Saturday, November 26, 2011

Let Them Eat Cake . . .

It's National Cake Day - not to be confused with National Cupcake Day of course!  Who knew someone was forward thinking enough to create a day just to celebrate cake - moist, tender, delicious cake . . . yummy!

But, since we are now officially in the Holiday Season, sometimes it's hard to have enough time to bake an elaborate creation with layers and icing.  No need to stress, the recipe below will literally take you only 5 minutes to whip up and the apples and cinnamon will have your house smelling so wonderful that it will  have everyone thinking that you spent hours on this delicious treat!

This one is especially for all of you who requested more wheat free options . . . and this one is a cake you will likely love as much as I do!  Since it's filled with apples, cinnamon, walnuts it is nutrient dense, filled with pectin, fiber, protein, warming spices, vitamins, minerals and antioxidants - so you can feel good about serving it to your family and friends!

And there is more good news . . . since it is so moist and tender, it can be made in advance, reheated slightly and served at a moment's notice anytime your friends or neighbors drop by!

So go ahead and celebrate cake!  And for more delicious options be sure to pre-order your own copy of OMG! That's Allergy Free?  today and save 30% with the special code I have for all of my blog followers . . . BLOG30!

My college roommate was from Allentown, PA and this cake started out as a Pennsylvania Dutch Dump Apple Cake.  While it has morphed into a really healthy WF version it is still very simple to make, moist and delicious.  It’s perfect with a cup of Chai tea, hazelnut Teeccino or a soy latte.  While this cake is wheat and dairy free it does contain gluten.

In a large mixing bowl stir together:
4 cups coarsely chopped apples
1 cup whole spelt flour
1 cup whole kamut flour
1 3/4 cup maple sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1 cup coarsely chopped walnuts

In a small mixing bowl beat well:
1 teaspoon good quality vanilla
3/4 cup organic walnut oil
1/4 cup 9.5 ionized water
2 organic eggs

For the Streusel Topping mix together:
1/2 cup whole spelt flour
1/4 cup maple or organic brown sugar
1/4 cup organic walnut oil

Preheat oven to 350.  Generously grease and flour a 10 inch spring form pan or a 9 x 13 inch baking pan.  

In a small bowl combine the streusel topping ingredients and set aside.

Make a well in the dry ingredients, pour in the wet ingredients and stir until well incorporated, but do not over mix.  The mixture will be quite thick.  Pour into pan and top with streusel crumbs.  Bake in the center of the oven for about 45 minutes.  Cake is done when toothpick comes out clean.  Cool until just warm, cut into 15 slices or squares and serve.

This cake will stay wonderfully moist for several days when refrigerated.  To serve pop slices or squares onto a sheet pan, loosely cover with parchment or foil and heat in a 300 degree oven for about 5-7 minutes and it’s perfect!

I like to top it with my Very Vanilla Gelato or Coconut Whipped Topping.

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