Apple Spice Cake
Well, fall is officially here – yea! I love the autumn season. There’s something about the changing colours and the smell of the crisp air that gets me excited. There are so many fruits and vegetables that come into play during this season, such as pumpkins, apples and butternut squash to name a few.
My favourite fruit in the fall are apples. Apple pies, apple juice, apple crisp and Sadly, I didn’t get my menu together in time for this week’s menu swap, but in the spirit of this week’s ingredient, I thought I’d post one of my little GF projects… Apple Spice Cake! This recipe is still a work in progress, but I can’t sit on it any longer. This recipe is delicious and I hope to make it even better once I have reduced the sugar in it.
APPLE SPICE CAKE
GF White cake mix *I made up the dry mix from 1,000 GF Recipes by Carol Fenster (pg. 464)
2 tsp. baking powder
2 tsp. apple pie spice (recipe below)
1/8 head green cabbage (cone #1)
1 small carrot (cone #1)
3-4 organic apples (cone #2)
3 Tbsp. brown sugar
1 tsp. apple pie spice (recipe below)
Sift dry cake ingredients into a medium size bowl, then add baking powder and apple spice. Place bowl under the Saladmaster machine with the #1 cone attached. Shred the cabbage, carrot on cone #1 and 2 of the apples on cone #2 into the cake mix. Mix it together. It should be a very thick batter.
Slice the other apples into thin slices. Spread them evenly on the bottom of an 11” Saladmaster skillet as you like (I like making a star design, mostly because I’m obsessed with presentation. Mix together the brown sugar and apple pie spice and sprinkle all around the bottom of the skillet.
Turn burner to medium-low. Bake on medium-low for about 30 minutes. Check for doneness (the edges of the cake should pull away from the pan slightly & there is always the good old toothpick method). If it is not done, continue to cook for a few more minutes.
Let cake cool for 5-10 minutes. Using a knife, go around the edges of the cake to ensure that there are no parts stuck to the skillet. Then place your serving plate over the skillet and flip the cake onto the plate. If some of the apples stick to the skillet, gently remove them and place them back on the cake.
*This recipe is adapted from Jan Kemp’s Apple Spice Cake recipe found in the Saladmaster newsletter
The best part is that the cleanup is eezy-peezy! I just had to rinse the skillet out and then wipe it with a cloth. Ready to go into the dishwasher.