Apple Pancake Cake

Lately, most of my produce clamoring has been directed towards the world of citrus, but locally grown apples from the fall harvest are still lurking, and perfectly suited for this unique “pan cake”.

This recipe is fairly simple, and a perfect way to use up apples that shouldn’t be forgotten just yet.

Part cake, part pancake, part torte; this creative twist is ideal for dessert, tea, or even breakfast. Serve it with whipped cream, (coconut milk!) ice cream, alone, or with some good maple syrup.

This brilliant creation originates from The Mansurovs, where I was smitten at first glance. Lola, the lovely creator, helped me with some substitution ideas, and I changed it up a bit to suit gluten and dairy-free needs.

Though this features fall’s most prominent fruit, it somehow reminds me of the coming spring. By varying the topping, you can achieve a whole host of different flavors. The first time I made this, I topped it with dried cranberries, which looked like little ruby jewels. I also think a caramel type topping would be truly decadent. Experiment, experiment!

Apple Pancake Cake

Originally from The Mansurovs
Adapted slightly by CinnamonQuill

1/2 cup mixed dried fruit (Such as raisins, figs, or cranberries; chop into bite-sized pieces, if necessary.)
1 cup water
4 medium-ish apples of your choice (about 4ish cups)
1/2 cup brown sugar (I used dark)
1/3 cup canola oil
3 eggs
1 teaspoon vanilla (or almond, or maple flavoring)
1/2 cup brown rice flour
1/4 cup + 1 Tablespoon tapioca starch
1/4 cup + 1 Tablespoon potato starch (not potato flour)
pinch xanthan gum
1/2 teaspoon baking powder
pinch salt
1/4-1/2 teaspoon cinnamon (or, more!)
1/2 cup walnuts, chopped
Oil + sugar for pan

In a small bowl, either plan to soak dried fruit in water for 2 hours, or microwave fruit + 1 cup water for 2 minutes, then let stand 10 minutes. After either method, fruit should be softened; drain water.

Preheat oven to 360F. Oil and sugar an 8 inch straight edge cake pan, or springform pan. A deep-dish pie plate should also work. Set aside.

Peel and core apples, then slice thinly (I sliced them about 1/8 inch thick.).

In a mixing bowl, whisk together brown sugar, canola oil, eggs, and vanilla. Add flour/starches, xanthan gum, baking powder, salt, 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 + remaining 1/4 cup of walnuts over top.

Bake for 45-60 minutes; cake should be golden brown, and center should spring back slightly.

Let cake cool for 20-30 minutes before attempting to un-mold or slice. Serve with accoutrements of your choice. I like this cake refrigerated so it has firmed up nicely, but it is totally slice-able after a bit of cooling.

Store in refrigerator for up to 4 days.

Notes:

-It would be interesting to cook this in an iron skillet.
-Swap the dried fruit for chopped fresh fruits like cranberries, blueberries, or even bananas.
-Be sure to check out the original recipe at The Mansurovs, to see how Lola incorporated strawberries into the mix!