Comments on: Gluten Free Apple Cake http://blog.rykus.com/2008/02/13/gluten-free-apple-cake?utm_source=rss&utm_medium=rss&utm_campaign=gluten-free-apple-cake Jack of all trades, Master of none Sun, 04 Oct 2009 13:08:05 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Tom http://blog.rykus.com/2008/02/13/gluten-free-apple-cake/comment-page-1#comment-6 Tom Mon, 14 Apr 2008 01:19:36 +0000 http://rykus.com/blog/2008/02/13/gluten-free-apple-cake/#comment-6 So I tried this recipe again, substituting Gluten Free Pantry's Perfect Pie Crust flour mix for the All-Purpose flour (we couldn't find any. - by the way, the brand we used was Beth's). And allspice instead of cloves (since its milder). In addition, we now have a cake leveler, which we used to slice the top off, and put a layer of Peach glaze in between (instead of apricot). I also didn't have the same non-dairy creamer, so I used a Soy milk creamer we had, and about 1/8 tsp of Vanilla Extract. The cake was dense and fairly moist, though I think the cooking time was a bit too long. 30-40 minutes would probably be good. It wasn't burnt, but very dark (I did about 42 minutes at 350). The peach and apple flavors complemented eachother fairly well, but the peach seemed to take over. And the cake was good, but fairly mild. I liked the clove and apricot flavors from before. So I think the next cake will have a pinch of clove, and an apricot glaze. Of course - the next cake is the wedding cake. I'm sure it will be fine, but I want it to be awesome. We're going to frost our last test cake tomorrow, and see how it tastes with the buttercream frosting. For the actual wedding cake, I plan on using the clove and apricot, as well as the same flavored non-dairy creamer, if I can find it. If not, I might just find some caramel and stir it in, because that just goes so well with apple. I wanted to use an apple jam glaze, but I couldn't find any decent brands of apple jelly that weren't packed with sugar and high-fructose corn syrup (which I'm trying to avoid). So I tried this recipe again, substituting Gluten Free Pantry’s Perfect Pie Crust flour mix for the All-Purpose flour (we couldn’t find any. – by the way, the brand we used was Beth’s). And allspice instead of cloves (since its milder). In addition, we now have a cake leveler, which we used to slice the top off, and put a layer of Peach glaze in between (instead of apricot).

I also didn’t have the same non-dairy creamer, so I used a Soy milk creamer we had, and about 1/8 tsp of Vanilla Extract.

The cake was dense and fairly moist, though I think the cooking time was a bit too long. 30-40 minutes would probably be good. It wasn’t burnt, but very dark (I did about 42 minutes at 350).

The peach and apple flavors complemented eachother fairly well, but the peach seemed to take over. And the cake was good, but fairly mild. I liked the clove and apricot flavors from before. So I think the next cake will have a pinch of clove, and an apricot glaze.

Of course – the next cake is the wedding cake. I’m sure it will be fine, but I want it to be awesome. We’re going to frost our last test cake tomorrow, and see how it tastes with the buttercream frosting.

For the actual wedding cake, I plan on using the clove and apricot, as well as the same flavored non-dairy creamer, if I can find it. If not, I might just find some caramel and stir it in, because that just goes so well with apple. I wanted to use an apple jam glaze, but I couldn’t find any decent brands of apple jelly that weren’t packed with sugar and high-fructose corn syrup (which I’m trying to avoid).

]]>