Cupcakes and cake pops are great but when the occasion calls for something slightly more elegant yet still unfussy, this apple marmalade cake is the way to go. It's incredibly allergy-friendly with no nuts, no eggs, no dairy, and no soy but don't worry. You'll never miss them.
I've given this cake as a gift, made it for birthday parties, potlucks, brunches, dessert, Thanksgiving, and yes, we've eaten it for breakfast. Versatility is key.
To date I've not met a cynic who after trying a single bite, hasn't bought in to my personal philosophy that nut-free, egg-free, dairy-free, whatever-free can't be incredibly, decadently, soul-achingly delicious.
adapted from The Divvies Bakery Cookbook
3 cups flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1 & 1/2 cups canola oil
1 & 1/2 cups sugar
1/2 cup pear puree or applesauce (jarred baby food works)
1/3 cup orange marmalade
5 Granny Smith apples, peeled, cored, and diced small
1 tbsp powdered sugar for dusting
1. Preheat the oven to 350 degrees. Coat a bundt pan with cooking spray.
2. Whisk together the flour, cinnamon, baking soda, and baking powder. Set aside.
3. In a separate large mixing bowl, beat the oil and sugar, starting at low speed and slowly increasing to high speed for a total time of about 3 minutes. Add the applesauce and marmalade. Beat one minute more.
4. Add the dry ingredients to the wet and mix until well combined. You'll notice the batter start to clump together, almost like dough. Fold in the diced apples.
5. Pour batter into the sprayed bundt pan and bake for 60-75 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from oven and allow cake to sit for 5-10 minutes before inverting onto a cooling rack. When cool, dust with powdered sugar before serving.
Serves 12. Or 3 if I'm invited.