Apple Pie Cake

I had a giant jar of homemade applesauce that needed to get eaten up so I chose to use this apple pie cake recipe. I love that there are testing notes at the bottom of the recipe. I took these notes into account and made my caramel sauce with 2 tablespoons of flour, as recommended, and boiled the mixture for about 2.5 minutes. The result was something thick and smooth enough that I was able to spoon it over the cake as if it were a layer of thick icing.

For the pie-cake only (not the sauce), I substituted stevia for sugar and used GF flour. What I noticed was that the center stayed fairly gooey and the additional 15 minutes at 375 degrees lets the “crust” form…in some ways this reminded me of the impossible pie we made where the baking makes the crust and the inside stays pie consistency.

Flavor-wise, this is a delicious cake. Spiced and moist and (in my opinion) best when served warm.