recipe: Grandma Olga’s Apple Cake (with gluten free option!)

hans and alicia apple picking

Go apple picking. Decide what recipes to make. And on my mom’s side of the family, we don’t make apple pies — we make apple cake.

Since going gluten free five years ago, my baking hobby wained. But as GF options started to improve, I started to dabble. And with the cool temperatures of Fall upon us, I dug out an old family recipe, make some easy breezy substitutions and have been enjoying one of my childhood favorites for breakfast (and lunch and snack time) all week long…

apple cake

Grandma Olga’s Apple Cake

Makes 12 servings

  • 6 medium sized apples (any variety good for baking works), peeled and sliced thinly
  • 2 cups of sugar
  • 1/4 cup of apple cider (if available)
  • 2 cups flour (I used Bob’s Red Mill “All Purpose” Gluten Free Flour for gluten free eating)
  • 1/2 cup oil (I used vegetable)
  • 2 eggs
  • 2 tsp. vanilla extract (use GF if needed)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • A dash of nutmeg
  • Powdered sugar, for dusting

Combine apples and sugar in bowl. Let sit for one hour, stirring occasionally. Towards end of hour, pour in apple cider.

Preheat oven to 350*.

In a separate bowl, combine the other wet ingredients: oil, eggs and vanilla. Pour into apple/sugar mixture and stir.

In another separate bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt

Combine the wet ingredients into the dry, mixing by hand to incorporate until batter is smooth.

In a 9 x 13 greased baking pan, pour the batter, evenly distributing the apples. Bake for 55-60 minutes, until dark golden brown (in cinnamon will make it darker than you expect) or until a toothpick comes out clean. Dust with powdered sugar, if desired.

**p.s. this goes EXCELLENTLY with Pope’s Kitchen‘s Fig and Cocoa spread that I purchased at the Cleveland Garlic Festival this past weekend!

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