Apple-Cherry Cake (Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 284.8
- Total Fat: 10.9 g
- Cholesterol: 62.0 mg
- Sodium: 118.8 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 3.1 g
- Protein: 3.1 g
View full nutritional breakdown of Apple-Cherry Cake (Gluten-Free) calories by ingredient
Introduction
Cinnamon-dusted apples in a light, golden cake with cherry glaze. Cinnamon-dusted apples in a light, golden cake with cherry glaze.Number of Servings: 12
Ingredients
-
6 Macintosh Apples
4 large Egg, fresh, whole, raw
1/2 cup Canola Oil
2 tsp Baking Powder
1 cup Gluten-Free all-purpose flour, with Xanthan gum *President's choice
1 1/2 cup Granulated Sugar (divided)
3 1/3 cups (2 cans), Red Sour Cherries, pitted
4 tsp Cinnamon, ground (divided)
3 tbs cup Cornstarch
Directions
CAKE:
1) Pre-heat oven to 350 F. Pam spray a 12-tin pan.
2) Peel and cut apples into 1 inch pieces and toss with lemon juice.
3) Spread apples in pan, and sprinkle with 2 tsp cinnamon and set aside.
4) In a large mixing bowl, combine flour, 1 cup sugar & baking powder.
5) In another bowl, combine eggs and oil.
6) Mix dry and wet mixtures and immediately pour over apples
(*Batter should be slightly thicker than cake batter. If it sits too long, however, the GF flour makes it thicken and harder to pour. If needed, add some warm water to thin).
7) Gently combine batter with apples and sprinkle top with remaining 2 tsp of cinnamon.
8) Bake for 1 hour (or until top is golden). Remove and let cool.
CHERRY TOPPING:
1) Drain cherries into a bowl (keep juice for cooking).
2) In a separate bowl, combine 1/4 cup sugar and cornstarch.
3) Place cherry juice (aprx 2 cups) into a saucepan, and whisk in sugar mixture. Simmer over medium heat until thickened (2-3 mins). Remove from heat and let cool.
4) Once cool, fold-in drained cherries.
5) Cut cake into 12 portions. Place in a container and cover each piece with 3 tbsp of cherry topping
Serving size: 200g
1) Pre-heat oven to 350 F. Pam spray a 12-tin pan.
2) Peel and cut apples into 1 inch pieces and toss with lemon juice.
3) Spread apples in pan, and sprinkle with 2 tsp cinnamon and set aside.
4) In a large mixing bowl, combine flour, 1 cup sugar & baking powder.
5) In another bowl, combine eggs and oil.
6) Mix dry and wet mixtures and immediately pour over apples
(*Batter should be slightly thicker than cake batter. If it sits too long, however, the GF flour makes it thicken and harder to pour. If needed, add some warm water to thin).
7) Gently combine batter with apples and sprinkle top with remaining 2 tsp of cinnamon.
8) Bake for 1 hour (or until top is golden). Remove and let cool.
CHERRY TOPPING:
1) Drain cherries into a bowl (keep juice for cooking).
2) In a separate bowl, combine 1/4 cup sugar and cornstarch.
3) Place cherry juice (aprx 2 cups) into a saucepan, and whisk in sugar mixture. Simmer over medium heat until thickened (2-3 mins). Remove from heat and let cool.
4) Once cool, fold-in drained cherries.
5) Cut cake into 12 portions. Place in a container and cover each piece with 3 tbsp of cherry topping
Serving size: 200g