Apple season is upon us! This is a lovely, rich cake filled with apple, ginger, and just a hint of lemon. It's best served warm, and perfect for a chilly day. Enjoy!
Apple & Ginger Sour Cream Cake
Based on a recipe by Donna Hay
Preheat oven to 350 F. Line 8 x 8 pan with parchment paper.
Beat until light and fluffy:
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 tsp grated lemon rind
Add and beat well:
1 egg
Add and mix in, just until combined:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
1/3 cup sour cream
Spread the batter in the prepared pan.
Toss together:
2 apples, peeled and sliced thinly
2 Tbsp butter, melted
1 Tbsp honey
Layer apples on top of the batter.
Gluten Free Apple and Ginger Sour Cream Cake!
Apple & Ginger Sour Cream Cake
Based on a recipe by Donna Hay
Preheat oven to 350 F. Line 8 x 8 pan with parchment paper.
Beat until light and fluffy:
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 tsp grated lemon rind
Add and beat well:
1 egg
Add and mix in, just until combined:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
1/3 cup sour cream
Spread the batter in the prepared pan.
Toss together:
2 apples, peeled and sliced thinly
2 Tbsp butter, melted
1 Tbsp honey
Layer apples on top of the batter.
Ready to bake!
Bake at 350 F for ~55 minutes. Cool ~ 10 minutes. Serve warm, drizzled with extra honey, if desired. Leftovers can be sliced and frozen or refrigerated. Just reheat to serve. Enjoy!
Fresh out of the oven - drizzled with just a touch of honey
No comments:
Post a Comment