Apple Cake, Gluten Free

I got this recipe from Tammy Maltby.  Unfortunately I really should NOT do gluten (see previous post) so I had to make this gluten-free.

I think it turned out pretty amazing.  I sent some to a friend’s house and her husband and teenage son wolfed it down, having NO idea it was gluten-free. Score one for the gluten-free camp!

Here it is.  Enjoy! (f you are making it with gluten, just replace flours and  gum with 2 c flour)

French Apple Cake with Caramel Sauce

2 eggs
2 cups sugar
½ cup canola oil
2 teaspoons vanilla
½ cup walnuts, chopped (optional)
1 c brown rice flour

1/2 c amaranth flour

1/2 c sorghum flour

1 tsp xanthan gum

2 teaspoon baking soda
1 teaspoon salt
½ teaspoon cloves
2 teaspoons cinnamon
½ teaspoon allspice
4 cups peeled and diced apples (I like Granny Smith or Jonathan…organic of course)

For Caramel Sauce
1 cup brown sugar
1 cup white sugar
1 cup heavy cream
½ cup (1 stick) butter
2 tablespoons flour (when making it gluten-free, skip the flour. It still turns out!)
3 teaspoons vanilla

Fresh whipped cream or high-quality vanilla ice cream.

Preheat oven to 350 º. Grease a 9×13-inch pan well. In medium bowl, whisk sugar and eggs together until frothy. Mix in oil. In large bowl, mix together all dry ingredients. Add liquid ingredients and apples. Pour batter into pan and bake at 350 for 45–50 minutes.
To make caramel sauce, combine all ingredients in a heavy saucepan and bring to a boil, stirring until thickened. Remove from heat and keep warm.
To serve, cut cake into squares, pour warm caramel sauce over each square, and top each with whipped cream or ice cream.

Simple Idea: The caramel topping for my apple cake is also delicious poured over baked apples.

Simple Idea: My amazing friend and mentor Phyllis Stanley always doubles the eggs in her Christmas baking—she claims this makes everything much richer. I feel the same about doubling the vanilla.