This is a sweet, spongy, puddingy cake good served with ice cream, whipped cream, or butterscotch sauce.
Instead of dried cranberries and/or nuts, it is also delicious with a handful or two of diced rhubarb, fresh or frozen cranberries, or wild blueberries folded into the batter.
1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
3/4 cup white rice flour
1/4 cup tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
2 large apples, peeled and grated
1/2 cup chopped nuts (optional)
1/2 cup dried cranberries (optional)
Cream butter and sugar until light. Beat in egg and vanilla.
Combine dry ingredients and add to the butter mixture. Fold in apples and nuts and cranberries (if desired).
Pour batter into a greased 8” square pan. Bake at 350F for 40 to 45 minutes or until cake tests done in the centre.
