Its been a while since I baked anything, hence no posts. Today's not so crazy winter weather finally motivated me to try something to go with a cup of coffee. I also had most of the ingredients for this recipe, so decided to give it a shot! Overall, a moist, sweet cake perfect with espresso or sugar- less cappuccino!
- Preheat the oven to 350 deg F and move the rack position to the center shelf. Prepare a 9-inch cake pan with a removable base by spraying it with baking spray.
- In a bowl, mix the following and keep aside:
- 1/2 cup chopped walnuts
- 2 tsp ground cinnamon
- 1/2 cup granulated sugar (personally, i found this to be too sweet, so next time when I make it, I will reduce the sugar to half)
- In another bowl, mix the following:
- 2 cups GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp xantham gum
- 1/2 tsp salt
- Peel 1 medium apple. Core it and cut it into 8 slices and then chop each slice into 8 small pieces. Keep aside.
- In a bowl, beat 2 large eggs using an electric mixer. Add 1 cup granulated sugar to the eggs, 1 tbsp at a time and beat until the mixer is light and fluffy.
- Add 2 tsp vanilla extract, previously prepared flour mixture, 1 cup sour cream and 1/3 cup canola oil to the egg/sugar mixture and beat for ~30 seconds.
- Add 1/2 of the batter to the pan. Spread the chopped apple pieces and 1/2 of the walnut mixture over the batter. Top with the remaining batter and finally cover with the remaining walnut mixture.
- Put the pan in the oven and bake for ~50 minutes (start checking after 45 minutes).
- Remove the pan from the oven and let it cool for 20 minutes. Remove from the cake from the pan and cool for another 10-15 minutes.
- Serve with a hot cup of espresso or cappuccino!
