Variation on pound cake: Apple upsidedown pound cake

1 cup butter. soft

1 1/4 cups white sugar

4 eggs

1 teaspoon almond extract

Beat butter and sugar in mixer until fluffy. Add eggs one at a time.  Mix until sugar is dissolved and all is very fluffy.  Add almond extract and beat some more.  While beating mix flours.

2 1/4 cup total flour to include:

1 cup protein flour like Garbanzo/fava or Oat.  I used Oat.

1/3 cup tapioca flour

1/3  cup corn starch

1/3 cup sorghum  + 1/4 cup

1 teaspoon salt

1/4 teaspoon xanthan gum or other binder like arrowroot flour (optional)

Sift flours and salt  into a bowl.

once butter mix is very fluffy, with mixer on low, add flour mix alternately with:

1/2 cup milk or milk substitute.  I used coconut milk.  (Sour milk or buttermilk would also work and would add a richness.  If you use sour milk add:

1 teaspoon baking soda)

Prepare pan:

smear a large cake pan with a half stick of sort of soft butter. (10 x 15  approximately. If all you have is 9×13, use fewer apples to allow room for the batter)

Sprinkle that with 1/4 cup brown sugar

Cut up and peel 4-5 medium baking apples. I like braeburn but any baking apple is good. sprinkle them with

1-2 teaspoons good quality cinnamon, and

1/4 to 1/2 teaspoon nutmeg

Add 1/2 to 3/4 cup brown sugar and toss all together.

Spread the apples in the bottom of the pan over the butter and sugar.

Spread the cake batter over the apples making sure no apples poke up through the batter.

bake at 350 for 1 hour

This could easily be made a spice cake by omitting the almond extract and adding to the flour:

2 teaspoons or more of pumpkin pie spice

or

1/2 teaspoon ground clove

1-2 teaspoons cinnimon

1/2 teaspoon nutmeg

powdered ginger optional 1-2 teaspoons

1 teaspoon powdered turmeric will add a bright yellow colour, very little flavour and a lot of health benefits

Bake as before over apples or in a greased and flowered 9 x 13 cake pan

Neutral sweet glaze:

2 cups powdered Sugar

1/2 stick butter softened

1-3 tablespoons water or milk or substitute (I used a spicy tea but couldn’t taste it)

with a whisk, whip the butter until smooth. (This assumes you used a microwave to soften the butter)

Add powdered sugar slowly while mixing until it forms a ball around the whisk.  Add 1 scant tablespoon liquid and mix until smooth.  Slowly add more sugar until it is all incorporated, adding small amounts of liquid as needed. Sifting the sugar first will make mixing easier but is not necessary.

Spread on hot cake as soon as it is out of the oven.  Be gentle and patient.  Let the heat of the cake soften the glaze until it spreads easily.

Lemon pound cake

1 cup butter (2 sticks) soft
1 1/4 cups sugar
grated rind of 1 lemon
1 Tablespoon lemon juice

Cream butter and sugar in electric mixer until fluffy. Add eggs one at a time.  Scrap down the sides of the bowl and mix on medium high for several minutes.

While that is happening…

In a separate bowl place:
2 1/4 cups four bean flour (garbanzo fava, tapioca, corn starch, sorghum)
1/4 or 1/2 teaspoon nutmeg
1 teaspoon xanthan gum or other thickener like arrow root flour (optional)
1 teaspoon egg replacer (optional)
1 teaspoon salt

whisk dry ingredients to blend

when egg butter mixture is light and fluffy add the flour mix alternately with

1/2 cup milk (or non dairy milk replacer)

Mix until just blended.

Grease and flour 1 9x5x3 loaf pan and one mini loaf pan

Pour batter into pans leaving 1/2 inch of space at the top.  smooth the batter down as much as possible. It will retain the shape you leave it in now with some additional height.

bake both pans 40 minutes at 325

remove smaller pan and bake larger loaf 30 minutes more.

let sit a minute or two.  the cake will pull slightly from the sides allowing you to turn them out onto a wire rack or plate to cool

make a glaze with

1/2 cup sugar

1/4 cup lemon juice or remaining juice from one lemon

bring these to a boil and spoon over hot loaves.  It should be absorbed by the loaf.  Mine ran off a lot.