Tag: cake recipe

Gluten-Free Coconut Flour Apple Cake

Gluten free apple cake recipe made with coconut flour

Apple Cake with Coconut Flour

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings and Eva Cassidy's haunting rendition of Autumn Leaves– September turns sultry and humid, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi Yours Truly is grabbing faded summer shorts and my favorite BOSTON t-shirt to bake barefoot.

See what I do for you?

So go ahead, babycakes.

Enjoy this new apple cake recipe.

Share a slice or two amongst yourselves.

Don't worry about me here in my hot little apartment.

Really. Go.

Have some cake. You'll love it.

Apple kisses,

Karina xox

Gluten-Free Coconut Flour Apple Cake

Apple Cake with Coconut Flour

See what I do for you?

So go ahead, babycakes.

Enjoy this new apple cake recipe.

Share a slice or two amongst yourselves.

Don't worry about me here in my hot little apartment.

Really. Go.

Have some cake. You'll love it.

Apple kisses,

Karina xox

PUMPKIN TORTE

This cake is one of those recipes that looks really fancy and tastes delicious, but is extremely easy to make! The cake recipe is based on a cake mix and both the cake and the filling have a light, pumpkin flavor. I’m not even a huge pumpkin fan, but I had several slices of this cake…it is soooo good!

Pumpkin Torte

Cake:
1 yellow cake mix
1 can (15 ounces) pumpkin (use 1 cup in cake and reserve rest of can for filling)
1/2 cup milk
4 eggs
1/3 cup canola oil
1 tsp pumpkin pie spice

Beat ingredients with electric mixer for about 2 minutes until well mixed. Pour into 2 greased 9-inch round pans and bake at 350 for 25-30 minutes. Cool on wire racks.

Filling:
8 ounces cream cheese
1 cup powdered sugar
16 ounces Cool Whip
Remaining pumpkin
1/2 tsp pumpkin pie spice

Beat the cream cheese and then add the powdered sugar, pumpkin and pumpkin pie spice. Beat until smooth and then fold in the Cool Whip.

Once cakes are completely cooled, cut each cake horizontally into two layers. Place bottom layer on a serving plate and spread with 1/4 of the filling. Repeat layers 3 times and then drizzle with caramel topping. Keep in the refrigerator until ready to serve. Enjoy!