Monday, September 29, 2014

Gluten-free Caramel Apple Upside-Down Cake

Oh, thank you for this amazing recipe!  It didn't take much to make it g-free and I'm still trying to decide whether or not that's a good thing!  All your gluten eating friends will want some...and you'll share because you won't want this cake lingering in your kitchen calling your name at all hours of the day and night!  It's good and it's easy to make, too!!

I can't say what glass pans will do as I use my favorite 9-inch heavy duty metal non-stick pan with this recipe.  It pops out like a dream so I won't bother to try it in the Pyrex.  Sorry, but you're on your own if you do.  Just make sure to butter/spray the sides and bottom well...

CARAMEL APPLE UPSIDE-DOWN CAKE      (8- or 9-inch square pan)  Oven to 325F.

1/4 cup butter
2/3 cup packed brown sugar (I use dark, better flavor!)
1/2 tsp ground cinnamon
2 medium apples, Granny Smith work WELL, cut into 1/2-in. wedges (16 per apple)

Using a small (1 quart) pan, heat butter til just melted, stirring if needed.  Stir in brown sugar.  Heat til it just begins to boil then immediately remove from the heat.  Stir in cinnamon.  Pour the "goo" into the pan, spreading it evenly.  Arrange the apple wedges over the "goo" as evenly and as tightly as possible.  Overlap where necessary.  (I began in the corners and worked my way inward.) 

1/3 cup superfine white rice flour             Combine all flours, starch, baking powder,
1/3 cup sweet rice flour                        cinnamon, xanthan gum, and salt; set aside.
1/3 cup sweet white sorghum flour
1/3 cup tapioca starch
1 tsp baking powder
1/4 - 1/2 tsp ground cinnamon
1/4 tsp xanthan gum
1/4 tsp salt 
1 cup sugar                             Beat sugar and butter til fairly fluffy.  (Betty suggests
1/2 cup butter, softened       using a mixer but I did it by hand with a spoon...)  Add
2 eggs                                   eggs, beating in one at a time, til smooth.  Add vanilla.
1/2 tsp vanilla                     Slowly and gradually beat in flour mixture alternately with
1/4 cup milk                        milk, beating after each addition.  The end result should 
                                          be almost silky smooth.

Spread batter over the apples.  Bake 55-65 minutes (til the pick comes out clean.)  The 9-inch pan took exactly 55 minutes so the 8-inch will take the 5-10 minutes more.  Cool on a rack for 15 minutes.  Run a knife (plastic, if using a metal pan) around the edges to loosen the cake.  Place your serving plate upside down over the pan, hang on like mad, and flip it upside-down!  Set it down a little harder than usual to make sure all the topping dropped and remove the pan.  You can eat it warm but as it gets closer to room temp the caramel begins to harden up a bit, more like a caramel apple.  

I can't tell you what it tastes like after a, no I can't!  So, let me know if you find out!!  Betty says to store leftovers loosely covered though!

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