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Ingredients
- 1/2 cup chopped walnuts
- 2 teaspoons cinnamon
- 1 1/2 cups granulated sugar, divided
- 1 medium apple
- 2 cups Brown Rice Flour Mix
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon xantham gum
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 1/3 cup oil
Details
Preparation
Step 1
1) Preheat oven to 350 °F. Position rack in center of oven. Greade a 9" tube pan with removable bottom with cooking spray.
2) Mix walnuts, cinnamon, and 1/2 cup of sugar in a small bowl. Set aside.
3) Peel and core apple; cut into 8 slices. Set aside.
4) Whisk flour, baking powder, baking soda, xantham gum, and salt together in a small bowl. Set aside.
5) Beat eggs in large bowl of electric mixer until well blended. Add remaining sugar, 1 tablespoon at a time and beat until creamy-colored and light. Add vanilla, flour mixture, sour cream and oil and beat at medium-low speed for 30 seconds. Do not overbeat.
6) Evenly spread 1/2 of batter into prepared pan. Top with apple pieces and 1/2 of nut mixture. Evenly spread remaining batter over top; sprinkle with remaining nut mixture. There is not much batter, so do not be afraid to spread what will appear to be two very thin layers of batter, with the apples and nut mixture in between; spread with a cake spatula or butter knife. The batter will rise and give you a cake several inches high.
7) Place in center of oven and bake about 50 minutes or until a tester inserted in center of cake comes out clean. Do not open oven for 45 minutes.
8) Cool cake in pan on a rack for 20 minutes. Remove sides of pan and cool completely on rack. To remove cake from bottom, use two pancake turners to lift cake onto a cake plate.
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