Monday, December 29, 2014

Recipe: Apple Crack Cake

Gluten Free Apple Crack Cake

One day when I was feeling sorry for myself for not being able to eat any of the delicious fall goodies that my kids were feasting on, I came across this recipe for Apple Crack Cake.  The poor sweet lady that created the recipe received some scathing comments for the name of the recipe, but after making it, I can see where she was coming from--it really was kind of addictive.

Furthermore, her website, Gluten Free on a Shoestring, is one that I need to sit down and read extensively when I have more time.  From all that I've seen of it, it's probably, like, my Mecca.

A note on this cake.  The author says that it's "almost pudding-like inside."  And that's true.  I cooked it rather longer than the prescribed time, and it was still basically goo in the center.  And while I ate the whole thing, I'm still not sure if I liked it or not. I definitely liked the edges.  Those were really good.  But I felt a little weird serving the mostly-uncooked middle to people.  "It's supposed to be like that," I said.  And it was, but I still felt like I was making excuses somehow.  So I'm not sure if there's a way to get it to solid up without burning the edges?  Because the flavor of the whole thing is awesome, but the goopiness of the middle kind of bothered me.  So I guess I'll just have to make it again to experiment. :)

Here's the recipe, with full credit to awesome Nicole over at Gluten Free on a Shoestring.

Prep time: 10 minutes       Cook time: 35 minutes       Yield: 1 9-inch square or round cake
8 ounces applesauce (homemade or chunky store-bought), plus more for drizzling
7 ounces sweetened condensed milk (for a dairy-free version, click here and follow through the first two steps)
2 eggs (120 g out of shell) at room temperature, beaten
1/2 cup (100 g) sugar
2 1/2 teaspoons apple pie spice(plus more for sprinkling)
1 box gluten-free yellow cake mix (15 to 16 ounces) (I used the Make Your Own Vanilla Cake Mix from page 193 of Quick & Easy)
8 tablespoons (112 g) unsalted butter, melted and cooled
*To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.

  • Preheat the oven to 350°F. Grease a 9-inch square or round baking pan, line it with crisscrossed sheets of unbleached parchment paper, greasing in between the papers, and set it aside.
  • In a medium-sized bowl, place the 8 ounces applesauce, condensed milk, eggs, sugar and apple pie spice, and beat until well-combined. Add about ⅓ of the dry cake mix to the mixture, and mix to combine. Pour the mixture into the prepared pan. Sprinkle the rest of the dry cake mix on top, and smooth carefully until the cake mix covers the applesauce layer evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle on a bit more apple pie spice and scatter a few dollops of applesauce on top of the cake. Cover the top of the pan with foil.
  • Place the cake in the center of the preheated oven, and bake for 20 minutes. Uncover, and bake until the cake has begun to pull away slightly from the side of the pan and is set on top (another 10 to 12 minutes). Remove from the oven and allow to cool completely before slicing into squares or wedges and serving.

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