Gluten Free Apple Pecan Cake Food

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PECAN APPLE STRUDEL CAKE (GLUTEN FREE)



Pecan Apple Strudel Cake (Gluten Free) image

Very good. Created from Recipe #174346 and Recipe #362534 . This cake can be eaten warm, or at room temperature which we like.

Provided by UmmBinat

Categories     Dessert

Time 1h40m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 19

1 cup pecans, finely chopped or 1 cup blanched slivered almond, crushed
2 tablespoons brown rice flour
4 tablespoons brown sugar
1 tablespoon canola oil
1 teaspoon cinnamon
1/3 cup chopped pecans or 1/3 cup blanched slivered almond, crushed
1/2 cup rice flour (white)
1/2 cup brown rice flour
1/3 cup tapioca starch
3/4 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
1 teaspoon baking soda
1 1/2 teaspoons gluten free baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup canola oil
3/4 cup dark brown sugar
2 egg replacer eggs
4 tablespoons orange juice
1 1/2 cups chopped apples (about 2 apples)

Steps:

  • Preheat oven to 325°F.
  • Prepare a small deep pan by greasing and dusting with white rice flour.
  • Mix all strudel ingredients in a small bowl and set aside.
  • In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
  • Add the wet ingredients and mix with a wooden spoon.
  • Add the chopped apples and stir to combine.
  • Scoop half the batter into the prepared pan.
  • then layer half the strudel mixture on top of the batter.
  • Add remaining batter and then remaining topping.
  • Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
  • Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
  • Enjoy!

GLUTEN FREE APPLE PECAN CAKE



Gluten Free Apple Pecan Cake image

Make and share this Gluten Free Apple Pecan Cake recipe from Food.com.

Provided by LARavenscroft

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

2 large eggs
1/4 cup oil
1/2 cup unsweetened applesauce
1 cup brown sugar, packed
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups Pamelas ultimate baking and pancake mix (or 2 cups AP GF flour, 2 teaspoons baking powder and 1 teaspoon baking soda)
2 cups baking apples, peeled & diced (I used Granny Smith)
1/2 cup golden raisin
1/2 cup pecans, chopped
4 ounces cream cheese, softened
2 tablespoons butter, softened
4 -5 teaspoons pure maple syrup
1 lb powdered sugar

Steps:

  • Preheat to 350°F.
  • Grease a 9-inch springform pan.
  • In a large bowl, beat the eggs.
  • Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
  • Stir in baking mix.
  • Add apples, raisins, and pecans and stir just until combined.
  • Pour into greased cake pan.
  • Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
  • Cool slightly and remove from pan.
  • Meanwhile prepare the frosting.
  • Cream together cream cheese and butter until fluffy.
  • Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
  • Frost cake when completely cool.

GLUTEN-FREE PECAN PIE BUNDT CAKE WITH PECAN CRUMBLE AND PRALINE FROSTING



Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting image

Provided by Silvana Nardone

Categories     dessert

Time 1h25m

Yield One 12-cup bundt cake

Number Of Ingredients 21

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/2 cup pecans, chopped
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature, plus additional for greasing pan
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup buttermilk
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter
3 tablespoons milk
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
Whole pecans, for topping

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
  • For the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan with butter or gluten-free cooking spray. In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
  • Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top. Repeat with the remaining batter and pecan crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
  • For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.

CINNAMON AND APPLE CAKE (GLUTEN-FREE)



Cinnamon and Apple Cake (Gluten-Free) image

A nice plain cake to enjoy anyday. This recipe uses a purchased blended self-raising gluten-free flour- I like to use Orgran brand

Provided by Jubes

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups gluten-free self-raising flour
170 g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
3 eggs
1/2 cup plain yogurt
8 teaspoons water (2 tablespoons)
1/2 cup freshly grated apple

Steps:

  • Preheat your oven to 160°C
  • Grease well and line a 22cm round cake pan.
  • Sift the gf self-raising flour into a large bowl and set aside.
  • Beat the butter with the caster sugar, until light and creamy.
  • Add the vanilla essence and the cinnamon. Mix well.
  • Add the eggs and beat well.
  • Lightly fold in the flour, yogurt and water.
  • Grate the apple and then fold it lightly into the cake mixture.
  • Bake in the cake pan for 50 -55 minutes or until a skewer inserted in the centre comes out clean.
  • NOTE: Check how the cake is baking at about 40 minutes baking time and if it is browning too much before cooking through- lightly cover with foil and continue baking.
  • Allow the cake to cool in the tin for 10 minutes and then cool on a wire rack.
  • Dust with icing sugar to serve.

Nutrition Facts : Calories 172.3, Fat 12.9, SaturatedFat 7.8, Cholesterol 78.1, Sodium 123.3, Carbohydrate 12.6, Fiber 0.2, Sugar 12.2, Protein 2.1

GLUTEN FREE APPLE CAKE



Gluten Free Apple Cake image

Delicious moist gluten free cake. It's great with cream cheese icing, powdered sugar, or just plain.Plus it stays moist and tasty for days!!I found the cake to be a little bit crumbly, but it was so delicious it didn't matter.I got this recipe from one of Bette Hagman's recipe books.

Provided by GlutenFreeGirl

Categories     Breads

Time 1h20m

Yield 1 cake, 9-12 serving(s)

Number Of Ingredients 15

3/4 cup rice flour
1/2 cup potato starch (NOT potato flour)
1/4 cup tapioca flour
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup butter
3/4 cup white sugar
3 tablespoons brown sugar
2 eggs
3 tablespoons milk
1 1/2 cups apples, peeled, cored, and shredded (about 2 apples)
icing sugar, for dusting (optional)

Steps:

  • Preheat oven to 350°F; grease either 9 inch round springform pan, or 8 inch square cake pan, and dust with rice flour.
  • In a medium bowl, whisk together the flour mix, xanthan gum, baking soda, baking powder, and cinnamon; set aside.
  • In the bowl of your mixer, cream the butter for about 1 minute or until softened.
  • Add both sugars,and beat for about 2 minutes.
  • Add the eggs, one at a time, and beat until well incorporated.
  • Blend in the milk.
  • Then turn mixer to low and add the dry ingredients half at a time, beating after each addition, until they are well absorbed.
  • Remove the bowl from the stand and gently fold in the shredded apples.
  • Spoon the batter into the prepared pan and bake for 40-45 minutes, or until toothpick inserted tests clean and the cake pulls away from the edge of the pan.
  • If serving from the pan, cool at least 10 minutes before removing.
  • Dust lightly with icing sugar, if desired.

Nutrition Facts : Calories 286.1, Fat 11.7, SaturatedFat 7, Cholesterol 69.2, Sodium 315.3, Carbohydrate 42.9, Fiber 1.5, Sugar 23.8, Protein 3.1

APPLE PECAN CAKE



Apple Pecan Cake image

This cake recipe was given to me by a friend and I have made it many times. Its quick, easy and everyone loves it. I have also used it as a dessert served warm with cream. Yum.

Provided by Draci

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 large green apples
1 cup sugar
125 g butter
1 egg
1 1/2 cups plain flour (all purpose)
1 teaspoon bicarbonate of soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecans, chopped

Steps:

  • First melt butter and allow to cool.
  • Core, peel and slice apples, mix with sugar and set aside.
  • Sift all dry ingredients, add pecans and mix well.
  • Beat egg into the cooled melted butter.
  • Add apple mixture and butter mixture to the dry ingredients, mix well.
  • Pour into an 8 inch cake tin and bake in a moderately hot oven 180`C (360`F) for 45 minutes.

Nutrition Facts : Calories 425.7, Fat 23.4, SaturatedFat 9.1, Cholesterol 59.8, Sodium 402.1, Carbohydrate 52.5, Fiber 3.4, Sugar 31.1, Protein 4.8

GLUTEN-FREE EUROPEAN APPLE CAKE



Gluten-Free European Apple Cake image

My Romanian family all make some version of this dense apple walnut cake every autumn. I think it's common to Germans, Austrians, and Hungarians too. I'm so pleased that I could almost replicate the taste and texture without wheat! Coconut flour can be substituted for almond flour. Makes a 9x13-inch pan. When cool, you can dust with confectioners' sugar if desired.

Provided by Ann Kosa

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 14

¾ cup sorghum flour
¾ cup almond flour
¼ cup rice flour
¼ cup tapioca flour
1 tablespoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
4 small Golden Delicious apples - peeled, cored, and chopped
½ cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
  • Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
  • Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
  • Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

Nutrition Facts : Calories 401 calories, Carbohydrate 48.5 g, Cholesterol 46.5 mg, Fat 22.6 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 269.9 mg, Sugar 34.2 g

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