This turned out so well I had to share incase y’all need a quick last minute idea.
Recipe is at the bottom if you want to skip the nostalgia 🙂
Thanksgiving is the one holiday that we only spent with Papa Lupiac’s side of the family. Mema had 3 sisters and they were all extremely close. They all raised their children in different parts of the state but all retired to the same small town they were raised in. All along each one of them took a holiday and had all of the extended family over.
Mema’s holiday was Thanksgiving. She made a huge deal out of it. And because it was the only holiday we didn’t also spend time with Mama L’s side of the family it was the only time I saw my all of the extended side of Papa L’s family.
So I associate Thanksgiving with an extremely hot house filled with a ton of people. For some reason I also think of the year we were learning to do the Cotton Eyed Joe in PE class and I then I taught it to my little cousins in the backyard Thanksgiving morning…in shorts because it was still so hot out. Hey. This is Texas. Back then we spent a whole 6 week grading period learning to do a bunch of crazy dances in PE.
I also always think of the year Mema let us drink wine with our meal. Hello 11 year old wine headache / hangover. 🙂 Also hello never having a drinking problem after that. 😉
The dessert table at this shindig was always full of pies and I don’t really remember more than the occasional cake making an appearance. But I think we’ve established here that I’m much more of cake girl. 🙂 When the sad day came that I had to start making my own Thanksgiving meal I added cake…apple spice cake.
It actually started as something I threw together to have for dessert when my sister and her SO came into town one evening before Thanksgiving but it was such a hit it became a new tradition (in addition to the pies of course). Now I make it every Thanksgiving eve.
So this week I did a little of this…
This gluten-free press in crust recipe. Pressed into mini pie plate rounds using the tortilla press. Individually wrapped in Saran and put in the icebox til the day of baking.
A lot of this…
Pecan Pie filling. Papa L broke up the pecans for me…he likes to be on the blog so thanks for helping me, Papa L. 🙂 I never chop my pecans. I break em up by hand.
Regular pecan pie for everyone else.
Gluten-free crust for me.
Gluten-free chess pie for me. It cracked a little. 😦
Regular chess for everyone else.
And then I did a little of this…
The above mentioned throw together cake.
For those who can eat gluten it’s super simple. For those of us who can’t?…a few more steps but still pretty simple. 🙂
The cake has 3 ingredients
1 box Spice Cake
1 can Caramel Apple Pie Filling
If you’re not opposed to gluten-free cake mixes then it’s still pretty simple. Just make sure the weight of your cake mix totals the same as a ‘regular’ cake mix. If not get 2 boxes or how ever much you need to make it equal.
I tried a few gluten-free cake mixes and didn’t like the taste and / or texture. So I make my own.
This is the recipe I mentioned a while back in the cake pop post. You can make it plain or spice (probably plenty of other flavors too I just haven’t tried it yet).
Amounts adapted from reading pretty much every ‘plain’ cake recipe on Martha’s site…then weighing things til the dry ingredients reached the equivalent of a boxed cake.
Also note.. there are 2 different recipes here…the first is for making a full cake. The second is for using just the dry ingredients from that full cake recipe to make a mock cake mix. Just didn’t want anyone to get confused and end up with a soupy goopy mess. 🙂
3 cups (375g) Flour (1 cup or 125g)
1 tbsp Baking Powder (1 tsp)
1/2 tsp Salt (pinch)
1 stick softened Butter (4 tbsp)
1 1/2 cups Sugar (1/2 cup)
4 Eggs (1)
2 tsp Vanilla (1 tsp)
1 cup Milk (1/3 cup)
1 tbsp Cinnamon Spice blend (I use Apple Pie Spice)
The number in parenthesis is the amount I used to make the small cakes for the cake pops. The smaller amount makes a single layer and reminds me of the amount in those small Jiffy cake mixes.
When I make this plain I use all white sugar and regular whole milk.
When I make it spice I use half white sugar / half brown sugar plus buttermilk.
So for todays cake…
I used the dry ingredients in this cake base as a ‘mix’ for the 3 ingredient cake.
Earlier in the week I weighed out my flour (375 g) then added the baking powder(1 tbsp), sugar (1 1/2 cup) and salt (1/2 tsp). Mixed it around really well with a whisk and put in a Ziploc.
Today when I was ready to make the cake I threw it in the mixer. Added 1 tbsp cinnamon spice blend, half a stick of soft butter plus 4 eggs and the can of pie filling. Mixed it up on half speed for about a minute. Baked at 350* for about 40 minutes. I was using my small convection oven so definitely know your oven and adjust your time if needed.
I was so happy with the way it turned out. 🙂
Happy Thanksgiving eve. 🙂