Rosh Hashanah, the Jewish New Year, is right around the corner, and with it all the celebrations come some great meals. One of my favorite dishes served during this celebration is honey apple cake. A few years ago a friend of mine asked me if I could create a gluten-free version for her and a version of this recipe was the result.
When I heard about Arrowhead Mills® Heritage Blend Organic Gluten-Free All Purpose Flour – a gluten-free substitute for whole wheat flour – I thought this would be the prefect recipe to try it on, I love the nuttiness whole wheat flour imparts and it really melds well with apple. I was not disappointed. The flour is available exclusively at Whole Foods and a wonderful addition to any gluten-free pantry.
- 1/2 C honey
- 3/4 C sugar
- 1/2 C Earth's Best® unsweetened applesauce
- 1 egg, slightly beaten
- 1 egg white, slightly beaten
- 2 tsp vanilla extract
- 2 Tbsp butter, melted and cooled
- 1 C Arrowhead Mills® Heritage Blend Organic Gluten-Free All Purpose Flour
- 1 C Arrowhead Mills® Organic Gluten-Free All Purpose Flour
- 1/4 tsp Hain® Sea Salt
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp cardamom
- 1/2 tsp ground anise
- 4 C crisp apples, peeled and diced
- Pre-heat oven to 350˚ and grease a bundt pan or two loaf pans.
- In a large bowl combine honey, sugar, eggs, applesauce, butter & vanilla. Combined until evenly mixed.
- In a separate bowl combine the dry ingredients and stir to distribute evenly.
- Incorporate the wet ingredients into the dry in two batches. Be sure to stir well in between.
- Finally, fold in the apples and mix to distribute them through out.
- Pour the batter into the prepared pan and bake for 50 minutes – 1 hour, until the cake is a light golden brown.
- Top the cake with dusting of powdered sugar and serve.
If you're unable to get your hands on the Heritage Blend you can substitute with the regular gluten-free all purpose flour.