September 28, 2012 by Flora Dawn
Grandma’s Apple Cake Directions:
Although it’s great as written, I think a crumb, nut, or oat topping would be wonderful too!
- Grease an 8×8 cake pan (or similar size baking dish) and preheat oven to 350.
- In a large bowl combine the oil and sugar. Stir with a wooden spoon until well blended. Add the cinnamon, baking soda, rice flour, cornstarch and egg (or applesauce + b powder), stir well. The mixture will be very dry. Stir in the apples.
- Pour batter into prepared pan and bake for 35-40 minutes or until toothpick inserted in center tests clean. Allow to cool before slicing.
I love cookbooks and food magazines , with all there glossy, colorful food photographs. And I can’t wait to read and try all the new recipes, latest culinary trends, and so forth.
However, it seems to me that the best recipes typically come from those dusty, old recipe boxes that belonged to Grandma or her sister. Food was simple and seasonal. Forgot a mile-long ingredient list that require a special trip to the store, these folks cooked with everyday ingredients they already had on hand.
Last time I was visiting my parents’ house my mom suggested I try to adapt my grandmothers Apple Pudding recipe to be gluten-free; she thought my kids would enjoy it. In fact, it’s a one-bowl kind of recipe that even a kid could make by themselves.
I am not sure why it was originally called a pudding, because there isn’t anything pudding-like about it. So I renamed it to Grandma’s Apple Cake to be less confusing.
My gluten-free version is soft, moist, and full of apple flavor. I think I might just have to go through Grandma’s recipe box more often.