Fall has arrived, and what better fruit to experiment with in the kitchen than apples? As the name suggests, this recipe is welcome on the brunch or dessert table. I like it refrigerated because it firms up nicely, but it's ready to slice after a bit of cooling.
Apple Pancake Cake
Adapted slightly by CinnamonQuill
1/2 cup mixed dried fruit, such as raisins, figs, or cranberries, chopped if large
1 cup water
Oil, for pan
Sugar, for pan
4 apples, peeled, cored, and thinly sliced
1/2 cup brown sugar (I used dark)
1/3 cup canola or grapeseed oil
1 tsp vanilla (or almond or maple flavoring)
1/2 cup brown rice flour
1/4 cup + 1 Tbsp tapioca starch
1/4 cup + 1 Tbsp potato starch (not potato flour)
Pinch xanthan gum
1/2 tsp baking powder
1/4-1/2 tsp cinnamon (or more)
1/2 cup walnuts, chopped
Maple syrup, for serving
In a small bowl, soak dried fruit in water for 2 hours.
Preheat oven to 360°. Oil and sugar an 8-inch straight-edge cake or Springform pan. (A deep-dish pie plate should also work.) Set aside.
In a mixing bowl, whisk together brown sugar, oil, eggs, and vanilla. Add flour, starches, xanthan gum, baking powder, and cinnamon, mixing well, until batter is smooth. With a wooden spoon or spatula, fold in the apple slices and 1/4 cup of the chopped walnuts.
Spread batter into prepared pan, smoothing out top. Scatter dried fruit and remaining 1/4 cup walnuts over top.
Bake until golden brown and the center springs back slightly, 45 to 60 minutes.
Let cool for 20 to 30 minutes before attempting to unmold or slice. Serve with toppings of your choice, such as maple syrup.
Store in refrigerator for up to 4 days.