Gluten-Free Makeovers (74 page)

In a large mixing bowl, combine the flour blend, the remaining 2 cups sugar, the baking powder, and orange peel. Toss with a fork to combine. In a separate bowl, combine the eggs, oil, and juice. Pour the wet ingredients into the dry ingredients and mix until smooth.

Spread one third of the batter over the bottom and slightly up the sides of the prepared pan. Cover with half the apple mixture. Spread with another one third of the batter. Use a spatula to smooth the batter over the apples. Cover with the remaining apples and the remaining batter. Smooth the top of the cake so the batter fills in around the apples.

Bake for 30 minutes. Cover with aluminum foil and bake another 15 to 20 minutes, until the top of the cake is firm to the touch. Remove from the oven and cool in the pan set on a wire rack for 1 hour. Remove to a serving plate. Cut and serve.

A commercial all-purpose blend can be used. Just omit the gum and salt if they are already included in the mix.

Dairy-free

Although I like an ooey, gooey dessert as much as the next person, I think this angel food cake could be my all-time favorite. It’s yummy without loading on the calories. Serve with sliced strawberries and whipped cream or ice cream and chocolate syrup, or enjoy as is. If using a stand mixer, prepare this using the whisk attachment.

Preheat the oven to 375°F.

Sift the flour, cocoa powder, and ¾ cup of the sugar into a bowl. Set aside.

Beat the egg whites at low speed in a large mixing bowl until foamy, about 5 minutes. Add the vanilla, cream of tartar, and salt. With the mixer on medium speed, add the remaining ¾ cup sugar in a slow, steady stream. Beat an additional 5 to 7 minutes, until the whites are shiny and form stiff peaks.

Sift one third of dry ingredients over the egg whites and gently fold in with a rubber spatula. Repeat until all the flour mixture has been incorporated. Scrape the batter into an ungreased non-stick aluminum 10-inch tube pan. Smooth the top and gently tap the pan onto the counter to remove any air pockets.

Bake 40 to 45 minutes, until tiny cracks appear on the top and the cake springs back to the touch. Invert the pan onto a wire rack if the pan has feet or invert the center tube of the pan onto the neck of bottle to cool completely.
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To unmold, run a thin knife around the side of the pan and the tube and gently push the base up if using a two-piece pan or invert the cake onto a serving plate.

VARIATION: To make vanilla angel food cake, omit the cocoa powder and use 1¼ cups of flour blend.

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I prefer using a rack in case the cake falls out as it cools which a number of people have told me happens when they make angel food cake. I’ve not had that experience with this cake, but it’s better to be safe than sorry.

A Bundt cake is a circle of cake surrounding an open center, like a gathering of friends around a sumptuous dish. But slice into this cake for the biggest surprise of all—the coconut crème center. This is one recipe you’ll want to share with your circle of friends. And no one will guess it’s gluten-free.