Jewish Apple Cake, Gluten-Free (Gluten-Free, Pareve, Non-Dairy) by Gluten-Free Nosh

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Jewish Apple Cake, Gluten-Free (Gluten-Free, Pareve, Non-Dairy) by Gluten-Free Nosh

From Gluten-Free Nosh at www.glutenfreenosh.com PDF for printing only, not for forwarding. Please refer to web site for full story and information about the recipe. http://wp.me/pGgB6-bK Jewish Apple Cake, Gluten-Free (gluten-free, pareve, non-dairy) By Gluten-Free Nosh Ingredients: . 2 1/3 cups brown rice flour . 1/3 cup potato starch . 1/3 cup tapioca starch . 1 ½ teaspoons xanthan gum . 1 tablespoon baking powder . 2 cups sugar . 1 tablespoon ground cinnamon . 5 large apples, peeled and sliced thin . 4 eggs . 1 cup vegetable oil . 1/4 cup fresh-squeezed orange juice . 2 ½ teaspoons pure vanilla extract Method: 1. Preheat oven to 350 degrees. Spray 10-inch tube pan or bundt pan with cooking oil spray (make sure spray does not contain flour). 2. In a large bowl, gently whisk together the brown rice flour, potato starch, tapioca starch, xanthan gum and baking powder. Set aside. 3. Remove 5 tablespoons of sugar (from 2 cups) and mix the 5 tablespoons of sugar with the cinnamon. Sprinkle cinnamon-sugar mixture on sliced apples, coating them well. 4. In a mixer, beat eggs and the remainder of the sugar for 5 minutes. Add vegetable oil, orange juice and vanilla and beat well. Slowly beat in flour mixture. 5. In the prepared tube or bundt pan, pour one-third of the batter, then one-half of the apples. Pour another third of the batter, smoothing the batter so it settles around the apples. Add the rest of the apples and a last layer of batter, smoothing the batter again. 6. Bake for 60 to 75 minutes, or until the cake looks golden brown and a knife inserted into the center of the cake comes out clean. Let cake cool completely in the pan for at least 1 hour. Run a spatula around the edges to loosen the cake before inverting it onto a plate. Yield: 12 servings .

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