This is my first recipe post joining Christianna and a delightful crew of bloggers for the Burwell General Store Recipe Swap! The premise is that bakers/bloggers take a recipe that Christianna passes along and, changing at least three things about the recipe, adapts to their whim and fancy. Fun, right?!?! I’ve enjoyed many happy moments paging between the incredible foodies and they’re takes on an old, homey recipe. It’s just inspiring to see how imaginative people who truly love food can be. Please check them out at Burwell General Store!
This month’s recipe: Ozarkian Taffy Apples.
The caramel apples I remember from my youth were sticky and delightfully, sickeningly sweet; a rare treat reserved for fairs and trips up north to quiet New England towns during the hot summer.
But now I’m an adult. Living with gluten and dairy allergies, hypoglycemia and a waistline that has started getting smushy since this Dusty Baker thing entered my life! For the sake of my digestive health, the way my body feels and how I feel in it, I needed to develop a recipe I can feel confident in. And I did!
Caramel Apple Cake pops!! I’ve seen these floating around the internet food world and, of course, at Starbucks. They look like a nap to me (as in, if I ever ate one I’d probably clean every apartment in my building, write a novel and then crash for two weeks in exhaustion). But they’re adorable. So, I made a healthier cousin to the caramel apple that retains the yummy-tastiness and the visual appeal. Gluten-free, dairy-free, white-sugar-free, and delicious.
I used my gluten-free cake flour blend because (a) it’s blended already! and (b) it has a lot of starch so will hold together well and support a good amount of moisture. If you don’t have the time or know-how to blend your own flours, use an already mixed blend like Bob’s Red Mill or King Arthur and simply add 1/2 tsp xanthan gum per cup of flour you use.
To cut down on the fat of basic apple bread/cake recipes, I used apple sauce instead of oil which provided moisture and upped the apple taste. And to get rid of the white sugar completely, I used pure maple syrup in the cake and sucanat in the caramel.
Speaking of which: next big problem – candy coating!! I’m not good with candy. I mess up “easy” peanut brittle. My carob coffee and carob coriander candies definitely are yummy, but they don’t involve thermometers or “soft ball” stages. And I had vowed against white sugar. So slowly-caramelized sucanat was the best this Dusty Baker could come up with (made while I clicked my cowboy boots on my crumbling linoleum floors and danced to Michael Franti, Dusty style).
Honest results? My roommate and I loved the cake. So much so that, while we enjoyed the pop of the caramel candy crunch, it was the cake that took such precedence that we agreed we just wanted to eat MORE CAKE! It is incredibly moist, and the sweetness seems rich yet light and not overpowering. If you choose to make the cake on it’s own, I recommend adding a drizzle of maple syrup on top of the cake while uncooked in the pan, and then swirling it with a fork. This will give the top a great color and caramelization.
But if you want to continue on in making an adorable, caramel-apple miniature with a sweet crunch, continue with rolling this incredibly mushy bread into a ball and drizzling with sucanat caramel coating.
Oh, and according to the nifty nutrition converter at CookEatShare, these only have 57 calories a pop!! Take that, Starbucks, with your 300 calorie woppers! Thank DOG I didn’t know that when they were sitting in my kitchen!
- 2 cups chopped apples (I used one Granny Smith and one Braeburn, which came out to a little more than two cups once they had been peeled, cored and chopped)
- 2 1/2 cups gluten-free cake flour
- 1/4 cup ground flax seed meal
- 1/4 cup finely ground almond flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 eggs, beaten
- 1/2 cup apple sauce
- 3/4 cup pure maple syrup
- 1 cup sucanat
- 4 Tbsp boiling water
- 1/2 cup finely ground walnuts (optional)
- 18 candy sticks
- A foam block or other way to keep the pops upright while cooling
- Preheat the oven to 350°
- In a large bowl, whisk together your flour, flax, almond flour, cinnamon, baking powder, baking soda and salt.
- In a small bowl, whisk the eggs thoroughly until creamy. Add the apple sauce and maple syrup and whisk to blend thoroughly.
- Add the wet ingredients to the dry and mix with a fork or spatula to combine.
- Fold in the apples.
- Bake in a lightly greased loaf pan for 45 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in pan, then turn onto wire rack and cool until just slightly warm.
- In a small saucepan over medium/low heat, combine water and sucanat. Slowly let this melt and combine until it forms a dark syrup. It should trickle when you pull it from a fork, but in small clumps rather than a stream. This took me about 15 minutes.
- Meanwhile, cut the cake into chunks in a large bowl and smush with your hands until broken. Roll into 1 1/2 inch balls and place on a plate.
- When the caramel is smooth, poke a candy stick into the center of a ball to make an indentation. Then remove the stick and dip in the caramel, and reinsert.
- Drizzle the cake pop with caramel and press into nuts, if desired.
- Repeat until all the pops are assembled, or until you’ve eaten all the mushed up cake in the bowl and then blamed its absence on your roommate’s cat. Wait, what?
*I’m glad assemblage is a real word
Apple Cake Pops
Check Out the Other Creations From The Recipe Swappers!
- Lindsay puts amazing honesty and simplicity written into her recipes. She loves Oregon, its ingredients and Portland’s lifestyle, and it shows.
- Chef Dennis is veteran chef in his own right. The rest of his fantastic food blog can be seen at morethanamountfull.
- Mari lives in Oregon wine country and is a budding wine connoisseur. Visit her at The Unexpected Harvest.
- Boulder Locavore’s starting point for the recipe swap is always a local-seasonal-organic combination, though her love of international cuisine and cocktails often work their way into the mix!
- Joy, holding down a dairy-intolerant household, doesn’t let that restrict her love of flavors and food, in fact, it inspires her to do what she does. When you visit her blog, be sure to check out her “ubiquitous about page” and the balcony gardening category.
- Monique has been food blogging since 2007, and her first recipe was a BLT-inspired chicken pot pie!
- Shari is our first International participant! Writing from down under, we cherish her voice in the swap because she brings the results of additional recipe challenges; the seasons are flipped from where most of us are blogging.
- Jennifer‘s tag line says it all: Life is too short to eat bad food. At her blog, Adventuresome Kitchen, you will find a passionate food-type, feeding her family amazing meals and living to blog about it.
- The Cake Duchess. The name says it all, and Lora’s recipes are rock solid, creative, decadent, inspiring.
- Pola is a new blogger from Italy, transplanted to the cold Midwestern plains. After years of calling mom to check on cooking times and temperatures of family Italian recipes, she started writing them down. In the process, she is hoping to help new friends discover how to cook simple and authentic Italian food.
- Mary is a lifelong resident of the San Francisco Peninsula and was diagnosed with Celiac Disease in 2007. Her search for a gluten-free chocolate chip cookie that didn’t taste, look or feel gluten-free inspired her blog and she’s been happily baking ever since.
- Jamie blogs at Random Acts of Food and has a love for food that only an Italian could! She enjoys cooking and baking in all cuisines for her family and friends.
- Crissy and Lauren are two recent college graduates who are embracing their passion for all things culinary in the smallest yellow kitchen that ever was. Their balanced diet of equal parts savory and sweet helps them add a little zest to what they do best!
- Claire blogs with Texas pride from Dallas. She loves chicken fingers, Law and Order SVU and is left handed.
- Nay blogs about food at Spicy Living from Portland, Oregon, and joined in on the Lemon Cake swap. She incorporated lavender and lemon into cupcakes with cream cheese frosting.
- Cindy, food lover, all-around awesome person and her knowledge about US restaurants is almost encyclopedic. Check out her quirky and fun blog.
- Sabrina Modelle blogs at The Tomato Tart from the San Francisco bay area, and for her first swap (the Lemon Cake) she made a Brown Sugar Lemon Rosemary Cake with Rosemary Caramel.
- Nicolle writes the joyful Rhythm of the Seasons from Boulder, Colorado and is looking forward to offering more recipes and menus as the spring, summer and harvest seasons heat up.
- Linda is a saucy Texan with an encyclopedic knowledge of food. She’s published many cookbooks, won many awards, and has been the source of many belly laughs. When she’s not writing books, her latest creations can be found at Everybody Eats News.
- Tricia is the founder of Pietopia, an annual pie contest that asks “What does your life taste like, in a pie?” and her beautiful work as an eating designer and blogger can be found at Eating Is Art.