Great Recipe: Try Lisa Oz's Apple Cake

 

Gluten-free Apple Caramel Cake with Flaky Salt

The holidays are fast-approaching, and we all know what that means - gifts, parties, and food! If you're in need of an easy and healthy dessert for your next holiday gathering, try this delicious recipe from Lisa Oz, which she calls her "guilty pleasure."

 

 

Ingredients – makes 8 servings

Apple-caramel layer

6 tablespoons (3/4 stick) unsalted butter, plus more for the pan

3/4 cup packed light brown sugar

1/4 cup pure maple syrup

2 baking apples, peeled, cored, and cut into 1/4 –inch wedges (suggested: Matsu, Golden Delicious, or Jonagold)

 

Cake

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 1/4 cups organic sugar

3 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 cups gluten-free baking mix, such as Bob’s Red Mill

1/2 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

2/3 cup whole milk

Flaky sea salt, such as Maldon or fleur de sel, for serving

 

Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9 by 2-inch round cake pan.

To make the apple-caramel layer: Melt the butter in a medium skillet. Add the brown sugar and maple syrup and cook, stirring often, until the sugar has melted and the mixture is boiling. Pour the mixture into the prepared pan. Carefully arrange the apples in two concentric circles in the syrup, overlapping them as needed.

To make the cake: Beat the butter in a medium bowl with a hand-held electric mixer on high speed until creamy, about 1 minute. Gradually beat in the sugar and continue mixing, scraping down the sides of the bowl as needed, until the mixture is light in color and texture, about 2 minutes. One at a time, beat in the eggs, beating well after each addition, followed by the vanilla.

Whisk the baking mix, coconut flour, baking powder, and fine sea salt together in another medium bowl. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with two additions of the milk, mixing just until combined after each addition. Scrape the batter into the cake pan and smooth the top.

Bake until the cake springs back when pressed lightly in the corner, 35 to 40 minutes. Let the cake cool in the pan on a wire cooling rack for 10 minutes. Run a knife around the inside edge of the cake pan. Place a serving plate over the cake pan. Holding the pan and plate together with a kitchen towel to protect your hands, invert them to unmold the cake. Remove the pan. Cut the cake into wedges and serve, sprinkling flaky salt to taste over each serving.

 

Recipe reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.