Wren Bay loves to cook, so she has lots of recipes. One of the recipes in the novel is a Cider Apple Cake, using a full cup of cider. It goes without saying the fresher and taster your cider, the better the cake is. I wanted to make this cake for our Sunday dinner but I wanted to make a gluten free version. I am not sure if they used sorghum or oat flour in 1918, (I know they did use almond flour) so I am do not think Wren would be making this. Having said that, if Wren was around today she would so be on the GF bandwagon, if only because it is healthy to no eat too much gluten!
By the way if you are on FB and love Wren, please stop by and check out her fan page.
Gluten Free Cider Cake
Makes one 8’”cake
½ cup of brown sugar or rapadura (I now use coconut sugar)
½ cup, 1 stick butter, softened
1 tsp vanilla extract
1 cup cider
1 cup of roughly chopped apples (you can leave the skins on)
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground mace
½ tsp salt
1 tsp baking powder
½ cup almond flour
½ cup GF oat flour
½ sorghum flour
Preheat over 325°F
Grease an 8” cake pan.
Cream butter and sugar together in a mixer for a minute, till creamy. Add one egg at a time, then vanilla. In a bowl stir dry ingredients together. Mix in half the dry, add cider and mix in the rest of the dry. Stir in apples and pour batter in greased pan.
Bake 40-50, minutes, till a wooden skewer inserted into the center comes out clean.
1. An all purpose GF baking mix can be used instead of the almond/oat/sorghum mix.
2. Replacing a 1/4 of cup cider with dark rum is yummy.
3. I like to serve my cake with caramel sauce!