Tuesday, May 6, 2014

Gluten Free Applesauce Nut Crumb Cake

This is a great cake to have for Breakfast with a cup of Coffee or Tea. We also enjoy it as a dessert and serve it with a scoop of Butter Pecan Ice Cream.

Gluten Free Applesauce Nut Crumb Cake:

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Gluten Free Applesauce Nut Crumb Cake:

In a large bowl mix together first with a wooden spoon to break up the Brown Sugar, then use a whisk:

1-1/2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanathan Gum
½ Cup Packed Brown Sugar
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg

In a medium bowl whisk together:
½ Cup Buttermilk (I used Powdered Buttermilk following the package instructions)
½ Cup Unsweetened Applesauce
1 Tbl. Melted Butter
1 Large Egg
1 Egg White

Add the Liquid ingredients to the dry ingredients using a wooden spoon. Stir until moist,, do not over beat the batter.

Spray a 9” Round Baking Pan with Cooking Spray

Spoon the Batter into the Pan

In a small bowl combine with a fork: Until Crumbly
1/3 Cup Chopped Nuts – Walnut or Pecans
1/3 Cup Gluten Free Flour
¼ Cup Packed Brown Sugar
2 tsp. Melted Butter
1/2 tsp. Cinnamon

Sprinkle the Crumb topping evenly over the batter.

Bake in a 350* Preheated Oven.
for 35-45 minutes or until done. I like to use a digital Thermometer,, insert it into the center of the cake when it reaches an internal temperature of 205-210* the Cake is done.

Cool in the pan on a wire wrack for 20-30 minutes.

Run a small medal spatula around the edge of the Cake and Invert onto the wire rack and cool completely. Or you can serve the Cake directly from the pan.



You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

I converted this Recipe to Gluten Free From:


Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until it reaches an internal temperature  205*-210* in the center of the bread.
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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