Gluten Free Caramel Apple Cake

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                                Caramel Apple Cake 

     The weather is starting to change around here, much sooner then it normally does, and I am not thrilled! I don't love the cold at all, however; I do love apples and it is officially time to get all the new apples for the Season!  I adore apples, not cooked apples, but this cake is a WINNER, and I had 2 pieces!!!  This must be LOVE, I can't wait to make it again! Happy Baking, Natalie

This is a picture from our Kelly Family Reunion, we went to a small town called Hanna in Eastern Utah, this what was right outside our cabin door, so gorgeous!!! You can hike, hunt, fish,ride motorcycles and  4 wheelers, pretty much whatever you want to do. This place is Beautiful, it's a one gas station, one bar kind of town, if you don't have 4wheel drive you can't get out, or in there in the Winter.  Check it out if you are ever in town.


Ingredients:
Adapted from Charm of Home
-2 1/2 cups sugar
-3 large eggs

Pooling Caramel, not great!!

-1/2 cup oil
-1 cup Buttermilk
-2 1/2 cups chopped apples(I used fresh and a mixed variety) I'm sure you can use bottled or canned (drain the liquid)
-3 1/2 cups  Pamela's Bread flour 
- 2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp cinnamon


 
Instructions:
Preheat the oven to 350 degrees, use a 9x13 inch pan and spray it with Pam.  Bake for 70 minutes or until your toothpick comes out clean.
-First add the sugar, oil and buttermilk, mix, then add the eggs and mix.
-Next in another bowl, just add the dry ingredients and stir together, then add them a little at a time into the wet mix, until it is all mixed in.
-Lastly add the apples in and stir SLOWLY don't beat the apples to death, you want them in chunks not bits. 
***When the cake is done, poke some holes in it, this is where you will pour the Caramel.  You will want to make sure the cake is almost completely cool before you pour on the caramel, trust me...I poured the caramel ont0 a hot cake, and it all pooled into the middle, then to make matters worse, my husband wanted to eat the cake warm....it fell into a million little pieces! So, cool the cake then pour on the caramel, cool it for awhile, then cut! It's even better the next couple of days!!***
   
For the Caramel-
-1 cup packed brown sugar
-12 TBS butter(3/4 cup)
-2TBS light Karo syrup
Spray the pan with Pam, then it's easy to clean, bring it to a boil and stir continually for 5 minutes( it has to be boiling)  it will be a nice caramel color. Let it cool for 5 minutes before you pour onto the cake.  Then enjoy.


Just a few of my Favorite people!! Thanks for the fun times, Mike and Karyn!

My niece, daughter and nephew

My son, Brayden

My husband, kids and I looking dirty!

The Rough Riders, having fun!!!

 

Gluten Free Apple Crumb Cake

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                        Apple Crumb Cake

       I have to start out by saying, I HATE anything that has cooked fruit in it.  I don't eat pies, crumbles, cobblers or tarts, pretty much anything that has a piece of fruit in it, and has been in the oven!  I know, for all of you pie lovers out there, this is Horrible; my husband and daughter totally agree.  In the 18 years I have been married, I have made my poor husband 1 apple dessert( I am a bad wife). 
     So now that apple season is upon us, I promised him I would make at least one.  I however, made the mistake of letting him choose, so next I have to make a pie, oh my, the crust.  I have made pies in the past, my Grandma Huntsman taught me how, but that was before I was GF, so I am NERVOUS that it won't taste fantastic,(really that it will taste like crap, and I will have wasted time and expensive flour) but I am going to try.  This recipe originally came from, Emeril Lagasse.  My daughter told me, that since I baked this cake I had to try it; I didn't want to, but it looked and smelled delicious!!  OK, so I tried it, and it was FANTASTIC, if I have to eat something apple, I will eat this. Natalie :)

Ingredients:

The crumb topping is so good!

-1/2 cup butter

-1 1/2 cups packed brown sugar( I used dark, therefor the cake is darker)

-2 large eggs

-2 cups Pamela's Bread flour

-2 tsp baking soda

-1 tsp cinnamon

- 1 cup plain yogurt(you could use sour cream)

-1 tsp pure vanilla extract

-2 cups peeled, cored and chopped apples( I used Golden Delicious, they are the new crop)

 

Crumb topping:

-1/2 cup packed brown sugar

- 1/2 cup Pamela's Bread flour mix

-1/2 tsp cinnamon

-4 TB butter semi-soft 

 

Brown Sugar Glaze:

-1/2 cup brown sugar packed

-1/2 tsp vanilla

-2TB water

     Preheat the oven to 350 degrees, and spray  a 9x13 inch glass baking dish.  Bake for 48-50 min or until a toothpick comes out clean.  Then cool on a wire rack for 15-20 min, then put on the brown sugar glaze.

       In a large bowl or mixer, cream together the butter and brown sugar until they are fluffy.  Then add the eggs one at a time and mix them in completely, make sure and scrape down the sides.  Next add in the dry ingredients, and mix well.  Then add either the yogurt or sour cream, whichever you use and the vanilla. Combine them and then add the apples, mix on low.  Pour into the baking dish, and spread to the edges, it is thick.

     To make the Crumble add the brown sugar, flour mix, cinnamon, and butter.  Stir with a fork and smash it together until it looks like crumbs, then it is ready. 

      To make the glaze put the brown sugar, vanilla and water into a bowl and stir for about 2 min, then drizzle over the cake and serve.  You serve this cake either warm or room temp, and even better with a scoop of ice cream!