Fresh Apple Cake (with gluten free conversions)

Nothing compares to the smell of fresh baked goods coming from the kitchen during the holidays.  I remember my mom & dad spending hours preparing for Thanksgiving & Christmas meals.  The most vivid memories are Mom’s homemade chocolate chip cookies & Dad’s roasted peanuts.  It is amazing how smells or words bring back precious memories!

3 Cups All Purpose Flour (1 1/2 cup Tom Sawyer Gluten Free Flour & 1 1/2 cup Pamela’s Gluten Free Baking Mix.  Combining these helps the texture and keeps the dish from being so heavy.)

2 Cups Sugar (I love to use Coconut Sugar)

1 tsp. Baking Soda

1 tsp. Salt

1 tsp. ground cinnamon

2 eggs, lightly beaten

1 1/4 cups canola or cooking oil (I love fractionated coconut oil)

3 Medium Sized Granny Smith Apples (I’ve used what ever apple variety I had on hand at the moment & the cake has turned out great each time.)

1 Cup chopped pecans

2 tsp. vanilla

Preheat oven 350

Grease a 13*9*2 baking pan

Mix dry ingredients well.

Make a well in the center of the dry mix and set aside.

In a separate bowl, combine the eggs, oil and vanilla.  Once well combined, add in the apples and nuts to this flour mixture.

Stir until moist; the batter will be thick.

Spread onto the baking pan.

Bake for 50-55 minutes or until completely cooked.

This is great with cream cheese icing on top.  However, I have served it as a sweet bread for a light breakfast.  This is usually a hit during family dinners.

#hippiefromms63

@hippiefrommsippi

 

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