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The GFCF Recipe Experience: Apple Cake with Lemon Sauce

Posted Jun 26 2009 5:52pm
It's always great when you can find an item on sale at the grocery store. We've been buying up blueberries while they are in season, and at a reasonable price, freezing them so that we will have plenty for the months ahead. This, of course, is strawberry season, and a ripe (no pun intended) time for some great strawberry pies (and a future blog post). And I can't wait for cherry season to start in a few weeks - Flathead Valley MT cherries are the best!

Last week one of local grocery stores was offering a great deal on Granny Smith apples. At this time of year, it's unusual to find apples on sale, especially Granny Smiths. But one must take advantage of opportunities provided, so I came home from the store with some lovely apples, wondering what to make?

I love making the GFCF version of my Mom's Jewish Apple Cake, but this time I wanted something a little different. We had recently been given a bunch of cookbooks and as I thumbed through them, a recipe for apple cake with lemon sauce caught my eye. Definitely different enough to try!

This recipe is adapted from one found the cookbook The Best of Country Cooking, a compilation of recipes featured in a variety of magazines devoted to country living, and published in 1993. The cake itself is a dense, moist cake which goes well with the lemon sauce on top. I only used about half the sugar the recipe calls for in the lemon sauce, and really enjoyed the resulting slight tartness. But it is definitely more of an adult taste - my kids loved the cake but not the sauce.

adapted from The Best of Country Cooking, published by Reimann Publications in 1993

Ingredients: Apple Cake

3 eggs
1 3/4 cup sugar
1 cup vegetable oil (I used canola)
1 tsp GFCF vanilla
2 cups GF all-purpose flour
1 tsp baking soda
1 1/2 tsp xanthan gum
1 tsp cinnamon
1 tsp salt
2 cups Granny Smith apples, peeled and sliced into 1/2" pieces
1 cup seedless raisins
1 cup pecans (optional, I omitted this)

Ingredients: Lemon Sauce

3 tbsp lemon juice
1 1/2 tsp lemon zest
2 egg yolks
1 cup sugar
2 1/2 tbsp cornstarch
1/2 tsp salt
1 1/2 cups water
4 tsp CF butter

To make the cake:

Preheat oven to 375°. Grease a 9" x 13" x 2" baking pan

Mix the flour, baking soda, xanthan gum, cinnamon, and salt in a bowl. Set aside.

In a separate bowl, beat the eggs, then add sugar, oil, and vanilla. Add the four mixture all at once, and mix well. Add the apples and raisins (and the pecans if you used them) and mix until well combined.

Pour the batter into the greased pan and bake at 375° for 35 - 55 minutes or until a cake tester comes out clean.

To make the lemon sauce:

Beat the egg yolks lightly. Set aside.

In a separate bowl, blend the sugar, cornstarch, and salt.

Place the water in a saucepan and add the sugar mixture. Cook over medium high heat, while stirring, until the mixture boils clear and thickens. Remove from heat.

Beat a small amount of the hot mixture into the egg yolks to temper the eggs, then add the egg mixture to the saucepan. Cook and stir over medium heat for about 2 minutes.

Remove from heat, and add the lemon juice, lemon zest, and butter. Stir to combine, then pour over the cake. The sauce will solidify as it cools.
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