Tis the season for autumnal flavors!
Earlier this week I had an idea: make a gluten free cake with 6 thin layers of apple, gingerbread, and pumpkin flavors, ice it with cream cheese frosting, and decorate with cranberries.
We hadn’t celebrated my youngest sister’s October birthday yet, so this proved to be the perfect opportunity! It turned out deliciously (yay!) and is also yummy for breakfast next to a serving of cheesy scrambled eggs…just so you know…
The details are as follows!
Gluten Free Apple Cake (next time I’ll add a bit more liquid, the batter was rather stiff)
Whole cranberries for garnish
Cream Cheese Frosting
2 8oz pkgs of Neufchatel cheese, softened
8 TB butter, softened
1 TB vanilla extract
3-5 TB maple syrup
Powdered sugar of choice to taste, optional
Blend cheese & butter, add vanilla & maple syrup. Add sugar, if needed, a teaspoon at a time (it’s easy to make it super sweet, I like a little tang of cream cheese to come through)
My baking notes:
Divide each recipe in half to make 1 layer of each cake
I used less than half of the sweetener for each cake
Use equal measurements of batter in each cake pan, about 2-3 cups maybe? I didn’t measure (oops) but I wanted thin layers. And I had enough left over to make muffins out of each batter! #winwin
Check on the cakes halfway through bake times. I was able to bake them all in the same oven at the same time, but the gingerbread cake seemed to bake faster than the others
Allow to cool completely before slicing. Chilled cake is easier to cut because it doesn’t crumble as quickly as room temperature cake.
Each layer has frosting on it, but as I only had one package of cream cheese, the outside has a rustic look ;-)
Cake Photography Tips!
Leave a few crumbs on the plate. It adds more reality to the photo!
Choose a background that compliments the cake color!
Photograph near a window or open door so the light can enhance all the texture!
If using a DSLR, play with the aperture. My preference is wide open (1.4-2.8) using a macro or 50mm lens.