Double Layered Apple-Hazelnut Streusel Cake

This cake is for apple lovers.  Apples are in the cake and heavily in the streusel topping.  Add some hazelnuts to the streusel and it is special already.

The streusel came from the Joy of Baking website and the cake is adapted from a cookbook distributed by an organization called Amit.

                                                           Streusel

 Peel five Rome apples and slice.  Cover with 2 tablespoons sugar, a teaspoon cinnamon, and one tablespoon lemon juice, combined.  Set aside.  One apple will be used for the topping.  Four will be used with the batter.

cake batter

1 1/4  cups sugar

3 eggbeaters

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups gluten free flour mix or 2 cups all purpose flour

1 cup oil

1 teaspoon xanathan gum for gluten free cake

 2 teaspoons baking powder 

 1/2 teaspoon baking soda

1/4 cup orange juice

streusel  - Combine apple slices from one apple,   1/4 to 1/2 cup coarsely chopped hazelnuts, 1/2 cup gluten free flour (all purpose), 1 teaspoon cinnamon, 1/8 teaspoon salt and 3 tablespoons canola oil.  Set aside.

 

Preheat oven to 350 degrees.

A 9×13 pan is called for but I used a 9 inch square because of the extra layer. Set aside greased pan.

Sliced apples (4) should be covered, immediately after being sliced with a combination of sugar, cinnamon and lemon juice.

 

  Combine sugar, eggs, vanila extract, almond extract in a large bowl.

 In another bowl, combine flour,  oil, baking powder, baking soda, xanthan gum for gluten free, and orange juice.   Mix until blended.  Add to wet ingredients and using mixer, beat until well blended but not over-blended.

 Pour batter over the apple slices.  Spread to cover evenly.

 

  Add remaining sliced apples to streusel.  Spoon streusel on top of batter, spreading evenly. 

 Combine another 1/4 cup of sugar and cinnamon and sprinkle on top.

Bake for one hour at 35o degrees.  Check after a half hour to make sure it is not browning too quickly.   Continue to check every ten minutes.  Cover it with a piece of aluminum foil if it has browned.  Bake until a toothpick comes out dry.  Mine browned before I checked it.  You should benefit from my poor timing.

 Eat and enjoy.

 

Zucchini Spinach Soup

My daughter, most graciously sent this gluten free, delicious soup to me.  Of course, I am sharing it with you.   We had it for dinner tonight and it tasted like the richest, creamiest soup and yet it was all vegetable – no cream.

You will find this posted at Super Sundays.    This has now become Soup, Salad and Sammie Sunday.  With the hot weather, some may not want to make soup so we can submit sandwiches and salads.  I know, I am looking forward to the results.  Join us at Souper Sunday.  You will love Debbie from Hawaii who is running this friendly and productive group. 

Zucchini Spinach Soup

1 cup chopped onions
3 tablespoons olive oil
1 1/2  zucchini, peeled and cut into chunks
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart chicken soup or vegetable stock  (I used vegetable stock)
1 (10 oz) box chopped spinach, thawed and drained
salt
pepper

 In a pot heat oil and add onions. Cook until tender.

Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes.  

 

 

onions translucent - potatoes and zucchini starting to gently cook

 Add soup. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. 

 

 

Simmering away

Puree with immersion blender.  Leave out some vegetable pieces to put in the soup.  

 

left some chunky veggies unblended - threw in some seeds

 

I want more!

 Eat and enjoy.