Friday, October 3, 2008
When my dad lived in Arizona, he use to make an oven-baked applesauce which he said was so healthy. His claim use to make us laugh because the first bite would reveal that butter was the main ingredient. It was really good. Each morsel would practically melt in your mouth: the perfect caramel apple puree.
The distance of the ocean separating my father and I make it difficult to pop by his house for this wonderful dish, so the other day I decided to play around with the concept. What started as an online recipe for caramel baked apples ended up into what I like to call: Caramel Apple Not on a Stick Cake. Truth be told, this is a not a "healthy" cake, no matter what my papa says.
Caramel Apple Not on a Stick Cake (serves 8)
This cake is gluten free but, as always, you can play around with flours if you are not concerned about your wheat or gluten intake. Just omit the xantham gum and use 3/4 cups of all purpose flour instead of the GF flour and proceed as per the recipe below.
1 lb of apples (pippin or other cooking apple)
3 tablespoons unsalted butter
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup heavy cream
1/4 cup lowfat milk
2 tablespoons unsalted butter
2 tablespoons canola oil
1/3 cup sugar
1/8 teaspoon salt
2 large eggs
1/4 cup egg whites
1 teaspoon GF hazelnut or vanilla extract
3/4 cup GF all purpose flour mix (such as Bob's Red Mill GF all purpose mix)
1/4 cup almond meal
1 teaspoon xantham gum
1 teaspoon baking powder
Pre-oil a round baking dish.
Peel and core apples. If they're small, slice them in half. If larger cut thick slices slices instead. Cover the bottom of the dish with apple slices.
In a pot, over medium heat, heat the cornstarch and brown sugar. Then add the butter, while mixing constantly, followed by the milk and cream. Continue heating and mixing until mixture thickens into a caramel sauce. Pour evenly over apple-slices. set aside while you make batter.
Preheat oven to 350F.
In a mixer, combine butter, oil and sugar. Cream together for 2 minutes. While mixer is on, add eggs, one at a time. Then follow by adding the egg whites and hazelnut extract.
Combine the flour, almond meal, salt, xantham gum and finally the baking powder in a bowl. Incorporate the flour mixture in 3 increments into the butter-egg mixture. Pour over the caramel apple slices. Bake for 45 minutes or until nice and golden. Let cool. Run a knife along the edges and invert onto a plate. This cake is best serves the same day.
When slicing this cake, use a very sharp knife. If you don't, the knife will push the slices into the batter and destroy the shape of your cake.
Fruit desserts are the best. Here are a few more delicious recipes for you to enjoy:
Blueberry Plum Clafoutis
Oat Fig Bars