Honey-Kissed Apple Snack Cake
Have you ever been invited to a Thanksgiving dinner and didn’t know what to bring? Try this super-easy-to- make GLUTEN-FREE apple snack cake which has everyone’s favorite autumn flavors without being overly sweet or heavy. Honey replaces refined sugar and the oats, gluten free baking flour mix and almond flour provides a pleasing texture and “crumb.” Also, the addition of unsweetened applesauce allows the butter to be cut in half without sacrificing taste. This delicious snack cake would also be the perfect choice for fall picnics, potlucks and tailgating parties.
Yield: 12 to 18 pieces (depending on desired size)
Yield: 12 to 18 pieces (depending on desired size)
Ingredients
- Olive oil spray
Dry Ingredients
- 1 1/4 cups gluten-free flour mix like Trader Joe's or Bob's Red Mill
- 1/4 teaspoon xanthan gum see MPM Mini-Bites
- 1 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon dried ginger
Wet Ingredients
- 4 tablespoons butter softened
- 1/2 cup honey
- 1/4 cup unsweetened natural applesauce like Musselman’s
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1/3 cup rolled oats
- 4 cups chopped apples about 3 large
- 1/3 cup chopped pecans optional
Topping
- 1 tablespoon coconut palm sugar or brown sugar mixed with 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 9 x 11-inch baking dish with olive oil spray.
- In a medium bowl, sift together all dry ingredients. Set aside.
- In bowl of electric mixer, cream butter. On medium-high speed, beat in honey, applesauce and vanilla. Beat in eggs. Scrape down sides of bowl as needed.
- On low speed, blend in dry ingredients until just combined.
- By hand, stir in oats, apples and chopped pecans. (if using)
- Transfer batter to prepared pan; sprinkle with topping.
- Bake for about 30 minutes or until a toothpick inserted into center comes out clean and top springs back when pressed with your finger.
- Allow to cool on a rack for 15 minutes before cutting. Serve warm or room temperature.
Notes
Make Ahead and Storage Tips: cake may be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving. (If desired, warm for about 10 minutes at 250 degrees F., loosely covered with foil.) Cake may be frozen, tightly wrapped for up to 4 months.
Gluten-free baking flour mixtures and almond flour are smart choices for baking as they yield finished products that are tender and have a delicious taste. I commonly use Bob’s Red Mill available in natural food stores such as Whole Foods as well as in some supermarkets. Both are also available at Trader Joe's Note: when using gluten-free flour mixtures in cakes, the addition of xanthan gum is needed for a pleasing "crumb." I use Bob's Red Mill.
Delicious served warm with a scoop of vanilla frozen yogurt or ice cream!
