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Ingredients
- 1 cup Brown Rice Flour Mix or
- "Authentic Foods GF Classical Blend"
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- Pinch salt
- 2 large eggs
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup dark rum or bourbon*
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 5 1/2 – 6 cups peeled, cored apples cut into 1-2 inch chucks (4-5 large apples)**
- Booze free option: apple juice (with 1/4 teaspoon rum extract, if desired), but be sure to use at least two tart apples to compensate for the extra sweetness in the juice.
- Do not use soft, overripe apples.
Preparation
Step 1
Preheat oven to 350ºF. Position rack in center of oven. Line the bottom of a 9-inch springform pan with parchment paper and then spray bottom and sides with cooking spray.
Whisk flour, baking powder, xanthan gum, and salt in a small bowl. Set aside.
Break the eggs into a large mixing bowl and whisk until foamy. Add the sugar and whisk until well blended. Add the rum, vanilla and melted butter and whisk until the butter is fully incorporated. Add the flour mixture and whisk until very smooth and thick.
Fold the apples into the batter with a plastic spatula and then scrape it all into the prepared springform pan. Smooth the top so that all the apples are covered with batter and none are poking out too much.
Place the pan in the center of the oven. If your springform pan tends to leak (many do), place a piece of parchment paper under the pan before placing it on the oven rack. Bake for 65 minutes; a knife inserted into the center of the cake should come out clean. Cool on a rack for 5 minutes, then run a very sharp, pointy knife around the outside edges of the cake. Make sure none of the apples are sticking to the sides. Remove the sides of the pan and cool another 15 minutes before moving the cake to a cake plate.
To remove the cake from the bottom of the springform pan: Cover the top of the cake with a piece of parchment paper and place another cake rack on top of that. Carefully flip the cake unto the rack (top side facing down on the parchment paper). Remove the bottom of the springform pan and the parchment paper lining the bottom of the cake. Then, put a cake plate over the bottom of the cake and flip it again so the top is facing up. Remove the parchment paper.
Serve warm, slightly chilled or at room temperature. Can be made a day ahead. Store cake in refrigerator, lightly covered with plastic wrap. Best when eaten within three days of baking.