Thursday, May 3, 2012

Apple Cobbler Cake - Gluten-Free

This dessert is a cross between a coffee cake and a cobbler, so I will call it “Apple Cobbler Cake“

I have been a bit slow on baking lately.  There are just times when I do not want to cook anything, so I either make a veggie omelet or smoothie with added veggies.

As spring has arrived, we also have to watch the weather when planning to bake as anything in the oven when a storm arrives is on it’s own.  I always take shelter in the lower level!

This  dessert is really simple to make. To reduce sugar calories, try making  your own apple filling by simmering apples until tender and using a sweetener like stevia.  Be sure not to mash the apples as the ‘chunks’ are what makes this dessert similar to a cobbler.

I tend to add flax in most of my baked goodies now.

Apple Cobbler Cake - Gluten-Free

Apple Cobbler Cake - display


2 1/2 cups cooked sweetened apples, cut in chunks or slices*
1/4 tsp nutmeg, optional

Dry Ingredients
1-1/4 cups Gluten Free Mama Coconut Mix
1/4 cup flax seed meal (ground flax seeds)
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients
4 Tbsp butter - softened
3/4 cup granulated Stevia sweetener (or sugar)
2 large eggs
1/4 cup 0% Greek Yogurt
1 tsp vanilla extract

1/4 cup Turbinado sugar
2 Tbsp  chopped pecans (optional)

Additional liquids
1/2 cup buttermilk

Preheat oven to 350°F.

Combine all of the Dry Ingredients
Mix the nutmeg into the apples

Place all Wet Ingredients in a medium sized mixing bowl and beat until fluffy.
Gradually beat in the Dry Ingredients mix and mix until combined, gradually add milk, mixing to combine.

Spray a 9-inch square baking dish with oil spray or coat with shortening.

Apple Cobbler Cake - mixing

ceramic 9-inch dish

Dollop about 1/3 of the batter into the pan. use a fork to spread it out. dollop about 1/3 of the apples over the dough, spread out about evenly. Repeat until all apples and batter is in the pan, leaving a small amount of batter for the top. Use a fork to spread it around leaving some open areas. Make sure the batter is not any thicker in areas than others. Using a fork or knife swirl the dish to mix just a little.

Sprinkle the Turbinado sugar, then nuts evenly over the top.

Apple Cobbler Cake - ready for oven

Bake for about 40 minutes or until top is lightly browned. Edges will be browned before top browns.

Apple Cobbler Cake - out of oven

Serve hot or warm.

Apple Cobbler Cake

Servings: 9
Yield: 1 9-inch square 'cobbler'

Cooking Time: approximately 40 minutes

Nutrition Facts (varies by type of apple and sweetener used)
Nutrition (per serving): 229 calories, 10.7g total fat, 2.6g monounsaturated fat, 1.6g polyunsaturated fat, <1g linoleic acid, 3.9g saturated fat, 61.1mg cholesterol, 161.2mg sodium, 92mg calcium, 150.7mg potassium, 10.2mcg folate, 142.7mg phosphorus, 1.5mg phytosterols, 0mcg lycopene, 5.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 23.2mg vitamin c, 3.9IU vitamin d, <1mg zinc, 34.5g carbohydrates, 3.2g fiber, 31.3g net carbohydrates, 6.7g sugar, 4g protein

I used home-made chunky apple sauce, sweetened with Stevia, although sugar sweetened apples may be substituted.  I estimate 5 cups raw apples cooks down to about 2 1/2 cups.

Apple Cobbler Cake - apples