'No cookie, strudel, brownie, pie, cake, tart, or treat left behind' with gluten free baking from a Jewish-American kitchen offered in Nosh on This (The Experiment Publishing, September 2013) by Lisa Stander-Horel of Gluten Free Canteen and Tim Horel is about.
Fall is apple season so we'll start in the apple orchard.
Apple Upside-Down
Cake with Honey Pomegranate Syrup
One of the
strongest symbolic traditions celebrating Rosh Hashanah is dipping apples in
honey. It symbolizes hope and optimism for the coming Jewish New Year. Apple
upside-down cake made with honey is a wonderful way to honor that tradition.
Adding pomegranate syrup to the cake makes it a perfect dessert for the second
night of the holiday, when tradition says to introduce another new fruit in
celebration of the upcoming year. Be sure to use pomegranate concentrate (100
percent pomegranate) and not pomegranate molasses, which contains additional
ingredients. Flip the cake out of the pan when it is piping hot, because that
is how you get the apples to stay with the cake and not the pan. Don’t forget
to use those pot holders.
Makes 8 servings
Baking time: 40 to 45 minutes
Dairy-free option available
Nonstick spray, for greasing
Tart apples: Pippin, Gala,
McIntosh, or Granny Smith
2 medium
fresh lemon juice
1 to 2
teaspoons
brown sugar
40 grams | 3
tablespoons
honey
42 grams | 2
tablespoons
pomegranate concentrate
2 teaspoons
Nosh AP GF flour
200 grams | 1½
cups
baking powder
1 teaspoon
baking soda
¼ teaspoon
kosher salt
¼ teaspoon
unsalted butter, slightly
softened
130 grams | 9
tablespoons or ½ cup plus 1 tablespoon
or
shortening
96 grams | 8
tablespoons or ½ cup
granulated sugar
200 grams | 1
cup
eggs
120 grams | 2
extra-large
vanilla extract
1 teaspoon
water or milk
115 grams | ½ cup
lemon zest, freshly grated
5 grams | 1 tablespoon
HONEY POMEGRANATE SYRUP
honey, orange blossom preferred
100 grams | ½ cup
pomegranate concentrate
3 tablespoons
dark rum or rum flavoring
1 teaspoon
Preheat the oven to 350°F.
Generously grease one 8-inch round pan with nonstick spray.
-
Peel and core the apples. Cut the
apples in half. With the cut side down, slice several ½-inch-wide
wedges—enough to form a ring in the bottom of the pan. Cut the
remaining apples into ¼-inch cubes. Sprinkle 1 teaspoon of the
lemon juice over the cubed apples and set them aside. Place the
apple wedges in a concentric circle in the bottom of the prepared
pan with the points facing upward (remember— it’s an upside-down
cake). Sprinkle with the brown sugar, honey, and pomegranate
concentrate. -
In a small bowl, stir the flour,
baking powder, baking soda, and salt just until combined. In a
larger bowl, using an electric mixer on medium-high speed, combine
the butter with the granulated sugar until fluffy. Add the eggs,
vanilla, water, and lemon zest and beat to combine. Stir into the
dry ingredients and beat for a minute until the batter is shiny and
smooth. Add the apple cubes and fold gently with a spatula to
combine. Pour or scoop the batter over the apple wedges. Rap the pan
on the countertop to remove any air bubbles. -
Bake the cake for 25 minutes and
rotate the pan for even baking. Bake for 15 to 20 minutes more,
until a toothpickcomes out clean and the cake is golden brown.
Immediately run a knife around the edge of the cake and get your
serving plate ready. Using pot holders (unless you have fingers of
steel), place the cake plate over the pan and in one smooth motion
flip it over. Wait until you hear the sound of the cake plop onto
the plate and then tap the top of the inverted pan with a butter
knife. Carefully lift the pan and if any apple bits are stuck in the
pan, you can place them back on the cake while it is hot. This only
works while it is hot. Let the cake cool completely before serving.
Store, covered loosely, at room temperature.
HONEY POMEGRANATE SYRUP
Simmer the
honey and pomegranate concentrate in a small saucepan over medium-low
heat for a few minutes, until beginning to boil. Remove the saucepan
from the heat, carefully add the rum, and give it a minute to
thicken. Pour over the cake and serve, or slice the cake and pour
over each serving.
(Recipe from Nosh
on This: Gluten-Free Baking from a Jewish-American Kitchen
copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by
permission of the publisher, The Experiment. Available wherever books
are sold.)