I’ve been staring at a caramel apple project that I have set aside (weird, right? And no, it’s not real food…yet…so it isn’t going bad). I just can’t seem to get around to getting those done. But I want them, trust me.
So, when I was thinking of what to bake, it’s no wonder that the idea of a caramel apple cake, with warm cinnamon notes, just sounded perfect.
I used King Arthur Flour’s gluten-free flour mix and their flaxseed meal. You can choose whatever flour and flax you like, but I really love these. I find the flour very easy to incorporate into my baked goods, and the flax adds a nutty warm tone to the cake. I was really excited to get to try these products, and I’ll tell you more about them in the recipes to come!
By the way…I did something really exciting this weekend…
Can you guess??
That’s ok, I’ll tell you! I found my perfect wedding dress!! It’s officially mine and I’m so delighted about it! What a beautiful moment to share with my mom. There’s nothing like it.
That’s cause to celebrate, right? Oh, well, here’s some cake for you!
Carmel Apple Cake (Gluten-Free)
(makes one 10” bunt cake or two loaf cakes)
2 large apples (I used Granny Smith, but your favorite will work!)
1 Tbs. brown sugar
½ tsp. cinnamon
½ tsp. vanilla extract
12 caramel squares
3 large egg whites
1 cup milk (I used unsweetened almond milk)
½ cup unsweetened applesauce
1/3 cup canola oil
2 tsp. vanilla extract
1 ½ tsp. cinnamon
½ tsp. kosher salt (or coarse salt)
¾ cup sugar (I used ½ cup raw sugar, ¼ cup Splenda)
2 ½ cups Gluten-Free Multi Purpose flour (King Arthur Flour)
½ cup flaxseed meal (King Arthur Flour)
3 tsp. baking powder
optional drizzle: 4-6 caramel squares
~Preheat oven to 350 degrees F. Prepare your bunt pan with nonstick spray.
~Core and dice your apples into small, even pieces. Also, unwrap and cut each of the 12 caramels into 4 pieces. Place the apples and caramel pieces into a bowl, add the 1 Tbs. brown sugar, ½ tsp. cinnamon, and ½ tsp. vanilla; stir and set aside.
~In a large bowl, start whisking the egg whites by hand. When they start getting frothy, add the milk, applesauce, oil, and vanilla and whisk until well combined. Then, add the cinnamon, salt, and sugar; whisk until completely combined.
~Carefully add the flour, flaxseed meal, and baking powder, and stir until the batter starts to come together. Just before the batter is completely combined, add the bowl off apples/caramels, and stir until the batter is just mixed. Pour the batter into your prepared bunt pan and put in the oven.
~Bake for 55-60 min or until a test stick comes out clean. Let the cake cool on a wire rack for 30 min before inverting the cake onto your cake platter.
~For the optional caramel drizzle: Once the cake has cooled enough to put it on your serving platter, unwrap 4-6 more caramels and put them in a microwave safe dish. Microwave in 10 second intervals, stirring, until they are melted. If you are going to serve the cake warm, then drizzle the caramel straight onto the cake. If you are going to let the cake cool and need a softer caramel drizzle, add a tiny splash of milk to the caramel, stir to incorporate, then drizzle the caramel over the cake.
~Serve and enjoy!
I’m going to the store tomorrow. I can’t wait to make this one!
Ummm YUM! I’ll trade ya. I’ll make you some of Sarah’s cinnamon things for this! haha! 😉
You’re too funny! If it was totally ok to send cake through the mail, you’d be the first person to get it! 🙂 BTW my mom made this cake last night with regular flour and she said it was amazing! So try it!
This sounds so good!! And YAY for finding your dress!! That’s so exciting! 🙂
This is absolutely GORGEOUS!!! Is it bad that I want to make this for breakfast? 😉
Heather @ Kiss My Broccoli recently posted…WIAW: A “Normal” Foundation