This breakfast cake can be considered a close relative to a pancake, Not only for its somewhat similar ingredients, but also for the fact that you pour the batter into a hot frying pan. I was immediately drawn to it as an alternative to the Saturday morning pancakes I make for my family every week. All three of my girls loved it, and asked for more. I found this recipe on Jill's Hey that Tastes Good blog last month and knew I had to make it! Here is Jill's original Swedish Apple Cake post I've changed mine slightly.
The other thing that I really liked about this recipe is that it reminds me of a baked pancake and apple dish my mother made back when I was a teenager, and there's nothing so compelling in taste as memory!
Swedish Apple Cake
1 cup sugar
2 large eggs
Salt to taste
1 tsp vanilla (or vanilla extract)
1 tsp almond extract
1 cup Bob's Red Mill gluten free flour mix
1/2 tsp xanthan gum
1 tsp cinnamon
1 tsp allspice
3/4 stick of butter, melted
3 Tbsp applesauce
1/2 apple, cut into thin slices
Sliced almonds (optional)
Frying pan that can be placed in the oven (no rubber or plastic handles)
• Spray a frying pan with cooking spray and place it in the oven pre-heated to 350 degrees
• Mix eggs with the sugar in a mixing bowl
• Stir in the salt, vanilla and almond extract and melted butter
• Next mix in the flour mix, cinnamon, allspice, xanthan gum, then add the applesauce.
• Once the pan is nice and hot quickly remove it from oven and pour the batter into it, place the apples on the top and sprinkle with cinnamon, and put it right back in the oven for 30 minutes until puffy and brown.
• Let it cool for for five minutes, enjoy!