Apple Almond Cake

I first got the idea for this cake when I saw it in the bakery window of my favorite downtown coffee shop...it looked so delicious, I just knew I had to try my hand at it. So, when this month's Gluten Free Ratio Rally challenge was announced--Bundt Cake--I decided it was time.

The Gluten-Free Ratio Rally is a gathering of gluten free bloggers who create individual recipes around a commonly-themed baked good every month. We bake by weight instead of volume, and follow ratios of one ingredient to another, many of which are found in this book called Ratio.

The ratio I used for this cake was 1 part fat/oil: 3 parts egg: 6 parts flour: 3 parts sugar: 6 parts liquid

I don't think I've ever made this many batches, just for one recipe. But I was determined to make this a good one. Playing with it in my apple cinnamon muffins, I began to mix the flours. I am very proud of how this came out (And psyllium husk powder is my new favorite binder, making this cake hold together very nicely)! The instructions to this post look long, because of all the pictures, but it's really quite a simple recipe.

Thanks to Adina at Gluten Free Travelette for hosting our rally this month!
Here's the list of bloggers with their original Bundt cake recipes--don't they all sound yummy?! :)

Jenn | Jenn Cuisine - Blueberry Molasses Bundt Cake   
Rebecca | Salts Kitchen  -  Pear and Cardamom Spiced Bundt Cake   
Caneel | Mama Me Gluten Free -  Date Pecan Bundt Cake with Orange Glaze   
Charissa | Zest Bakery -  Spiked Eggnog Bundt Cake with Vanilla Bourbon Glaze   
Brooke | B & the boy!  -  Spiced Sweet Potato Bundt Cake   
Adina | Gluten Free Travelette  -  Pumpkin Spice Bundt Cake   
Mary Fran | FrannyCakes  -  Gluten-Free Mini Vanilla Chai Bundt Cakes 

Apple Almond Cake

Dry:
6 oz. whole grain flour blend
6 oz. almond flour
6 oz. coconut palm sugar
2 t. baking powder
1/2 t. salt
2 T. cinnamon
1 oz. psyllium husk powder

Wet: 
3 eggs
2 oz. grapeseed oil
12 oz. almond milk
0.5 oz. vanilla

3 medium apples, peeled and chopped

* * * * * *

Preheat oven to 350 degrees F. 
In a large bowl, whisk together the dry ingredients.

In a medium bowl, whisk together the wet ingredients (don't add the apples yet).

Grease and flour the bundt pan with olive oil and brown rice flour...I know, I don't like doing it, either, but it's a necessary evil when it comes to bundt pans!

 Also, peel and chop up the apples. 

Now, add the wet ingredients to the dry, and mix well with a spatula, whisking the mixture as needed to smooth out the batter. Fold in the apple pieces with the spatula.

 Pour the batter into the prepared pan.

Bake for 30 minutes, or till the cake turns a golden brown color. Cover the cake with foil at this point, and bake for 15-20 more minutes, or till a knife inserted in multiple places on cake comes out clean.

When the cake is done, remove it from the oven, and cool on a cooling rack in the pan for 1 hour.

Now, at this point, my pan has a bottom that comes out (it's originally for pound cakes). If you pan has this capability, using a sharp knife trace the edges of the cake firmly, then push out the bottom, and place on a plate, to cool completely. If you use a regular Bundt pan, be patient and let the cake cool completely for several hours.

When the cake is completely cooled, trace the edges and inside hole of the cake with a sharp knife to loosen. Place a large plate on top, and then flip the cake over onto the plate.

Now you can slice, serve, and enjoy!

(Also served on Gluten Free Fridays.)