Wednesday, July 22, 2009

Danish Apple Cake

Wow, I am finally back! The lengthy interruption in posting more recipes has been caused by an acute case of morning sickness :) But I am getting back to normal and am once again able to look at a recipe without gagging! YEA!

You may have noticed that I had offered a gluten free cook book for free to the first person who e-mailed me a new gluten free recipe. That sweet person was Carol: she sent in this recipe for Danish Apple Cake which our family looks forward to trying during this hot weather! Note: all the notes in italics are from me, Jenny :)


2 cups dried crumbs (crushed GF cornflakes or GF graham cracker crumbs)
1 Tbsp. sugar
1/4 to 1/2 cup butter (could sub margarine to keep it dairy free)
2 1/2 cups tart apple sauce (crab apple sauce would be good, I think)
1 cup whipping cream (or substitute)
2 Tbsp. sugar
Red jelly or jam for decoration.

Brown crumbs in a skillet with the 1 Tbsp sugar and the butter. Arrange the crumb mixture and applesauce in alternate layers in a glass serving dish. Chill in refrigerator. Whip the cream with the 2 Tbsp sugar for the topping and decorate with dabs of jelly on top. (Try swirling the jelly a bit :)

For a crunchy texture, serve immediately after preparation. Advanced preparation will create a moist blend of layers. This cake looks elegant served in a crystal 1 1/2 or 2 quart bowl.

You can adjust this recipe to suit your family needs, increasing and decreasing ingredients as you like. Carol usually doubles this for her family of seven.

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