October is here and the apple orchards are open for business. If you have baskets full that didn't make it to the cider barrels, here is a great way to put a few to use. This recipe is from Chef Emeril, whose work I've been following since the late nineties. Since this time, I became virtually gluten-free, so I have to tweak a lot of recipes, but I still have yet to go wrong with any of Emeril's recipes. For this one, I used gluten-free flour, greek yogurt instead of sour cream, a tad more cinnamon, and Torlani's Caramel Sauce instead of ELG's homemade (which has to be amazing, no doubt). It's dense + delicious. If you'd like to enjoy the original recipe, that can be found here. Enjoy, friends.
cake base - ingredients:
- 2 - 3 cups Apples, peel - core - finely dice
- 1 stick Butter, slightly softened
- 2 cups Gluten Free Flour (I used Cup-4-Cup)
- 2 tsp Cinnamon
- 2 Eggs
- 1.5 cups Brown Sugar
- 1 cup Greek Yogurt
- 1 tsp Baking Soda
crumble topping - ingredients:
- 1/2 cup Brown Sugar
- 1/2 cup Gluten Free Flour
- 1 tsp Cinnamon
- 4 tbsp Butter, slightly softened
caramel sauce of your choice
- preheat oven to 350°. grease a 9 x 13 baking pan.
- mix together 1.5 cups brown sugar & 1 stick softened butter until fluffy. incorporate eggs.
- in a separate bowl, sift the dry ingredients for cake together and then gradually incorporate into above mixture. add greek yogurt, then diced apples.
- spread mixture in baking dish, making sure it spreads to all edges.
- mix the crumble ingredients together & top the cake evenly.
- bake 35 minutes or so, until topping is golden brown. remove and let cool.
- drizzle with caramel sauce or glaze of your choice