Apple Rum Chata Vanilla Cake (using Gluten Free Bob’s Red Mill Vanilla Cake Mix)
Ingredients:
2 Cortland apples, peeled cord and chopped
2 Tbsp. of RumChata
2 teaspoons of vanilla extract
2 teaspoons of grated lemon zest
3 Tbsp.of sugar
1/4 teaspoon of cinnamon
dash of salt
2 Tbsp. butter
Bob’s Red Mill Gluten Free Vanilla Cake Mix
three eggs
1/2 cup of canola oil
1/2 cup of water
1/2 a jar of caramel sauce topping for ice cream
Directions:
Macerate apples with the Rum Chata, vanilla, lemon zest, sugar, cinnamon, and salt for 15 to 20 minutes. Mix occasionally.
Meanwhile, spray a 10-inch cake pan with nonstick cooking spray. Place a circular piece of parchment paper on the bottom and lightly spray again. Set aside.
Preheat oven to 350°
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In a small saute pan, melt the butter over medium-high heat. Cook the apples for 5 minutes until softened. Let cool slightly.
In a large bowl mix whisk three eggs with the canola oil and the water. Combine with the gluten-free vanilla cake mix until well combined.
Pour apple mixture into the cake mix and stir gently. Pour evenly into prepared cake pan bake for 30 minutes or until cake springs back to the touch. Let’s sit in the pan for 10 minutes to cool and pull away from the sides. With a knife gently run the knife along the sides to make sure sides are clear of the sides of the pan. Invert onto a cooling rack to cool completely.
Meanwhile, heat caramel topping in the microwave at 50% power for about 15 seconds until of drizzling consistency. Drizzle caramel topping with a fork over the top of the cooled cake.
Serve with vanilla ice cream
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