Over the years we have had guests with all kinds of food allergies and sensitivities. I have figured out how to accommodate the needs of our guests when planning breakfast. One weekend we had 7 of 8 guests having a different food issue and I must say it was a challenge. I managed to have something for everyone for breakfast — a breakfast burrito bar.
One of the most common requests is for gluten free foods for a variety of reasons. I usually serve some items that are gluten-free. However, I have wanted to figure out how to serve gluten-free baked goods that taste good. Many guests have allowed me to try out new recipes and have given me their honest opinions. The recipe below has become a favorite–even those who are not gluten-free like it and wouldn’t know the difference if I didn’t say anything.
Ingredients
- 1 cup plus 2 teaspoons gluten-free flour*
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup mini chocolate chips
- ½ cup chopped walnuts**
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract***
- 2 large apples – peeled, cored & cut into ½ inch pieces
- Preheat the oven to 375. Lightly grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together 1 cup flour, baking powder, and salt.
- In a small bowl, toss together the remaining 2 teaspoons flour, ½ cup brown sugar, chocolate chips, walnuts, and cinnamon.
- In another small bowl, whisk together the eggs, granulated sugar, and remaining ¼ cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into the prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with the remaining batter, apples, and chocolate chip mixture.
- Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
Notes
- * I prefer King Arthur 1:1 ratio gluten-free flour. If you don’t want gluten-free flour, all-purpose flour works well.
- ** I prefer using ground pecans.
- *** I add a little vanilla paste to boost flavor.
