your heart will never lie to you, that’s your brain’s job ~
We moved our son to college a couple of weekends ago — a transition precipitated by a mix of exhilaration, procrastination, frantic preparation, high emotions and laughter. Happily, lots of it.
Humor is a great pain reliever and one of the things that kept my son and I entertained in the days leading up to his departure was the persistent and highly targeted marketing we were receiving from his school (granted its been a long time since I attended university but the business aspect is all new to me) — everything from the necessity of buying from the school’s linen program (because no other sheets will fit the dorm beds) to the importance of signing up for a multitude of care packages to be delivered to our freshman throughout the semester (this is to avoid being the only parent who disappoints their child by not showing them how much you love them…). I’m not kidding!
We voluntarily took the bait on the linen program (keeping in mind that it’s a school fundraiser and all) but I wasn’t going to be handled into signing up for the care packages (besides, I had already assembled my own). My son scanned the linens and picked out a fine looking “basic” package, which already included quite a few bells and whistles, but every time he tried to checkout and pay for the set, a bubble would appear offering him an upgrade for just-a-wee-bit more money — a higher thread count on the sheets; an extra foam liner; a collapsible linen basket; a shower caddy; a bed buddy? (got to admit that one had us intrigued). Every time we thought we had accounted for all the offers another one would pop up, it was like playing an overzealous game of whac-a-mole.
And so there we were on moving day, my son and I tackling his drawers and my husband making his new bed (with those extra, extra, plush sheets).
When all was said and done and it came time to say goodbye, we decided to head outside for some fresh air and space. But the scene was busy and didn’t feel quite right so we made our way down to the underground parking where our car was for some privacy (always a bit tricky for a band of introverts to find their spot).
As oddities would have it, just as we were settling in to share some final words and a hug, a parking lot attendant appeared beside us from out of nowhere and began engaging us in friendly conversation. We exchanged a few niceties and, by way of trying to move things along, let the gentlemen know that we would look after our parking payment right after saying goodbye to our son. But that didn’t seem to prompt him to depart. Instead, he stood there smiling and watching over us asking a few more questions about what program our son was in and how long he would be away from home, and so forth. My heart was already firmly lodged in my throat and I’ll admit that I felt a bit flustered and maybe even mildly annoyed but I wasn’t about to ask this man to leave. He was an older gentlemen with a kind disposition who was genuinely enjoying our moment and strange though it may sound, his presence was somehow comforting.
The unexpected moment also, though not immediately, gave my son and I something else to smile about (the stranger who really wanted to be part of our goodbye).
Of course, I don’t really believe in strangers. In the end, we’re all in it together. And on that day, a group hug is probably what we all needed.
~.~.~.~.~.~.
Now this cake… the first thing I have to tell you is that I’ve made it about 12 times (there may have been a little baking therapy going on) but I also legitimately experimented with several different types of flour and butter/sugar combos before settling on my favorite (more in the Notes section of the recipe card).
This is a moist and delicious apple cake infused with maple and cinnamon that comes together easily and delivers delicate caramel notes. It’s one of those swoon-worthy desserts that will fill your home with the aroma of fall while inhabiting your tummy with comfort and warmth. As much apple as it is cake, it’s a great opportunity to enjoy one of the season’s best.
The appearance of this cake is lovely too – the surface is dotted generously with apple chunks baked to a golden hue. The assembly involves a few simple steps and once you’ve made this dessert the first time, you’ll know the drill for the next time (and the time after that).
This recipe was inspired by (though departs quite a bit from) Dorie Greenspan’s apple cake featured in her work Around My French Table which I spotted over at my friend Sally’s.
I hope you enjoy this delicious autumn offering ~ there are few things that remind me of fall and back-to-school quite as much as apples.
Be sure to have a read through the Notes in the recipe card below for best results and options.
- ¾ cup brown rice flour
- ¼ cup almond flour
- 2 Tbsp tapioca flour
- 1 tsp baking powder
- 500-600 g (just over 1 pound or about 4 apples), peeled and chopped into approximately ¾" cubes
- ½ cup salted butter, melted and cooled to room temp
- 2 Tbsp fresh lemon juice
- 1-2 Tbsp brown sugar (or coarse sugar of choice)
- 2 tsp cinnamon (or to taste)
- 2 large eggs
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- Heat oven to 350 F.
- Remove eggs from fridge.
- Melt butter and allow it to come to room temperature.
- Place apple chunks in a generous sized bowl and sprinkle with lemon juice, brown sugar and cinnamon - toss to coat.
- In a separate medium sized bowl, sift together: brown rice flour, almond flour, tapioca and baking powder until all the lumps are worked out - you can also use a wire whisk for this.
- In a large mixing bowl whisk eggs until they are light and fluffy'ish (you can also use hand mixer for this, you just don't want to over-power it).
- Add maple syrup and vanilla to the eggs and whisk again until combined.
- Add half the dry ingredients to the mixture and whisk a few times until combined and then half the butter mixing again to combine. Repeat with remaining dry ingredients and butter.
- Using a spatula, fold apple chunks into the batter (being sure to scoop out all the yummy wet ingredients).
- Pour the apple cake mixture into a well greased 8" spring-form pan (being sure to grease the bottom as well as the sides). The mixture will be lumpy and bumpy owing to all the delicious apples - some may poke up without being fully submerged in the batter and that's perfectly fine.
- Use your spatula to make the batter uniform'ish (it will not be flat). Tap the cake pan against the counter a couple times to allow the batter to settle and air pockets to dissolve.
- Bake for approx 50-60 minutes or until cake tester inserted into the middle comes out clean.
- Allow the cake to cool on a rack for at least 10 minutes before running a flat knife along edges of the cake and very delicately unlatching the spring-form pan to avoid sticking.
- Allow the cake to cool again until it is just warm or room temperature (the flavors really gather as it cools).
- Slice and enjoy the cake on its own or with your favorite accompaniment - we enjoy cream.
Type & Size of Pan: if you don't have a spring-form pan you can use a simple cake pan (I strongly recommend lining it with parchment for ease of unmolding/release) for size, I encourage you to stay with 8" -- if you use a larger pan (even 9") you can expect a flatter cake.
The Flour: I experimented with many different flours and combinations of flour for this cake. The original recipe from Dorie Greenspan calls for all purpose flour and you can certainly use that (if you do just skip the tapioca - no need when working with a gluten grain). Whole grain spelt also produced good results (again no need for tapioca) and I would favor it over WG wheat (which tends to be heavier/denser). Something to keep in mind with the WGs generally however is that the cake may brown sooner in the oven so you may wish to tent with a loose foil around the halfway mark to avoid over-browning.
Gluten-Free: I ultimately decided to go with a combination of brown rice and almond flour here - both naturally gluten-free - the crumb holds together nicely with the help of tapioca but still retains some textural resilience which I love and which sets it apart from traditional cake.
Tapioca: If you choose to go with the proposed recipe, I encourage you to use tapioca as suggested (tapioca is a starch extracted from the root of the cassava plant). It plays an important role in the thickening/binding element that supports texture and prevents the cake from turning into a full blown crumble. A bag of tapioca is not expensive and I use it quite a bit in my kitchen not only for GF baking but also as a sauce thickener (either in place of corn starch or whenever something is a little soupier than I would like - for example a crockpot meal - 1 or 2 Tbsp of tapioca whisked in can save the day!).
Sweetness Level of Cake: this is a subtly sweet cake, choosing ripe/sweet apples will help - you can also add a bit more brown sugar to the diced apples if you prefer a little sweeter.
I make this cake (at least once) every fall since you posted it. It has the perfect sweetness and really makes the best of seasonal apples, so pretty too! I don’t always have rice flour, usually substitute the gluten free all purpose flour, keeping in the tapioca or arrowroot and almond flour. So yummy, our whole family looks forward to it. Thank you very much for this recipe!
this was so nice to receive ♥ thank you Anne. I’m delighted to hear that you and your family have been enjoying this recipe and making it your own. I appreciate your detailed feedback and taking the time to reach out, helpful to all! x
Your story reminded me of when my parents left me at my new apartment when I moved away from home for the first time to go to grad school. I can just picture you in the parking lot with the parking attendant hovering near by! Such a bittersweet time, I can especially relate to the baking therapy – changes like this can be such an adjustment, eh? I hope you are doing well and I absolutely love your take on this apple cake. I keep seeing references to Dorie Greenspan’s apple cake, but your gluten free version is my favourite so far. Can’t wait to get into the kitchen and make this xo
thank you so much for your kind and comforting words Christine. It’s funny, I look at this post now and it feels like I wrote it ages ago… it’s all a bit of a blur; an adjustment indeed. I hope the fall is treating you well and I’m so pleased to hear that you like the variation on this cake.
I don’t know how it happened but I’ve missed this beautiful cake! And your gorgeous apples! They look like REAL apples, not those yellow-fleshed floury things that invade even organic stalls at markets…
Your cake is fantastic and I must say I’ve already seen it once mentioned somewhere on the web, but the funny and surprising thing is for me it doesn’t look like any French pastry I’ve ever seen… but it makes me think of Polish homemade fruit cakes! My mum’s fruit cakes look exactly like this and she has nothing to do with France! She just makes such a fruit-loaded moist cake during whole year and only fruits change, but the cake mixture is always the same, i.e. random ;-) (she makes it a bit like many people pancakes…).
I prefer your modified version much much more than the “original” one (not only because of a lower sugar content! and it’s only now that I’ve noticed it’s gluten free… well I don’t care, it does sound fantastic all these flours…) And I love the Canadian maple syrup touch! I must share your recipe with my mum.
I grew up in a country where good universities and similar post high-school establishments are state-owned and free (unless you study on week-ends and work during the week), so the business side you describe sounds very strange… I hope you won’t miss your son too much! He will have to hide if you send him one of your sweet parcels ;-) Everyone will want to have a bite!
Hello Sissi, thank you for your lovely note! You describe this cake very well – fruit loaded and moist with just the right touch of sweet. I’ve had some really nice feedback on it from readers who have made it and sent me photos – I love that :) yes, the cost of education… my husband and I marvel at the fact that our entire law school education in Canada cost us significantly less than what we are paying for 1 semester for our son. Thank you for all of your kind words. Our young pamplemousse is definitely missed but we are excited for this chapter in his life – so much fun to journey along with him, x.
This post made me laugh and cry. Your writing is vivid and subtle at the same time, you have a beautiful writing style. I have everything I need to make this cake and it’s happening this weekend! can’t wait.
now your words are making me cry! thank you Amy. I struggled a lot with this piece, happy to know it touched you. I can’t wait for you to try this cake either ~ I have a feeling you’re going to love every bite :) Have a beautiful weekend.
Oh, Kelly! How exciting a time. A transition for everyone, I’m sure. Your description of the parking lot took me right back to my parents leaving me at school for the first time. We did the same exact thing! Left the dorm and the grounds for the quiet of the parking garage (minus the stranger). That is a story you all will always remember. I hope the school year is off to a good start for him.
This apple cake is calling my name! So pretty! xoxo
I loved reading your note Tessa, thank you. What a beautiful synchronicity that you too made your way to the quiet of a parking lot to share your goodbyes with family (no better place, right? :o) I will always remember that moment, my full (bursting) heart and all the ones around it. Hugs lady, happy Saturday.
Kelly,
What a treat to read your words.
I am always amazed at how you allow us readers to feel the moments you experience. I love the cake and will be making it soon! Your attention to details spark a smile and a tear!
Love your blogs,
Sheilagh
so nice of you to drop by sweet lady… I didn’t think I was going to be able to write on this topic at all (some things are just too close) but that didn’t seem right so I picked a slice I could handle :) thank you for your sunshine and love.
I’m glad that you were able to laugh at the ridiculousness of college marketing! It’s sad how business-minded our education and healthcare systems have become but laughter is really the best response you can have.
I can see how this cake would offer you comfort right now, it looks amazing! I love the brown rice almond meal combo too. So much more nutritious than all purpose!
Hi Sarah, brown rice and almond flour are a delicious combo and I’m especially fond of the very subtle texture of the almond meal… that mild graininess that gives the crumb a bit of push back – love it! I’ve been enjoying so many beautiful destinations vicariously through your travels… first Thailand and then Hawaii. But maybe take me with you next time, okay? :))
Setting up for college has certainly changed since my days. A linen club? I think they make the beds a special size on purpose. :) Sounds like a very eventful, fun and emotional day. Great ending with the man who wanted to be a part of your day.
Now for the cake – What a beautiful apple cake! The prettiest I’ve ever seen. Just bought some beautiful tart/sweet crispy apples that would be perfect here. I’m not a GF person, so would AP flour work in place of the brown rice flour? Or maybe coconut flour? I have both, just don’t have the rice flour. oh and I do have the almond flour.
I just read your notes and found the answers to my questions. Thanks! Going to make a version of this over the weekend or maybe today. We’ll see how the day goes. :)
I’m so excited to hear that MJ! I can’t wait to hear how it goes… you can have a look at Dorie’s original recipe too to see how you might like to mix, match and build it :) I hope you and Bobby love it.
Thank you for your nice note… a linen club – heeheeh, yes, pretty much. I was feeling a little dated getting pelted by all the money grabs :o) it’s the way of the modern world, I guess.
DELICIOUS! Bobby and I both loved it! I ended up using AP and spelt flours, only 2 tbsp. of butter then added 1/4 cup almond milk to make up for the butter reduction. I LOVE butter but too much of it doesn’t like me. :) Everything else was pretty much by the recipe. I didn’t have a spring form pan so I used a angel food cake pan. It worked except when I removed the center. The cake broke, but that’s o.k. As you mentioned it’s a crumbly cake and it was. But so good! (I’ll send you a picture :)) Thanks for sharing this. I know I’ll be making it again soon!
MJ, so delighted to receive your note (and the gorgeous picture of your golden beauty that you sent me!) such a nice way to wake-up. Thank you for making this little number and sharing your modifications with us. I’m thrilled to hear that you and Bobby enjoyed it and I love how you adjusted to suit your needs – that’s what it’s all about!
I wonder if the tube center on the angel pan was a bridge too far ;-) don’t know if you have a flat cake pan that you could line with parchment next time – really makes the pop out easier. But not matter, it tastes the same in either form :) love the color you got on it too! thank you for sharing MJ – so wonderful to receive your note – Happy Sunday.
I love your story Kelly! I can just picture you guys in the parking lot with your friendly stranger and being mildly annoyed! For sure you will always remember that man. What an emotional time. My heart is with you. Change and Autumn….inevitable. Hugs to you my friend!! P.s Love this cake!!
sometimes it’s not what we think it should be but as Jandy Nelson would say, some people are just meant to be part of the same story ♥ thank you for your kind words Emilie; have a beautiful weekend.
Hi Kelly, I’m so glad I checked in with your blog to discover this beautiful post – I missed you this summer but I’m glad you took time to be with your family and son. So important. I can imagine the swell of feelings and emotions you must be experiencing and this cake looks like just the thing to deliver some comfort and warmth. Looks great too with all the apple chunks on the top. ps bet your son is sleeping well in those extra plush sheets :) loved your write-up! <3 Hugs.
Hi Clare, what a nice note. Yes, I hit the pause button this summer and it was absolutely the right decision. I was also mentioning to one of my blogging buddies the other day how much I genuinely loved cooking without charting and photographing… it’s really nice to just enjoy the full process sometimes :)) thank you for your kind and supportive words.
ps: the sheets were definitely the right choice! He’s loving them :)
Haha, whac-a-mole! that’s perfect and I can see it all unfolding. Good for you for finding the humorous side of things during the high emotions of getting ready for departure. I loved reading these slices of life and your tender approach to the gentlemen at the moment of goodbye. Its funny how life can put us in these situations at times. I hope your son is settling in well and I must tell you that I cannot wait to make this apple-delicious cake! It looks so good and full of warmth and comfort. Thank you for sharing this beautiful post.
yes, exactly… the way I see it, the universe keeps presenting us with situations to help us learn (and that usually means practice and repetition :) the nerves were high in that moment and it was a bit of an unexpected scene but I think we all came away from it feeling as good as possible. Thank you Elizabeth. I think you will love this cake if you give it a try! Happy Autumn.
This cake looks delicious! Thank you for the notes. Do you think white whole wheat flour would work here?
yes it would Bea! Simply omit the tapioca. Enjoy.
Big milestones can be tough and comfort baking is wonderful. Beautiful looking cake for any season.
Have a happy day.
:-) Mandy xo
Hi Mandy, so true – this apple cake is suitable any time of year! Thank you for the nice note. I hope you’re keeping well.
Looks amazing! I can almost smell the cake through my computer screen! Can’t wait to make it!
it does smell a lot like fall and that’s a really good thing :) thanks Donna.
Oh Kelly, where did the time go?? I can’t believe your son is off to University! That story had me in tears, relating, knowing that it’s not so far away, and it will probably creep up on us :(
But let me say, “baking therapy”? Now that I can get comfy with! I will definitely give this one a try and save it for a crisp fall day when the fam could use a group hug <3
Miss you girlfriend xoxox
Thank you so much for stopping by with your sweet words Tam! Really warmed my day to read your note and feel your presence. Cheers to crisp fall days and group hugs <3 love to you and family! I always hold on to the quiet hope that we might one day reunite the girls for one of our heavily productive 6-hour dinner sessions ;-) smooch.
Hi Kelly,
Love your post! We too had our send off a couple weeks ago. It was a memory that I will never forget. I look forward in baking the “comfort cake”, as that is what we all need now…a little comfort.
Love,
Adele
PS GOOD LUCK to your son at college.
Hello Adele, I’m sending you an extra big hug and best wishes to your college-bound youngster (I guess they’re not that young anymore! :o) I hope you have an opportunity to enjoy this simple rustic autumn cake with a warm cup of tea sometime soon. Comfort and warmth indeed.
I’ve been thinking of you and wondering how this major milestone in your life and his and your hubby’s – took place. Sometimes people can have good intentions, but they are clueless – I am glad you could find the humor in it, rather than allow that to ruin the experience, already hard as it is.
so, if I understood correctly, you guys passed on the bed buddy? I bet it was too expensive and offered no possibility of return! ;-)
thank you for the link back to my blog… gave me a warm feeling inside… it is the most popular recipe on my blog, by far… and for good reason! I made it again not too long ago for a reception at home and everyone was raving about it…
Hi Sally, the bed buddy is a rather compelling name isn’t it? ;o). I thought about that man on our drive home; wondering about his life story, whether he had children and a chance to experience what we were experiencing that afternoon. I’m not certain whether he needed us or we needed him but the universe rarely makes mistakes that way :). We love this cake!! Thank you so much for inspiring us.