First apples of the season for us are the Transparent Apples. They are delicious, but not my favourite to eat raw. They make the smoothest, easiest apple sauce, and this fabulous cake.
3 cups Gluten-free flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1 tsp guar gum
3 eggs beaten
1 tsp vanilla
1/2 cup coconut oil
3/4 cup butter
4 Transparent apples, peeled, cored and coarsely chopped
Preheat oven to 350 F. Line a 9x13 pan with parchment paper.
Mix the dry ingredients in a large bowl. Set aside
Gently melt the coconut oil and butter together and add to the eggs and vanilla.
Mix the wet ingredients into the dry. Add the apples and mix.
Pour into prepared pan.
Place in the middle of preheated oven and bake 60 minutes.
Remove from oven and let cool in the pan on a rack for 1/2 hour before removing from the pan. It's a little fragile when hot.
Bonus recipe: Apple Sauce
Wash and quarter a big bowl of apples. No need to peel or core if you have a food mill. Otherwise, I would suggest getting an "Apple Master" to peel, core and slice the apples.
Place apple pieces in a large, heavy-bottom pot with 1/2 cup of water. Cover. Cook gently, stirring once in a while until it boils and the apples start to melt.
Turn off the heat and let sit, covered until they are quite mushy.
Run through a food mill to remove the peels and cores. Add honey or sugar and cinnamon to taste.