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Carol Kicinski
This cinnamon glazed apple cake is rich, decadent and grain free.

Gluten free dreary day dessert

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   We may not be able to do anything about dreary weather, but somehow it all seems brighter with a cup of coffee and a slice of cake.
   This gluten free apple cake is also grain free and refined sugar free and is surprisingly buttery in flavor – surprising because there isn’t a speck of dairy in it.
   The base of this cake is almond flour, apples and eggs. The eggs give the cake richness without adding any oil or butter and create leavening without baking powder or soda. There are quite a few eggs in here which contributes to the moistness and even texture, so be sure to use really good eggs.
   The cake itself is not too sweet and perfect for an afternoon pick-me-up or simple, homey dessert. However, if you want to feel a little decadent (but still guilt free) top it with a simple glaze made with coconut oil, honey, and a touch of cinnamon. Personally, I almost always opt for a touch of decadence!
Cinnamon Glazed Apple Cake
Serves 10 to 12

For the cake:

2 large apples, peeled, cored and cut into ½ inch chunks
1 cup honey
Juice of 1 lemon
¼ teaspoon kosher or fine sea salt
8 large organic eggs, at room temperature
3¼ cups almond flour
2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
⅓ cup sliced almonds

For the cinnamon honey glaze:

½ cup coconut oil (in solid form)
1 tablespoon honey
½ teaspoon ground cinnamon

   Preheat oven to 350 degrees. Grease a 9 inch spring form pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.
   Combine apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until apples are tender.
   Place eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined, scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake 60 to 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown.
   Let cool in the pan for half an hour then place on a serving platter or cake plate.
   To make the glaze, combine the coconut oil, honey and cinnamon.
   Spread the glaze on top of the cooled cake, letting it drizzle down the sides. Top with sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.