Allergen-Free Warm Apple-Apricot Cake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick baking spray
- 3cups flour
- 1teaspoon salt
- ¾teaspoon ground cinnamon
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1½cups canola oil
- 1½cups sugar
- ½cup applesauce (a 4-ounce snack pack contains about ½ cup)
- ⅓cup apricot all-fruit spread (apricot jam)
- 3cups ¼-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)
Nutritional analysis per serving (12 servings)
497 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 3 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit.
- Step 2
Spray a bundt-style pan with nonstick baking spray.
- Step 3
Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
- Step 4
In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
- Step 5
Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
- Step 6
Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
- Step 7
Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.
Private Notes
Comments
I needed a cake that is gluten free, too. This is it! Substitute Bob's Red Mill All Purpose Baking Flour & 1.5 teaspoons xanthum gum for the wheat flour. Also, I didn't have apricot spread so I used strawberry preserves. The cake is great. It's the best allergen free cake I've tried in the last 2 years.
Delicious! I'm not much for larger cakes so I made these into cupcakes. They take 20 - 30 minutes and they are the perfect size for no mess sharing.
I think it is very dangerous to list a recipe containing flour as being "Allergen Free" since flour is a major allergen. That's a bit like the famous chef's airport restaurant that advertises "flourless chocolate cake" -- except if you actually ask a server they will check with the kitchen and find out that it actually contains flour.
This was really tasty, but I agree with others that it was a bit too oily. Will this recipe work with just a cup of oil?
"Spectacular failure" does not begin to capture my attempt at this recipe. I tried cupcakes which were sunken oily puddles. I used a gluten free flour, maybe that was my mistake?
Made it with 1/2 cup less sugar and cook them as muffins because I didn't want to wait so long for it to cook. Made 2 dozen and they were done in 25 mins - delicious!