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 CinnamonQuill1/2 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 panIn 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!
Love the many things you compared it to. Oh, what I’d do for a slice right about now! It’s gorgeous, the rustic look makes it even tastier
. Apple desserts are my favorite, I can never wait until fall to enjoy them!
That pan cake looks awesome! Seeing all these great gf recipes posted here and there online, I think it would be great if we could all do a progressive supper…all gluten free items. It’s so hard to find good gf food when you eat elsewhere, you end up eating at home nearly all the time. I know I’d be making a stop at your place, I’ll even bring my own fork.
It looks so good – I just bought some organic apples today and am going to try this tomorrow. I think I will try the iron skillet because my cake pans are not very deep.
Been checking every day for a new post and it is a good one as usual.
That looks wonderful! I am going to be trying this one for sure
I’m so glad I’m not the only one who notices the oatmeal hulls! I thought I was just imagining it…
and this looks great- like something I’d eat for breakfast
)
This looks so delicious. I love desserts full of fruits like this one. The pictures remind me of a dessert my mom use to make. It was so good and we’d eat the leftovers for breakfast.
Oh Wow…that looks awesome!
I am going to try this with a few variations…my mind is a buzz!
thank you so much
Live Laugh and Enjoy!
Fire-Eyes
Hi CQ Baker! First-time visitor to your blog here; your creations look scrumptiously decadent! Love the apple pancake cake. Absolutely gorgeous…
My pie of choice is apple so the layers of apple caught my eye. I have bought all sorts of flours to make gluten free baked goods for my allergic little daughter but I never seem to have the right mix to actually make anything! I wonder if I could use Bob’s Red Mill All Purpose bake mix?
This looks and sounds wonderful. I bet it would be incredible with a caramel topping…
That apple cake looks so good! I really like the raisin topping.
Wow, I’d like it warmed up with some ice cream on top…
Oh my, this looks fantastic! I really love the photos.
Cooking that in a skillet is such a great idea. For a person not big on apple pie, this looks incredible!
I am not sure I ended up here today. But this recipe has me coming back for seconds so I thought I should say hello! I love the cheeky genius behind the name of this blog too. GREG
This looks so delicious! Apples are my absolute favorite fruit! I will be making this soon!
Thanks for posting it.