I culled the web for recipes and combined several to come up with this.
INGREDIENTS
- 2 cups gluten free flour
- 2 cups light brown sugar packed (alternative)
Alternative sugars are pretty sweet so you may want to cut back a bit... well, all sugars are sweet right? - 1 TBL dry egg replacement
- 1/2 cup unsalted butter softened
- 1 cup dried cranberries
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup plus 2 TBL sour cream
- 2 tsp. vanilla extract
- 2 heaping cups apples peeled and finely chopped
This is basically a 'dump' cake. Get all the things in the bowl and mix. I added a step with an electric mixer to be sure the butter was completely incorporated.
1. Preheat oven to 350°.
2. In a large bowl, mix the brown sugar, butter, vanilla, baking soda, salt and
cinnamon with an electric mixer until smooth.
3. Mix egg replacer into the flour
3. Stir in flour mix, apples and cranberries.
4. Spray a 9 x13” glass baking dish with cooking spray.
5. Pour apple filling into dish.
6. Bake at 350° for 30-40 minutes.
7. Cool before cutting.
8. Best if you let wait 24 hours before cutting.
9. Sprinkle with powdered sugar before cutting.
10. Store loosely covered.
If you would prefer to make this with eggs, gluten flour, sugar and nuts, here are the amounts:
- 2 cups flour
- Use all true sugars
- 1 egg and add when mixing butter
- 1 cup chopped walnuts or pecans