sharing recipes from one generation to the next
I’ve already told you lots of stories about my Love’s love of apples cooked into pudding, pies and cakes. Last year we even went to the extreme of taste testing different varieties of cooked apples in an effort to satisfy his exacting demands. With cooler days having finally arrived in Brisbane I’ve been feeling a keen sense of obligation to make a sweet something with apples, afterall, a way to man’s heart is through his stomach and I don’t want to stumble this late stage in the game.
For the entire time he’s been in my life he’s talked about the cake his mate’s Mum used to make when they were kids, so I thought I’d have a go at reproducing the flavours and textures of Mrs. Cross’s Streusel Cake. I had little direction, his memory of the cake is no more than a general impression, so I consulted household recipes from the 1950s, referred to modern adaptations and came up with this delicious gluten free Apple Streusel Cake.
It looks like my marriage is safe….
Apple Streusel Cake – Gluten Free
120g pecans, coarsely chopped
2 tablespoons brown rice flour
4 tablespoons brown sugar
2 teaspoons cinnamon
30g butter, melted
2 pink lady apples
60g pecans, finely chopped
1/2 cup castor sugar
1/2 cup gluten free oat flour **
1/2 cup brown rice flour
1/3 cup GF plain flour
3/4 teaspoon xantham gum
1 teaspoon bicarbonate soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
4 tablespoons natural yoghurt
125g unsalted butter, melted and cooled
2 teaspoons vanilla essence
Juice of 1/2 lemon
Preheat the oven to 170C.
Grease a 20cm deep springform pan and line the base and sides with baking paper.
Make the topping by mixing together the nuts, sugar, flour and spice then stirring through the melted butter. Set aside.
Peel, core and roughly chop the apples. Toss in the lemon juice and set aside.
Put all the dry ingredients into a large mixing bowl and use a wire whisk to throughly blend them together.
In a separate bowl, whisk together the eggs then whisk in the yoghurt until smooth.
Add the melted butter to the egg mixture and whisk until the mixture emulsifies.
Drain the apples and stir them into the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until thoroughly combined.
Pour the batter into the cake tin and smooth the top.
Scatter the topping evenly on top of the cake then gently press it onto the surface .
Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean.
If the nuts brown too quickly, cover the cake loosely with foil.
Remove the cake to a wire rack, remove the outer ring of the cake pan and cool before slicing.
Delicious with a dollop of sweet Greek yoghurt.
**If gluten free oat flour is difficult to source, simply process GF rolled oats into a fine meal.
Apple cake is one of my favourites! I love that this is gluten free. Brown rice flour, wow! Where did you find that?
Hi Liz, looking at Insta this am I realized I was no longer getting your blog updates. Fixed that now. My local bulk store has brown rice flour, so does Coles sometimes, in the health food section with the grains. It’s a terrific product, very finely milled and useful for dusting cake pans, when crumbing and in baking. It’s not at all gritty like some rice flours
Reblogged this on Chef Ceaser.
I must give you GF cooks and bakers credit, Sandra. Largely through your collective efforts, there are very few foods that haven’t been converted to GF. It’s amazing when you consider the “state of affairs” as little as 5 years ago. Streusel — like others have mentioned — is a favorite of mine and I would miss it dearly if I needed to adjust my diet. Knowing that there are tasty GF recipes like yours out there makes going GF far less intimidating.
It’s true, GF food has come a long way in a short space of time. It’s really just a change of mind set. Wheat has dominated our diets for such a long time, but learning to use alternatives to create food that is loaded with flavour, but more importantly for me, has good mouth feel takes just a little adjustment.
LikeLiked by 1 person
This cake is simply DEVINE! To save time I simply peeled, cored and cut up the apples and added them directly to the egg/yogurt/butter mixture. I only had enough nuts (combination of walnuts and almonds) for the streusel topping so left out the pecans called for in the cake batter. Superb recipe, thank you very much.
Glad you enjoyed the cake Joan and that your tweaks worked too. I’m a firm believer in personalizing recipes 😀
This looks gorgeous and I am glad you haven’t stumbled at this point in the game! The blue of that plate against the dark cake is perfection. I finally got my hands on some chestnut flour and have an apple cake post coming soonish. But I am also going to try this recipe. Can’t have enough good and tried ones.
Look forward to your chestnut flour cake Cheery. Can you get GF oats, ie oats grown and processed in complete isolation to glutinous grains? They were easy in Melbourne but impossible here.
LikeLiked by 1 person
Yes I have seen them, not everywhere though, unfortunately the Yak can’t eat them. Doctors and the coeliac society here recommend that coeliacs avoid all oats, even the gf ones. I believe there are different recommendations in the US? If you ever want me to send you some let me know.
I heard the Coeliac Assoc recommendation, wondered if the oats had disappeared off the market. Thanks, I’m good for now 😀
LikeLiked by 1 person
I am always looking for tasty gluten free recipes, and this one is a keeper.
Glad you like it Lulu
Really sounds interesting with the rice and oat flours. Love all your apple posts, particularly the ones where you were testing varieties. I noticed you used pink ladies here – one of my favs. It’s nice when we can give someone special a special treat!
Thanks Deb, because the pink ladies hold their shape they were perfect for this cake. It was a big hit..
Oh Sandra – that looks beautiful and SO reminds me of all the streusels I ‘met’ as a child in Northern Europe. Do not have any problems whatsoever with any food [except portion-size that is 🙂 ! ] but your recipe sounds so fascinating you’ll have me making it for certain! Well, it would not be the first thing I have copied off your page . . .
The apple streusal cake was a hit, moist and nutty
I dearly love a streusel cake, and this sounds very good, but I will need to substitute something else for the oat flour, which I can’t have. I might try a bit of almond meal, which will change the texture, I know, but does make a nice moist cake.
Almond meal would be good Kate, but you could also increase the amount of pecans to cover the oat flour. Enjoy….