Tag: Apple

Gluten-Free Apple Cake with Cranberries by Gordon Ramsay

Gluten-Free Apple Cake with Cranberries


Gluten free apple cake with cranberries

Sweet and Tart. 

No philosophy today. Instead, a cake. A beautiful gluten-free cake to bake for the holidays- or any day you feel like celebrating. So dust off your cake pan, Babycakes.

This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven eight – er, sixteen!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it’s the sweet-tart combo. The subtlety of flavors.

In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing. 

I don’t need dessert to taste like candy.

I like my cake to taste like cake. 

How about you?

Gluten-Free Apple Cake with Cranberries

Karina’s Apple Cake Recipe with Cranberries

Recipe posted November 2008. 

Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Babycakes. Just enough. But if you loathe cranberries, leave ’em out. It’s all good. Make this for the winter holidays. You won’t be sorry.

Dry ingredients:

1 cup sorghum flour or brown rice flour
1/2 cup buckwheat flour or almond flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 beaten eggs)
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla

Add-ins:

2 rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped

Topping:

Sprinkle of raw sugar

Instructions:

Preheat oven to 350º F.

Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).

In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.

Add half the apples and cranberries and stir in (keep some for the top).

Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.

Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)

Cool on a wire rack.

This cake was divine slightly warm from the oven.

If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.

Serves 9 to 10.

Recipe Source: glutenfreegoddess.blogspot.com

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Recipe Notes and Changes:


If you don’t care for buckwheat flour, substitute one half cup almond flour instead.

I used 3/4 cup rice milk when I first baked this in the dry high desert; I suggest using 1/2 cup non-dairy milk to start; and add a little more, if needed, as you mix the batter. The batter shouldn’t be runny or thin.


This recipe is for a deep 9-inch cake pan. Using a smaller pan may be problematic (if there is too much batter for your particular pan, use a little less batter).

If you use frozen berries, thaw and pat them dry. Chilled fruit creates a cold batter that needs to bake longer. Cold ingredients will stall the baking.

Room temperature ingredients and warm liquids work best in gluten-free baking.

Tip from reader Nancy B: Don’t have a deep enough cake pan? Make this recipe as jumbo muffins– she tells us they were moist and delicious.

Sheet Pan Apple Pork Chops by Gordon Ramsay


Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.
image of apple pork chops on a gray plate with carrots and potatoes


It is still fall and football season, and I bought too many apples. But this can be a year-round family meal. I only got to use two apples plus the one I ate while cooking. So three.

I love sheet pan meals. I think it is because I’m too laze to think of side dishes. They are usually quick and easy. Add in delicious, and they have me hooked.

My Rating:
My rating system of a 4 out of 5 so very nice.
A solid 4. I miss the gravy I normally have with indoor cooked pork chops. And it was a bit dry without a brine.

Pro Tips: Notes on Sheet Pan Apple Pork Chops

Let’s Talk Pork Chops

location of pork chop type

Real pork chops are all cooked about the same. So as long as you using any of the center 3 in the diagram, you should be fine.

Your pork chops may be bone-in or boneless and for this recipe try to use 3/4 to 1 inch thick.

Today’s pork is much leaner than in previous years and does tend to dry out during cooking and if you have time, brine.

How to brine pork chops: A brine is used to add moisture to meat like pork. A standard pork brine is 1 cup of water with 1 tablespoon of table salt. If using a different salt, you should adjust accordingly. Also, you may add other things like sugar (usually equal to the salt) or other herbs.

Let’s Talk Apples

A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Ida Red, or Honey Crisp. I had Cortland.

But probably the apples you have is fine other than Red Delicious or Macintosh. Here is a handy-dandy chart that is very well done.

And Lastly the Potatoes

You want to use a thin skin potato in this recipe. So not russet potatoes. Usually red potatoes or Yukon gold would be good choices. They need to be cut small, no more than 1 inch at any point to help speed cooking time.

image of ingredients for apple pork chops with potatoes and carrots

Preheat oven to 400 degrees convection or 425 degrees conventional.

image of a pork chop on a black cutting board with the fat cut

3/4 to 1-inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.

image of smaller red potatoes being cut in half on a white cutting board

Clean 3/4 pound small potatoes and cut into pieces no more than 1-inch size. Rinse 1 cup baby carrots (about 1/2 pound). In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.

image of spraying a 1/4 sheet pan with PAM

Prep a smaller sheet pan with a heavy coat of PAM.

image of two pork chops on a black cutting board being brushed with melted butter

Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec). Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.

image of a slice of apple being cut on a white cutting board

Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube-like shapes.

image of melted butter being added to the apple in a metal bowl

Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.

image of the sheet pan with the potatoes and carrots around the edge and the apple being added in the center

Add the carrots and potatoes around the edge of the sheet pan. Spread the apples over the middle of the sheet pan.

image of the dish ready to go into the oven with the pork chops on top

Top with the pork chops. Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.

image of the pan with pork chops and veggies nicely done coming out of the oven

You may want to use the broiler for a few minutes to add more browning if you want.

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image of apple pork chops on a gray plate with carrots and potatoes

Sheet Pan Apple Pork Chops

Votes: 3
Rating: 5
You:

Rate this recipe!

Print Recipe

Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.

Servings Prep Time
2 15 minutes
Servings Prep Time
2 15 minutes

image of apple pork chops on a gray plate with carrots and potatoes

Sheet Pan Apple Pork Chops

Votes: 3
Rating: 5
You:

Rate this recipe!

Print Recipe

Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions.

Servings Prep Time
2 15 minutes
Servings Prep Time
2 15 minutes

Ingredients

  • 2 pork chops
  • 3/4 pound red potatoes
  • 1/2 pound baby carrots
  • 2 medium apples
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2-3 cloves garlic crushed or minced
  • 2 tablespoons brown sugar

Servings:

Units:

Instructions

  1. Preheat oven to 400 degrees convection or 425 degrees conventional.

  2. Use two 3/4 to 1 inch thick pork chops. If there is a large rim of fat, then cut that down to 1/4 inch and cut through every 1 inch to prevent cupping. The pork chops may be boneless or bone-in.

  3. Clean 3/4 pound small potatoes and cut into pieces no more than 1 inch size. Rinse 1 cup baby carrots (about 1/2 pound).

  4. In a large bowl mix the potatoes and carrots with 1 tablespoon olive oil, 1/2 teaspoon Kosher salt, 2-3 cloves crushed garlic, and 1/4 teaspoon pepper.

  5. Prep a smaller sheet pan with a heavy coat of PAM.

  6. Add the carrots and potatoes around the edge of the sheet pan.

  7. Melt 2 tablespoons butter in a small bowl in the microwave (about 20 sec).

  8. Coat both sides of pork chops with melted butter and then a sprinkle of kosher salt and pepper.

  9. Peel and cut up 2 medium apples of your choice. Cut each apple into 1/8 wedges then cut those in half to make cube like shapes. Add 2 tablespoons brown sugar and remainder of the butter. Stir until evenly coated.

  10. Spread the apples over the middle of the sheet pan. Top with the pork chops.

  11. Bake for 25-30 minutes. You want an internal temperature of 145-155 on the pork chops (your choice) and soft potatoes and carrots.

  12. You may want to use the broiler for a few minutes to add more browning if you want.

Recipe Notes

Pro Tips:

  1. The pork chops should be 3/4 to 1 inch thick. Either bone-in or boneless is fine.
  2. The apples can be of your choice, but I suggest Gala, Cortland or Granny Smith.
  3. The potatoes should be a thin skin type so red potatoes or Yukon Gold would be good choices. Not russet.
  4. The dish is done when the pork chops are about 150, and the potatoes are fork tender (195+).
  5. You can add a few minutes under the broiler if needed to add browning.
  6. Pork chops tend to dry so a brine of 1 cup of water with 1 tablespoon of table salt for an hour would be good if you have time. Add a tablespoon of sugar to it also. Rinse well when done and do not add more salt.

________________________________

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Originally Published November 4, 2018

Nutrition Facts

Sheet Pan Apple Pork Chops

Amount Per Serving

Calories 731 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 10g 50%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 148mg 49%

Sodium 1050mg 44%

Potassium 1499mg 43%

Total Carbohydrates 70g 23%

Dietary Fiber 8g 32%

Sugars 34g

Protein 54g 108%

Vitamin A 319%

Vitamin C 36%

Calcium 8%

Iron 24%

* Percent Daily Values are based on a 2000 calorie diet.

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Apples and pork go together and here is the easiest way to match them up. Just follow these easy step by step photo instructions. #ApplePorkChops #SheetPanPorkChops

Apple Butter – Everything Apple Sauce Wishes It Could Be by Gordon Ramsay

Apple Butter – Everything Apple Sauce Wishes It Could Be


Sure this apple butter recipe takes many hours to cook, but
the recipe is quite easy (after you slice 5 pounds of apples), and once done,
you have what is basically a spreadable apple pie filling, only better. Buttered
toast sold separately. And, that’s just the beginning of what you can do with
this miraculous mixture.

It’s perfect used as a garnish for cheese plates, especially
alongside some nice sharp cheddar, or spread on some cheesy biscuits, which I
believe we posted a recipe for last year. Other approved uses include spreading
between the layers of a spice cake, filling seasonably appropriate thumbprint
cookies, or even as a condiment for pork chops. Sorry, apple sauce.

This is quite a simple procedure using a slow cooker as seen
herein, but if you don’t have one you can certainly do it on top of the stove
over low heat, as long as you use a nice thick-bottomed pot, and stir often.
Another option would be to place the mixture in a large roasting pan, and cook
it in a slow oven, stirring occasionally until dark and thick.

No matter what method used to cook this, your house will
smell amazing, as in they wish they could make scented candles that smell even
close to this good. So, for those reasons and more I really do hope you give
this a try soon. Enjoy!

Ingredients for about 4 cups of Apple Butter:

5 pounds Granny Smith, cored, sliced

1 1/2 cups white sugar

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon salt

2 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon nutmeg
splash of water, about 1/2 cup

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