Serves 12 as whole cake, 24 as cupcakes
3 ½ sticks unsalted butter, room temperature
2 cups granulated sugar
1/2t xanthan gum
8 large eggs, room temperature
2 ¾ cups gluten free all purpose flour
1/2t kosher salt
1/2t ground cinnamon
1T baking powder
2 cups shredded cooking apple
Prepare 24 cupcake pans with paper liners or with nonstick spray. A 9X13” rectangular baking pan or 2 9” round cake pans may also be used.
In 5 quart mixer, cream butter, sugar, and xanthan gum with paddle attachment until light and fluffy, about 3 minutes on medium speed. Scrape bottom and sides of bowl and beat again for 30 seconds.
With mixer running on medium speed, add eggs one at a time until all are incorporated and mixture is smooth and fluffy. Scrape bottom and sides of bowl and continue to beat for 30 seconds.
Whisk flour, salt, cinnamon and baking powder together in a separate bowl. Add to butter/sugar/egg mixture and mix on low until incorporated. Increase speed to medium and beat for one minute.
Squeeze excess moisture from shredded apple and fold in by hand until evenly distributed.
Portion (with 2oz scoop) or spread batter into prepared pans and bake until browned and tester inserted in center of cake comes out clean, 18-20 minutes for cupcakes, 30-40 minutes for round pans, 40-55 minutes for rectangular pan.
Cool completely in pan.
Cream Cheese Icing
1# local cream cheese or ricotta (Recommend Bosky Acres or Uno Alla Volta)
1 # unsalted butter, room temperature
8 oz confectioner’s sugar
Paddle butter on medium speed in bowl of stand mixer until smooth. Scrape bottom and sides of bowl and paddle and mix again briefly.
Add cheese. Paddle on medium speed until well incorporated. Scrape bottom and sides of bowl and paddle and mix again briefly.
Add sugar, salt, and vanilla and beat on medium speed until light and fluffy. Use to fill and frost cakes.
Ginger Pickled Asian Pears
2 Tablespoons water
4 Tablespoons sugar
2 Tablespoons fresh lemon juice
2 Tablespoons grated fresh ginger or ginger juice
1 asian pear or 2 firm textured apples, or a mix
In a mixing bowl whisk together water, sugar, lemon juice, ginger and salt until sugar is dissolved.
Either cut the fruit into ¼” dice, or shave on a mandoline. Slip the fruit immediately into the pickling liquid. Refrigerate at least 2 hours to allow the flavor of the liquid to penetrate the fruit.
Fill and frost cakes as desired.
Decorate top of cake with mounds of icing. Garnish generously with pickled fruit. Serve.
If cake is not to be eaten immediately, refrigerate. Let come to room temperature before serving.