Apple Pie Cake
While we would never let the fall or winter get away from us without making an apple pie, truth is that it is sometimes too lengthy a process and yet we crave those flavors of apples, sugar and cinnamon in dessert form. This Apple Pie Cake from Camilla Saulsbury comes together quite quickly and will tide over those yearnings – and uses chickpea flour, so it is also gluten-free. In fact Camilla has written a whole book using this underused ingredient. In The Chickpea Flour Cookbookshe brings us sweet desserts as well as savory recipes using chickpea flour. If you like to experiment, or are looking for a GF and grain-free flour, this book will be of interest. Check out her Spiced Pumpkin Bread as well.
Reprinted from The Chickpea Flour Cookbookby Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.
As much as I love apple pie, this easy alternative—buttery cake swaddling rows of tart-sweet apple slices—is one of my favorite alternatives.
- Nonstick cooking spray
- 3 medium-large (about 11/4 pounds) tart-sweet apples
- 3 tablespoons natural cane sugar, divided
- ½ teaspoon ground cinnamon
- 11/3 cups (160 grams) chickpea flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons unsalted butter, softened
- 1 cup coconut palm sugar or packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk
- Preheat the oven to 350°F. Line a 9-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and sides of the pan with nonstick cooking spray.
- Peel, core, and slice the apples ¼-inch thick; place the slices in a large bowl. Add 2 tablespoons of the cane sugar and cinnamon, tossing to combine.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, beat the butter and coconut sugar with an electric mixer on medium speed until light and fluffy. Add the egg, beating until well blended. Mix in the vanilla.
- Alternate adding the milk and flour mixture, a small amount at a time, with the mixer on low speed, until just blended.
- Spread the batter evenly in the prepared pan. Arrange the apple slices over the batter, gently pressing them into the batter. Sprinkle with remaining cane sugar.
- Bake for 45 to 50 minutes, until the apples are tender and a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack. Holding on to the paper, lift the cake from the pan. Remove the paper, cut into pieces, and serve.
For the apples, consider using Gala, Braeburn, or Golden Delicious.
You can use either fine- or coarse-grain natural cane sugar.
Variation – Italian Plum Cake: Replace the apples with 1 pound of plums (preferably Italian plums) that have been pitted and quartered.