This is not your average apple cake: Use up fall's plentiful fruit with this delicious cake, inspired by the infamous French dessert.
Tarte Tatin Cake (Apple Upside-Down Cake)
Serves 8-10
Adapted from King Arthur Flour
Cinnamon Caramel Sauce
2 Tbsp oil (such as safflower or grapeseed)
1/4 cup sugar
1 Tbsp non-dairy milk
1/4 tsp cinnamon
1/4 cup pure maple syrup
Combine all ingredients in a small saucepan or microwave-safe bowl. Heat just until sugar has dissolved, in a microwave this takes about 40 seconds on High. Set aside.
Cake:
1/3 cup chopped walnuts (optional)
4-5 small apples (or 2-3 medium), peeled and sliced, about 2 1/2 cups
1/4 cup sugar
1 Tablespoon non-dairy milk (or try using rum)
1 egg
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon xanthan gum
1 cup gluten-free flour mix (I used 1/3 cup millet flour, 1/3 cup brown rice flour, 1/3 cup tapioca flour)
Oil and sugar for pan
Preheat oven to 350F. Oil an 8 or 9 inch round pan (including sides) and dust with sugar.
Layer 2 cups of sliced apples into prepared pan, making the design as simple or intricate as you wish. Top with chopped walnuts, if using. Pour cinnamon caramel over apples and shift the pan to distribute the caramel evenly.
Combine remaining cake ingredients and mix until batter is smooth. Chop up the remaining 1/2 cup of sliced apples, then fold into the batter.
Pour the batter over the apples and caramel, using a spatula or dampened fingers to spread it evenly, completely covering the apples.
Place on a baking sheet and bake for 25-30 minutes, until toothpick inserted in middle comes out mostly clean.
Let cool for 15 minutes, then carefully slice around the edge. Turn the cake onto a cake plate and let cool.
Serve with whipped cream, ice cream, or dust with powdered sugar.
Store leftovers in refrigerator.
Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.
