Apple Cobbler Cake with Maple Glaze
- Prep Time: 20
- Cook Time: 55
- Total Time: 1 hour 15 minutes
- Yield: Serves 6-8
- Category: Dessert
- Method: Baking
Ingredients
Units
- For the cake:
- 2 honeycrisp apples, skinned and cut into 1” pieces
- 2 teaspoons maple syrup 1/2 cup soaked and dehydrated pecans (or roasted pecans)
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup organic cane sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups finely ground almond flour
- 2 tablespoons coconut flour
- 1 teaspoon unflavored, grass-fed gelatin
- 1 teaspoons baking soda
- 3/4 teaspoon Celtic sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- For the Glaze:
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the apples and maple syrup in a medium sauce pan and cook over medium until the apples are just starting to turn soft, about 10 minutes. Stir in the pecans and set aside.
- Place the butter, brown sugar and cane sugar in the bowl of a standing mixer and beat on medium for 3 minutes. With the mixer on low, add the vanilla and then the eggs one at a time. Scrape down the sides of the bowl.
- In a medium bowl, combine the almond flour, coconut flour, gelatin, baking soda, sea salt, cinnamon and nutmeg.
- With the mixer on low, slowly add the dry mixture to the butter mixture until just combined (don’t over mix). Stir in the apples and pecans.
- Spoon the batter into a buttered 11×7” baking dish and then let the batter sit for 10 minutes. Place in the oven and bake for 30-35 minutes, until just turning golden brown and a cake tester comes out clean.
- Cool for 15 minutes. Spoon into bowls and serve with whipped cream or vanilla ice cream.