I miss that. So I always think of Bubbi Sarah when I bake an apple cake.
Now, I can't claim to hold a candle to her apple cake. This one is lovely, however. The cake is delicate, soft, spongey, and moist, with perfect integrity, and a light sweetness and spiciness. I'm sure Bubbi Sarah would have been baffled by my use of millet and buckwheat flours, but I like to think she would have enjoyed it.
If, like me, you are allergic to wheat, or if you simply want a change, this gluten-free, nut-free, vegan cake is wonderful.
I love the way an upside down cake looks, with a pretty pattern in apple slices on the now-top. I sprinkle coconut sugar liberally to affect a sort of caramelization on the now-top, and it's a thing of pleasing deliciousness.
round 8 inch pan, coated with coconut oil and parchment
1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup buckwheat flour
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp tonka bean powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground ginger
1 tsp ceylon cinnamon
1/4 cup coconut oil
3/4 cup warm water
1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tsp vanilla extract
2 tbsp coconut sugar
1 apples, cored and sliced
preheat the oven to 345 degrees
1. prepare the apple and the pan
2. cover the bottom of the pan with parchment, then cover the parchment with coconut sugar sugar and apple slices (e)
3. combine the warm water and coconut oil (part c) and set aside
4. mix together the dry ingredients from a) and b) in a bowl
5. mix the ingredients from d) into the ingredients from e)
6. using a whisk, combine the wet ingredients with the dry ingredients
7. pour the batter over the sliced apples
8. bake for 30 to 35 minutes at 345
9. cool and invert onto a plate