Allergen Free Warm Apple Apricot Cake Recipes

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ALLERGEN-FREE WARM APPLE-APRICOT CAKE



Allergen-Free Warm Apple-Apricot Cake image

Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in "The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!" This bundt cake is one of Ms. Sandler's favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it's delicious served at room temperature too.

Provided by Tara Parker-Pope

Categories     dessert

Time 1h30m

Yield 1 bundt cake; 12 slices

Number Of Ingredients 11

Nonstick baking spray
3 cups flour
1 teaspoon salt
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups canola oil
1 1/2 cups sugar
1/2 cup applesauce (a 4-ounce snack pack contains about 1/2 cup)
1/3 cup apricot all-fruit spread (apricot jam)
3 cups 1/4-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a bundt-style pan with nonstick baking spray.
  • Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.
  • In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.
  • Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.
  • Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.
  • Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 67 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 334 milligrams, Sugar 38 grams, TransFat 0 grams

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