Since we can’t have gluten, why not have some vanilla ice cream with our breakfast instead? This cake is good, with or without added vanilla ice cream. It is pretty darned sweet – not so sweet that it makes your teeth hurt, but almost.
Mix in a food processor, and then transfer to a large bowl:
2 cups gluten free cookie flour
1/2 cup (1 stick) unsalted butter
2 cups dark brown sugar
1 cup finely chopped toasted pecans (toast them in a 300 degree oven for 10-15 minutes, cool, then chop)
1/4 teaspoon xantham gum
Remove 2 3/4 cups of this mixture and pat it evenly into an ungreased 9×13 inch baking pan. Set aside.
To the remaining dry ingredients, add the following and combine thoroughly:
2 teaspoons gluten free cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup gluten free sour cream
1 teaspoon gluten free vanilla
Lastly, to this mixture add:
2 cups finely chopped apples (peel first)
Carefully plop spoonfulls of this mixture over the stuff that is in the 9×13 pan that you set aside earlier. Spread the gooey dough carefully over the dry layer.
Bake for 30-35 minutes at 350 degrees until a toothpick comes out clean. Cool in the pan, then cut in large squares and serve it slightly warm with gluten free vanilla ice cream. At the time of this writing, Haagen-Dazs claims gluten free status for its vanilla ice cream, but the consumer must check frequently to see if the company has changed their formulations.
Note: The bottom “crust” improves the structural integrity of this cake, and produces an interesting textural contrast.
Always use all gluten free ingredients!