Bizcocho especiado de compota de manzana sin gluten

Ingredientes

• 1/2 cup butter, melted (or coconut oil, melted and cooled)
• 3/4 cup brown sugar or coconut sugar (or Golden Monkfruit sweetener)
• 2 large eggs, (at room temperature)
• 1 tsp vanilla
• 2 cups unsweetened applesauce
• 1 cup oat flour
• 1 cup gluten-free flour blend, (Cup4Cup or Bob's Red Mill 1-1 gluten-free baking flour)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/2 cup pecans, (finely chopped)
• 2/3 cup dried cranberries
• 1 medium apple, (peeled, cored and thinly sliced for decorating the top of the cake)
• 1 - 2 tsp lemon juice
• whipped cream or whipped coconut milk

Preparación

1. 1

   Preheat oven to 350° F.

2. 2

   Cut a circle of parchment paper to fit the bottom of a 9-inch springform pan. Oil the sides of the pan.

3. 3

   Peel and core an apple. Slice into very thin slices, about 1/8th inch thick. Toss with a teaspoon or two of lemon juice to prevent browning. Set aside.

4. 4

   Beat butter and sugar together, then add eggs, vanilla and applesauce.

5. 5

   In a separate bowl, whisk dry ingredients.

6. 6

   Combine the wet ingredients and the dry ingredients. Stir in chopped pecans and cranberries until no spots of flour remain.

7. 7

   Transfer to the prepared springform pan, smoothing the batter to the edges.

8. 8

   Drain the lemon juice from the apple slices. Arrange them in a concentric pattern on top of the batter.

9. 9

   Bake at 350°F. for 40 - 50 minutes or until toothpick inserted in the center comes out clean.

10. 10

    Let stand for 15 minutes, then carefully release the spring from the pan. Remove and transfer cake to a wire rack to continue cooling.

11. 11

    When completely cool, garnish with a sprinkle of confectioner's sugar and serve with whipped cream or whipped coconut milk.