Gluten Free Apple Pecan Cake is ooey gooey deliciousness. Loaded with fresh apples, pecans and sweetened with pure maple syrup this cake screams fall. Gluten Free and Paleo friendly.
This is a sponsored conversation written by me on behalf of KitchenAid. All opinions and text are my own.
If you haven’t noticed by now, I have a huge crush on fall and all the bounty it delivers. Pumpkins, Squash, root veggies, all of it. Don’t leave anything out. Please.
Especially Apples. I love apples particularly fall apples. I love picking them off the tree and filling a bucket full of the beautiful fall fruit. Apples are my favorite go to snack because they are so good for you and can curb my hunger.
I love baking with apples almost as much as I like picking them. Because I am one of those strange people I always try to peel my apple in one long stream. Peeling apples always makes me think of the movie Sleepless in Seattle when Tom Hanks remembers how his wife could peel an apple in one long curly strip. I am such a romantic.
This cake is a sweet homage to fall apples. Adding pecans throughout, makes you think of pecan pie, but this cake is so much more healthy for you. Clean ingredients, gluten-free, grain-free, and no granulated sugar make for a fall cake to enjoy guilt free. The cake is sweetened with pure maple syrup and homemade paleo caramel sauce. Mixing your butter, maple syrup and eggs using my Kitchen Aid mixer made preparation a snap for this recipe.
KitchenAid and the Food Network are hosting the Apple Challenge contest, and I want you to participate! All you have to do is create an original dish using apples, snap a photo and share it with a description of your dish on Instagram or Twitter using #KitchenAidContest. This is a really fun contest and you could win a private cooking lesson with Chef Zakarian and the new black stainless suite of appliances from KitchenAid. WOOT-WOOT! Get to cooking those apples and make sure to enter to win!
- 1 stick salted butter, melted and cooled, plus more for dish
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 3 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3/4 pure maple syrup
- 1 large egg
- ½ cup chopped pecans, plus ¼ cup whole pecans
- 2 large firm-sweet apples (about 1 pound) peeled and cut into ½-inch cubes, about 2¾ cups
- [br][b]Paleo Caramel Sauce:[/b]
- 2 tablespoons water
- ¼ cup raw coconut palm sugar
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- pinch salt
- bring the water and coconut palm sugar to a boil stirring the mixture constantly
- add the coconut milk vanilla extract and salt and cook for about 10 minutes over medium heat, stirring constantly so that it doesn’t burn. The mixture will start to thicken and turn darker in color.
- Preheat oven to 350 degrees. Grease a 9” cake pan with butter.
- In a medium bowl whisk together flours, cinnamon, baking powder, salt, and baking soda. In an electric mixer beat together butter, maple syrup and egg until light and creamy, about 2 minutes. Add chopped pecans and apples, and stir by hand until combined. Add flour mixture, and stir until combined.
- Spread batter in pan. Drizzle caramel over batter, top with whole pecans and bake until golden, about 35 to 40 minutes.
- Cool on a wire rack for 30 minutes. If you like an extra caramel flavor for topping, drizzle additional melted caramel sauce over the top of the cooled cake and allow to set before cutting.
- Store cake in refrigerator if not eating right away.
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This is a sponsored conversation written by me on behalf of KitchenAid. The opinions and text are all mine.