when warm.
This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.
Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag. (We didn’t have any left over – it was too good!)
Yield: 10-12 slices
Recipe Source: glutenfreegoddess.blogspot.com
I put my chin on Maizy’s knee and watch her when she’s eating lunch. It’s a good trick because she always lets me lick her plate or gives me a COOKIE. She must love me a LOT!