Makes 8 servings. Difficulty
Cooking spray 1 Tablespoon corn syrup 2 teaspoons unsalted butter 1/2 cup packed brown sugar 1/2 cup chopped walnuts, divided 2 large Granny Smith apples, peeled, cored and thinly sliced 3/4 cup gf flour 1/4 cup flaxseed meal 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon vanilla extract 2 large eggs 2 large egg whites Whipped cream for serving (optional)
Preheat oven to 375°F. Coat a 10-inch cast iron skillet (or other heavy oven-safe 10-inch skillet) with cooking spray. Melt the corn syrup and butter in the bottom of the pan over medium high heat. Sprinkle with 1/2 cup of the brown sugar and 1/4 cup chopped walnuts. Remove from the heat. Arrange the apple slices in a cocentric circle starting from the middle and working your way out.
In a medium bowl, whisk together the gf flour, flaxseed meal, baking powder and salt. Set aside.
In a separate bowl, whisk together 1/3 cup sugar, vanilla and whole eggs.
Beat egg whites in a clean bowl on high speed until soft peaks form. Gradually add the remaining sugar (1 tablespoon at a time), beating after each addition until stiff peaks form. Add the whole egg mixture to the dry ingredients; stir until just moist. Fold in the egg whites.
Spoon the batter over the apples. Bake at 375°F for 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes. Loosen the edges of the cake with a knife. Place a plate on top of the pan and invert the pan so the cake is released. Cut into wedges and serve with whipped cream (if desired).
We used Sylvan Border Farm’s all purpose gf flour mix for the gf flour in this recipe. For more information on this product visit www.sylvanborderfarm.com.