Allergen-Free Warm Apple-Apricot Cake

Recipe from "The Divvies Bakery Cookbook"

Adapted by Tara Parker-Pope

Allergen-Free Warm Apple-Apricot Cake
Total Time
1 hour 30 minutes
Rating
4(289)
Comments
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Divvies Bakery in South Salem, N.Y., is famous for its peanut-free, tree nut-free, milk-free and egg-free products. The bakery, founded by Lori Sandler, whose son Benjamin was diagnosed with severe food allergies, sells its allergen-free baked goods online and through retailers, and many of its recipes can be found in “The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious!” This bundt cake is one of Ms. Sandler’s favorites. For a super-moist cake, add 4 cups of apples and 1 cup of apricot fruit spread. Serve this cake warm out of the oven for brunch, or it’s delicious served at room temperature too. —Tara Parker-Pope

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Ingredients

Yield:1 bundt cake; 12 slices
  • Nonstick baking spray
  • 3cups flour
  • 1teaspoon salt
  • ¾teaspoon ground cinnamon
  • 1teaspoon baking soda
  • 1teaspoon baking powder
  • 1½cups canola oil
  • 1½cups sugar
  • ½cup applesauce (a 4-ounce snack pack contains about ½ cup)
  • ⅓cup apricot all-fruit spread (apricot jam)
  • 3cups ¼-inch-thick diced pieces of peeled, cored Granny Smith apples (about 5 apples)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

497 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 3 grams protein; 304 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees Fahrenheit.

  2. Step 2

    Spray a bundt-style pan with nonstick baking spray.

  3. Step 3

    Whisk together the flour, salt, cinnamon, baking soda and baking powder in a bowl and set aside.

  4. Step 4

    In a separate bowl, whip together the oil and sugar with an electric mixer, increasing gradually to high speed, for a total of 3 minutes. Add the applesauce and apricot spread and mix on high speed for another minute until creamy.

  5. Step 5

    Add the dry ingredients to the wet and mix on medium speed until well incorporated. Scrape down the sides of the bowl with a spatula and continue mixing. The batter will clump together.

  6. Step 6

    Add the apples to the batter and mix on low speed until well combined. Pour the batter (which will be very thick) into the prepared pan.

  7. Step 7

    Bake in the oven for 60 to 70 minutes, rotating the pan halfway through. Test the center of the cake for doneness with a toothpick; the toothpick should come out clean. The cake may take a bit longer to bake if the apples are particularly juicy, because the center will be extra moist. Turn the cake out of the pan onto a cooking rack immediately after removing from the oven.

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Ratings

4 out of 5
289 user ratings
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Comments

Carla

I needed a cake that is gluten free, too. This is it! Substitute Bob's Red Mill All Purpose Baking Flour & 1.5 teaspoons xanthum gum for the wheat flour. Also, I didn't have apricot spread so I used strawberry preserves. The cake is great. It's the best allergen free cake I've tried in the last 2 years.

Chelses

Delicious! I'm not much for larger cakes so I made these into cupcakes. They take 20 - 30 minutes and they are the perfect size for no mess sharing.

Kate

I have made this cake three times for dinner parties, each time to rave reviews. The cake is so moist, people are surprised when they learn that there is no dairy in it.
I prefer it with the suggested 3 cups of apples. Once I used 4 cups of apples; it was still delicious but much denser, and didn't hold its shape as well when cut into slices.
I agree that the top isn't attractive on its own, but it becomes company-worthy once I dust it with powdered sugar.

Marcia

What size Bundt pan?

Mary

This is a delicious cake but wondering about the purpose of the apricot jam and if it is simply an additional sweetener or could it be left out. I substituted peach jam and it was fine.

em

Not very nice at all.

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Credits

The Divvies Bakery Cookbook

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