About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Sunday, 13 January 2013

Gluten Free Honey Carmel Apple Bundt Cake

After being snow bound for a couple days - the stores were finally opened again on Saturday (and did have some food) - I set out to make a Honey Carmel Apple Bundt Cake. I saw the recipe in Canadian Living Magazine and just made 2 substitutions. 

It's pretty easy to make - and I just subbed in Sol Cuisine All purpose Gluten free flour for regular flour and I used sunflower oil instead of light tasting olive oil. 


I found I had to cook it almost an hour before it was completely cooked, and it tastes yummy with ice cream as well. 


The topping is optional - in retrospect, I may have skipped the Caramel topping because it made the cake a little soggy after the first day - but it's entirely up to you! 




Ingredients

  • 3/4 cup (175 mL) light-tasting olive oil
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) liquid honey
  • 3 eggs
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1-1/2 tsp (7 mL) cinnamon
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 3 cups (750 mL) diced cored peeled apples

  • Honey Caramel:
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (60 mL) mild liquid honey, (such as clover or wildflower)
  • 3 tbsp (45 mL) whipping cream, (35%)
  • 2 tbsp (30 mL) butter

Preparation

In large bowl, whisk together oil, sugar, honey, eggs and vanilla.

Whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture just until combined. Stir in apples. Scrape into greased 10-inch (3 L) Bundt pan.

Bake in 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, 40 to 50 minutes. Let cool in pan on rack for 10 minutes; transfer from pan to rack and let cool completely.

Honey Caramel: In heavy saucepan, bring sugar, honey and 2 tbsp water to boil over medium-high heat, brushing down side of pan with pastry brush dipped in cold water. Cook until deep amber colour, about 8 minutes. Remove from heat.

Standing back and averting face, stir in cream and butter. Cool until caramel has thickened enough to coat back of spoon, about 15 minutes. Drizzle warm caramel over cake. 
Source : Canadian Living Magazine: October 2012

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