Sweet and Tart.
No philosophy today. Dust off your Cake pan, Babycakes.This is a moist and tender Apple Cake laced with a hint of cinnamon and studded with fresh tart berries. After seven twelve - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors.
In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.
In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.
I don't need dessert to taste like candy.
I like my cake to taste like cake.
I like my cake to taste like cake.
You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.
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