Sunday, October 14, 2012

Applesauce Spice Custard Cake (GAPS : primal : grain-free : gluten-free)

With the arrival of Fall, I was craving a nicely-spiced breakfast, and this fit the bill!  Smooth and creamy, just spicy enough, and with a pleasant tang from the applesauce. This applesauce spice custard cake makes a great breakfast, and it could easily be dressed up for dessert with some vanilla ice cream or whipped cream.

Applesauce Spice Custard Cake
Serves 6 generously
  1. Melt the butter in a small saucepan over low heat.  Turn off heat, add honey, and stir a bit.
  2. In a large bowl, combine eggs, sour cream, vanilla, almond extract (if using), spices, and salt.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
  3. Add melted butter and honey to wet ingredients and whisk or blend.
  4. Add almond flour OR coconut flour and blend until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor).
  5. Add the applesauce, and whisk well to combine.  I prefer to use a whisk for this step so the applesauce still remains a tiny bit chunky.
  6. Use a bit of cold butter to generously grease an 8X8 glass dish.
  7. Pour the batter into the glass dish and bake at 325° for 55-65 minutes. The custard cake is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle.
  8. Remove from oven and cool.  Don't cut into this while it is piping hot. This can be served at room temperature or cold. For a special treat, top with a bit of whipped cream or vanilla ice cream. 
*The coconut flour will need to be sifted if you are not using an immersion blender. 


Elizabeth said...

Hi Sarah,

This recipe looks wonderful! I am excited about trying more of your recipes and appreciate you making them so available. I purchased your grain free e-cookbook over a week and a half ago, but haven't received it. I couldn't find an email address here to email you privately, but am looking forward to the cookbook. Thanks!!

Elizabeth said...

oh, golly, never mind! I figured it out! I had never used google wallet before, so I wasn't familiar with the process. Got it now. Thanks!!

Anonymous said...

I bet this would also be amazing with pumpkin! We just made pumpkin cake yesterday, had it topped with sauteed pears and kefir for breakfast this morning. I'm going to try this recipe and add some love love custard cakes!


Evi said...

Thank you Sarah, this cake sounds delicious!
I do not have sour cream but I'll try it with coconut milk, hope it works.
I'll let you know :)
Also after listening to Dr Campbell's talks at the Wise Traditions 2012 Conference I decided that I'd never use honey again in baked goods.
She stresses the fact that honey should only be eaten raw and unfiltered, as it is full of probiotics in this form and acts against candida.
Once it is heated, she continues, it loses its balances and does harm to the body.
Wish I had known this before as I feel that eating honey in baked treats has boycotted my GAPS effords and that is why I still get yeast infections even after one year on full GAPS!

Evi said...

Forgot to tell you that I have tried your cinnamon apple muffins without honey in the dough and they turned out great! I serve them warm with lots of butter and raw honey on top and they are even better than before!
She says that dried fruit are fine for baking, and I find that adding cranberries or raisins to the muffin dough makes them so much more interesting :)

Sarah Smith said...

Thanks for sharing this information, Evi!

Anonymous said...

Are you sure about the amount of butter for 8x8 pan? 1 &1/2 sticks? I just made this (using maple syrup, almond flour, yogurt, and irish butter) and the butter's oozing out when I cut into it warm so I poured as much as I could out. Taste is greasy and not cake like at all. More like pumpkin pie filling that didn't hold together/not creamy. Maybe next time use less butter and coconut flour to hold it together better.

Sarah Smith said...

I'm thinking maybe it was too warm when you cut it. I didn't have any problems with butter oozing out.

Annie Beth said...

Evi- Heated honey should not do any more "harm" to the body than any other sugar (including fruit sugar from dates, etc). Heating will kill the enzymes, yes, but that would just change it into a sugar with no benefits. While raw honey has more benefits than cooked honey, the GAPS protocol does not choose it as a sweetener because of its raw benefits. Honey is the only sweetener (besides fruit) allowed because it is a monosaccharide. All other sweeteners are disaccharides or polysaccharides that have to be broken apart by enzymes in your gut to be digested. GAPS patients often do not have the enzymes to break down these disaccharides, so they are left undigested in the intestine and the "bad guys" (yeast, bad bacteria, etc) feed on them. Since honey is a monosaccharide, break down is not necessary so it is more quickly and easily digested. That said, ANY sugar that is in your body for any length of time could give yeast a chance to munch. However, in that scenario, raw honey or heated honey should be equal.

Evi said...

Annie Beth this is what I knew as well that is why I was using honey in baked goods for about a year now in the GAPS diet.
So I was surprised to recently listen to Dr Campbell stressing the fact that honey should only be eaten raw and unfiltered in the GAPS program!
She stressed that in both of her lectures in the recent Wise Traditions Conference, saying that raw honey is a balanced food and does not feed candida; she goes on to say that one could use raw honey right from the start of the Intro diet!!!
In any case, I have already stopped using honey in baking, I do not wish to hinder all of my effords because of heated honey, and of course I like raw honey so much much better! :)

Evi said...

I think it needs more coconut flour and perhaps less butter or applesauce.
It turns very very moist and does not hold together.
Though I used coconut milk instead of sour cream, maybe this is the reason.

Elizabeth said...

I found that it held together, but I did have to cook it longer than suggested. Yum! So happy everyone in the family liked it since I have not had success with them liking the clafoutis.


Jill said...

The taste of this was AMAZING! Though, it was more like the consistency of cheesecake even after initially baking for 65 minutes in the 8x8 glass dish. I even tried to put it back to bake longer after we cut into it and it still remained that same way. I made it EXACTLY like the recipe with the coconut flour and didn't substitute anything in or out, even used an immersion blender. The only thing i can think is my coconut flour was store bought and not homemade which it sounds like yours was. So, maybe that was the reason for the difference in the consistency? It was such a hit regardless that we may just need to adjust our mindset to this being a cheesecake like dessert instead of a coffee cake. Though, I am going to try to increase the coconut flour and see what results.

Sarah Smith said...

It is supposed to be soft, more like a cheesecake than a coffee cake, but just a bit more cake-y than a cheesecake. That is why it is called a custard cake ;)

But feel free to add more coconut flour if you want it to be more cake-y. (I also use storebought coconut flour, by the way.)

I'm glad you liked the flavor!

stephany said...

This is great! Thank you! It's even better the next day when it is cold... Then it really tastes more like a cheesecake! I even fed it to my friend who eats "normal" food and she loved it.
Thank you!

erica said...

omg...we LOVE this cake. It's definitely better an applesauce eggnog cheesecake. My kids wanted me to make more immediately after we at the pan clean. We've tried a lot of grain-free, egg heavy, coconut flour recipes with the kiddos raising and eyebrow and complaining about the coconutty taste...again. They looked at me like I was crazy when I mentioned coconut flour...couldn't even taste it. And the honey taste wasn't overwhelming either. So yummy. :)

Sarah Smith said...


Unknown said...

Is the applesauce necessary with the honey as well? I've been finding that most recipes I halve the honey amount as it seems so sweet. Thanks!

khara said...

Hi! Is there a sub for the sour cream?

Sarah Smith said...

I haven't tried it, but full-fat coconut milk would probably work fine.

Sarah Smith said...

Yes, the applesauce is necessary for flavor. Since it is unsweeetened applesauce, this is not a super sweet recipe. If you want it to be less sweet, I would reduce the honey rather than the applesauce.