Pumpkin Pie was never what I'd beeline too come the holiday time, however anything with apples or caramel certainly was. I got inventive in the kitchen yesterday, and made a deconstructed caramel apple and combined it with my second holiday favorite, gingerbread cake!
The result? A warm, apple-ly cake toped with more apples and caramel. Basically heaven in edible form. I did a gluten free version, which turned out great! I used the cutest little crab apples that I found at my local Whole Foods, but you could use any type of apple. The caramel was store bought (also from Whole foods, but feel free to step it up a notch and make homemade caramel sauce for the ultimate comfort dish!).
For the cake:
2 1/2 cups all purpose gluten free flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 cup coconut sugar
1/2 cup packed light brown sugar
2 tablespoons molasses
6 tablespoons pure maple syrup
4 tablespoons honey
8 tablespoons unsalted butter (room temp)
1 cup warm water
2 tablespoons vegetable oil
1 cup diced apples (any type of apple will do)
Preheat your oven to 350°F. Grease a 9 inch square baking pan and set it aside. (I used small loaf pans for individual sized cakes, so if baking in a smaller pa, adjust the time by a few minutes)
In a large bowl, place the flour, baking soda, baking powder, cinnamon, ginger, salt, and coconut sugar. Whisk to combine well.
Create a well in the center of the dry ingredients and add the brown sugar, molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well.
add chopped apples
Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 30 minutes). Remove from the oven and allow to cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
Cut a small indentation out of the top of the cake. Add more diced apples, and top with caramel sauce.
Serve with a vanilla ice cream and an extra sprinkle of cinammon! Enjoy!