HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) / September 17, 2020 by Lindsey | Dolly and Oatmeal

HONEY APPLE CRUMB CAKE (GLUTEN-AND-DAIRY-FREE) | dolly and oatmeal

it’s been a while! i guess that seems to be a theme around here recently. since covid the dynamics have shifted and mutated, turned upside down, then right side up, and then back again. and with ames starting zoom pre-k a few weeks ago, our roles have shifted once more. so i’ve hit the pause button on all things work for the time being. but! i’m popping in here quick to share this spiced honey and apple cake that’s super cozy, and perfect for celebrating rosh hashanah this weekend.

this cake in an iteration of this cake from quite a few years ago.. since then, i’ve tweaked the recipe a bit replacing some of the sugar for honey, and replacing the crumble topping altogether with a very large crumble dome (reminiscent of a crumb cake top - so good!). there’s a good bit of cozy spice, too. cinnamon, and nutmeg were my choice here, but you could use whatever you like, really. i call for tart, crisp apples; anything too sweet and soft won’t hold up very well here, and could quickly make the cake overly sweet. it’s a really easy cake that utilizes a lot of pantry staples, and a few basic ingredients from your fridge. i hope this one makes it into your autumn baking rotation! it’s so good. guys 🥰

honey apple crumb cake | gluten & dairy-free

print the recipe here

| makes one 8-inch round cake |

notes:

i call for crisp, tart apples below, some of my favorites include: honeycrisp, gala, braeburn, and pink lady.
i also call for plant-based yogurt. this can be a little tricky since a lot of plant-based yogurt consistency’s vary. i used this yogurt, but if you can’t find it i would suggest these: culina or anita’s

INGREDIENTS

crumb topping

1 cup oat flour
1/2 cup monkfruit sweetener (or sweetener of choice)
1/2 teaspoon cinnamon
big pinch of fine sea salt
1/4 cup melted coconut oil

cake

1 cup brown rice flour
1/2 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
1/4 cup melted coconut oil
1/3 cup coconut sugar
1/3 cup raw honey
1 teaspoon pure vanilla extract
1/2 cup unsweetened plant-based cultured yogurt
1 1/2 crisp tart apples, peeled, cored and sliced into 1/4-inch pieces
confectioner’s sugar, for topping

METHOD

preheat the oven to 350°F, oil an 8-inch springform pan and line the bottom with parchment paper; set aside.
make the crumb topping. with a fork, whisk together the flour, sweetener, cinnamon and salt; drizzle in the coconut oil and mix until combined, pop in the refrigerator while you make the cake.
make the cake. in a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. in another large bowl, use an electric mixer on low to beat together the eggs and oil together; then add the sugar, honey, and vanilla; mix on low until combined. lastly, fold in the yogurt.
1/3 at a time, add the flour mixture until completely combined.
push apple slices vertically into the cake as far down as they will go. remove the crumb topping from the fridge and use your fingers to break it up a bit into clumps; evenly distribute crumbs over top of the cake.
bake for 50-60 minutes, until a cake tester inserted into the center of the cake comes out clean. remove from oven and place on a rack; let cool completely before removing the sides of the pan and serving. dust with confectioner’s sugar before serving.

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A Simple Plum & Hazelnut Torte / September 20, 2017 by Lindsey | Dolly and Oatmeal

A Simple Plum & Hazelnut Torte | dolly and oatmeal

it's a funny thing when your seemingly teeny baby can walk all of a sudden. when you hear the gentle (or sometimes not so gentle) thud of his little feel behind you. it's one of those moments that's quite ordinary, but unbelievably marvelous. amesy's first birthday is next week, and while we're just having a small family gathering, i'm trying to make sure every moment counts and every detail is thought through. i know he won't remember, so maybe this is more of my own stuff, but i want every minute of that day to be special.

frank and i have found ourselves reminiscing a lot about where we were at last year. how crazy it is to think of life before ames. how our days looked. and what we thought being a parent would even look like. i've been annoyingly poking frank to look at my iphone pictures each day to show him photos of last year - before baby, before a move to LA, before a lot of things. it's a sweet reminder that life happens fast, and to be gratful each day - even the difficult ones ;)

this little torte is a quick end-of-summer, beginning-of-fall dessert, and perfect for celebrating a sweet new year. we're hosting our first rosh hashanah on saturday, so i'm feeling a bit overwhelmed and underprepared. i'm planning on roasting a chicken or two, roasting all the veggies, making a slaw-ish apple salad, this challah (for my family to nibble on), these macaroons, and the plum torte here :) let's see if i can pull it off...

this torte is loosely based on marian burros's acclaimed plum torte from the new york times and bon appetit's italian plum and almond cake. it's delicate and simple, and has really great nutty fragrance from the ground hazelnuts, which i love. plus, it all comes together in less than an hour - an ideal dessert situation :)

shana tova to all who celebrate! xo

a simple plum & hazelnut torte | gf & df

this torte can also be made in a 9-inch pan, just make sure to adjust the baking time. also, i call for a springform pan, but you can use a regular cake pan. just make sure to line the bottom with parchment and to grease it well.

| makes one 8-inch round torte |

3/4 cup fine brown rice flour
1/2 cup hazelnut meal/flour*
1/4 cup arrowroot powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2-1 teaspoon ground cinnamon
1/2 cup liquid unrefined coconut oil
3/4 cup coconut sugar
2 large pasture raised eggs, room temperature
1 teaspoon pure vanilla extract
7-8 opal plums, sliced in half

*to make your own hazelnut meal/flour, simply blend 1-2 cups raw hazelnuts in a blender or food processor until they have meal-like consistency.

method

preheat oven to 350°F. grease and line an 8-inch round springform pan with 2-inch sides. (you can also use a regular round pan if you don't own a springform.)
in a large bowl, whisk together the flours, arrowroot, baking powder, salt, and 1/2 teaspoons cinnamon (you can add a whole teaspoon of cinnamon if want a stronger cinnamon flavor) . in another large bowl, whisk together the coconut oil and sugar. one at a time whisk in each egg, then add the vanilla.
a little at a time, add the dry ingredient into the wet, mixing with a rubber spatula until everything is combined.
pour the batter into the pan and arrange the plums on top.
bake in the center of your oven for 32-40, until the edges are lightly browned and a toothpick or cake tester come out clean.
let the torte cool completely before removing and serving. slice and serve with coconut whip and chopped hazelnuts.
*the torte can be made a day ahead. once it's completely cool, remove the edges of the springform pan and cover tightly with parchment paper, storing at room temperature.