Peanut butter apple cake
A gluten-free, dairy-free yummy apple spice cake with my favorite peanut butter flavor throughout
Last weekend I went to my very first cooking class (thank you Sur La Table website here). And loved it. The class was about cooking without recipes – learning all about ratios of the important ingredients and then going for broke with your own imagination. My sort of class. We made a hearty beef stew, creamy polenta, a green bean salad with a vinaigrette and a spicy pear cake. I was particularly happy to learn about the cake – without a recipe.
So I learnt the ratio for most cakes – the same weight of flour, eggs, butter and sugar and then whatever else you want to put in there. I couldn’t wait to try it at home. And this is the ironic bit – here’s the recipe that I made up based on a cooking class all about cooking without recipes! And as always, feel free to experiment yourselves, and let me know how you go!
PS I used a simple peanut butter frosting on this as well, but I think I overdid it slightly – all the family said it had way too much peanut butter … and that’s saying something for them!
- 110g margarine
- 65g creamy peanut butter
- 90g brown sugar
- 90g white sugar
- 3 eggs
- 1 tsp vanilla
- 180g gluten-free all-purpose flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 Granny Smith apple
- Preheat the oven to 350F and line a 8" baking pan.
- Place the margarine in a stand mixer and cream until it changes in color. Add in the peanut butter and sugars and mix until well blended. Add in the vanilla.
- In a separate bowl, sift the flour and add the baking powder, cinnamon and nutmeg.
- Add one egg and about half of the flour and mix. Add another egg and mix.
- Grate the apple and toss in the rest of the flour mixture and add to batter. Add the final egg.
- Pour into prepared pan and bake for 25-30 mins or until a skewer comes out clean.
- Allow to cool on a cooling rack prior to eating and/or frosting (and then eating).