Pecan Apple Strudel Cake Gluten Free Recipes

Steps:

• Preheat oven to 325°F.
• Prepare a small deep pan by greasing and dusting with white rice flour.
• Mix all strudel ingredients in a small bowl and set aside.
• In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
• Add the wet ingredients and mix with a wooden spoon.
• Add the chopped apples and stir to combine.
• Scoop half the batter into the prepared pan.
• then layer half the strudel mixture on top of the batter.
• Add remaining batter and then remaining topping.
• Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
• Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
• Enjoy!

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight. , For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside. , Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal. , Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.

Steps:

• In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
• In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
• Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
• Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
• Preheat the oven to 450 degrees F.
• Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.

Steps:

• Preheat to 350°F.
• Grease a 9-inch springform pan.
• In a large bowl, beat the eggs.
• Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
• Stir in baking mix.
• Add apples, raisins, and pecans and stir just until combined.
• Pour into greased cake pan.
• Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
• Cool slightly and remove from pan.
• Meanwhile prepare the frosting.
• Cream together cream cheese and butter until fluffy.
• Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
• Frost cake when completely cool.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
• In large bowl, beat sugar, yogurt, oil, vanilla and eggs with electric mixer on low speed about 30 seconds or until blended. Add all remaining ingredients except apples; beat on low speed about 1 minute or until blended. Stir in apples. Spread batter in pan. Sprinkle evenly with topping.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve with ice cream or whipped cream, if desired.