Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Thursday, October 22, 2015

Recipe: Caramelized Upside-down Apple Spice Cake, Tree Nut Free, Gluten-free



When I was researching what I’ve made in past years and what I blogged about I realized that the 2014 Rosh menu was delicious and well received,  and that I already had the recipes. So essentially, we made the same dinner.

Apples and honey
Challah
Chicken with honey and cumin
Sautéed green beans with fried shallots

What I updated was the Caramelized apple upside-down spice cake. Here is the new edition.

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Final cake and all of its caramely goodness

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Nut-Free, Gluten-Free Apple Spice Cake
(Adapted from 
Betty Crocker

1/2 cup butter (I use organic)

2/3 cup brown sugar (I use sugar in the raw)

1 lb 
firm apples apples, cored & peeled and sliced into half moons. (One pound of apples is approximately 2-3 apples.) 

1 bag 
Namaste Foods Spice Cake mix

Water, vegetable oil and eggs called for on cake mix box. (I use extra virgin olive oil and organic eggs.)

Heat oven to 350°F.

Line your 13x9 pan with parchment paper (easier cleanup and easier cake removal as this cake is moist!).

Caramelize your apples. In a non-reactive saucepan, heat butter and sugar. Add sliced apples and cook on low until butter sugar mixture is a darker brown, thickened and caramel-y and apples are cooked down, softened and also caramelized, about 15-20 minutes.

While the apples are simmering, mix the cake mix as directed for 13x9-inch pan, using water, oil and eggs. Set aside.

Once the apples are cooked. Add apples to bottom of pan and pour the cake mix on the top. The apples and caramel will come up the sides, don’t worry everything will bake and mix just fine.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack. Place heatproof serving plate upside down on pan; turn plate and pan over. Remove pan. Serve cake warm. Or cold. Or at room temperature. It'll be gone fast at whatever temp your serve it.


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Butter, sugar and raw apples



Apples 15-20 minutes later, cooked until soft and caramel is a beautiful brown color

Caramelized apples in baking dish with parchment paper, ready for the cake mix

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