Gluten-free Crabapple Whiskey Bundt Cake – sharing goods among neighbors

Gluten-free Crabapple Whiskey Bundt cake

When I had the idea to share my baked goods with neighbors and friends,I honestly didn’t think about what I would receive in return. Generous people have brought fresh produce – tomatoes, Swiss chard – and homemade goods. My friend Jodi shared their duck eggs, which are almost the size of jumbo chicken eggs. So I thought of using them whenever the recipe asked for 2, or its multiple, eggs. And my friend Ellen gave us a wonderful crabapple sauce, with a hint of cardamom. I could have eaten it all by the spoonful, but the novelty of crabapples tickled my curiosity so I searched for a cake recipe with it as the main ingredient.

I found this Crabapple Whiskey Cake which caught my attention. I liked the idea of using alcohol, since I never do, but I wanted to balance it without overpowering the delicate flavor of the cake. Looking for the right whiskey required a trip to our local corner store. They kindly suggested bourbon* and that’s what I used in this recipe. Please, if you have a different kind you’d like to use, do so. This cake resulted in a moist, delicate cake, with the right balance of sweet and tart.

ENJOY!

Gluten-free Crabapple Whiskey Bundt Cake – sharing goods among neighbors

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 468 g Simona’s Flour Mix – 3 cups

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 1/4 teaspoons cinnamon

  • 226 g unsalted buttered, softened – 1 cup

  • 440 g light brown sugar – 2 cups

  • 60 g honey – 1/4 cup

  • 2 large eggs – or one jumbo duck egg

  • 120 g Whiskey, I used Bourbon, divided – 1/2 cup

  • 480 g crabapple sauce – 2 cups

  • 2 Tablespoon glycerin

  • as needed confectioners’ sugar

Directions

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt cake pan.
  • In a large bowl, combine the flour, baking soda, salt, and cinnamon, then set the bowl aside.
  • With an electric mixer, beat the softened butter, brown sugar, and honey, until the mixture becomes light and fluffy. Continue beating while you add the eggs, and 30 g (1/4 cup) whiskey.
  • With the mixer on low, add the dry ingredients you set aside earlier, and beat until just combined. Finally, add the applesauce and the glycerin, and combine well.
  • Spoon the batter into the pan and smooth the top. Bake for 50 – 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to let it cool completely. While the cake is cooling, brush the remaining 30 g (1/4) cup of whiskey onto the top of the cake, working your way around the cake slowly and evenly. Once the cake is completely cool, dust with confectioner’s sugar.

Notes

  • *Pure, distilled bourbon, even if made with wheat, barley, or rye added to the “mash” is considered gluten-free. Most bourbons are safe for people with celiac disease because of the distillation process. However, be on the lookout for hidden gluten in bourbons that add flavorings or other additives after distillation. There is also a risk for gluten cross-contamination in facilities that process products containing wheat, barley, or rye. 

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