September 7, 2009
Last week we had our first cool, fall-like evening, and I just had to heat up the oven and bake a cake. The kids were celebrating the cool weather by having a fire out back and friends over, so I knew there would be mouths to feed. I turned to that trusty favorite old cookbook of mine and found a recipe that sounded good. I had to make it gluten free, of course, but I also made a number of other changes. I really wasn’t sure how it would turn out, but we loved it. I served it without any icing or glaze and it was plenty sweet and moist.
This recipe is part of the blog carnival Slightly Indulgent Mondays at Simply Sugar & Gluten Free. Stop by to find more fabulous food made a little bit healthier.
Gluten-Free Pine-Applesauce Cake
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 3/4 c. applesauce
- 2 c. gluten-free flour mix (I used half Carol’s and half Bette’s)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. xanthan gum
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 3/4 c. crushed pineapple, drained
- 1/2 c. chopped nuts
- 1/2 c. flaked coconut
With your mixer, cream together the butter and sugar. Add the eggs and vanilla and beat until light and fluffy. Add the applesauce and mix. In a separate bowl, combine the dry ingredients. Add to the mixer bowl and beat well. Stir in the crushed pineapple, nuts, and coconut.
Spoon into a sprayed bundt pan and bake at 350 degrees for 50 minutes. Cool in the pan for 5 minutes and then remove the cake to a wire rack to finish cooling.
Thanks so much for participating in Slightly Indulgent Mondays!
Thanks, Linda. :-)
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