cake – Page 4 – GUTSy Performance Nutrition

Neah’s Apple {loaf} Cake

December 21, 2013November 9, 2025by Rebecca3 Comments

I stepped out the door, determined to not let the weather hamper plans. The forecast was for two to three inches of fluffy, wintery, white. I decided by looking at the multiple inches outside that we were the “lucky ones.” As I trudged around town in those early hours, it became obvious our hilly neighborhood was not alone. I alternately ran in the street, where there were decidedly fewer cars than normal, or jumped to the side and pushed the accumulating inches. When I finally looped back to our apartment, decidedly more worked-out than I had intended, the flurry mass of winter wonder came down in full force.

We had record-breaking weather this December. Nine inches and something like five days below freezing all in one go left me feeling humbled. Since I live on that big ol’ hill and all the local accidents were at the bottom of it, I decided to spend those days hoofing it around town.

After an unexpected week of slowing down and spending time in manual transport, I am more at peace and connected to my community. I took time to enjoy the cheery Christmas trees peeking through the house windows. I could take in the season’s lights slowly and know exactly which intersections were the most icey. I now know there are a couple horses at the Horse Center that are bad neighbors. Robert Frost’s philosophy about fences doesn’t work with them.

I walked to the grocery store. On ice and then again in the melting mess (which was worse!) the second time. I almost lost it. Twice. I was thankful for a co-worker who through an unrelated phone call, made me forget my bad temper and live on. I smiled at the kids that made our driveway a very slick, very steep, and pretty awesome sledding hill. I almost joined them. I wish I had.

In that week when Christmas shopping plans were postponed and the thought of tree-decorating came to a halt, when running became an act for extreme-adventure-seekers only, and I circled only within a two mile radius from the home hill for seven days, I came to know what the holiday season should be.

Take time to slow down and reflect on the end of a year well-lived. Be grateful for all that we have. Accomplish good deeds towards others. Get out of the bubble. Expand the perception of what can be accomplished. This season is not about the hustle and bustle. It is not about finding the perfect gift. It is about cherishing each moment as it comes.

Neah’s Apple {loaf} Cake, makes one large 9×5 loaf or four mini-loaves
Recipe Updated: 11/2023

This is my version of my dear grandma Neah’s recipe. I remember making it multiple times with her growing up. Her name for it was Raw Apple Cake, which I always thought to be be misleading. There are a whole lot of raw apples in the batter, so I can see where it got its name. I have adapted the recipe to align with a gluten and dairy-free lifestyle, as well as cut down on the sugar. The apples shine through and I found extra sweetness was unnecessary. Feel free to experiment with different spices as well as add-ins, such as raisins, walnuts, or dates. We used to make several batches, each cake being slightly different.

1/2 cup /110 gr coconut oil or dairy-free butter
1 cup / 200 gr sugar
2 eggs
3 1/2 cups apples (about 4 large), shredded with skins on
2 cups (240 gr) gluten-free flour mix
2 tsp. baking soda
1/3 tsp. salt
1 tsp. baking powder
1 heaping tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves

Whip together the oil and sugar until fluffy. Whisk in the eggs and thoroughly combine. Shred those apples (and not your fingers!) and stir em’ in.
In a separate bowl, stir together the remaining dry ingredients. Mix those into the apple bowl.
Spoon the batter into a large oiled and floured baking pan, or four mini-pans (I made mini-cakes for gifts). Bake at 350 degrees F for 35 minutes for mini-cakes or 55-60 minutes for a large 9×5″ loaf cake.

Summertime

Peach & Rosemary Cornmeal Cake

August 18, 2013August 28, 2022by RebeccaLeave a Comment

I have two confessions. One, I’ve been eating these Beet Burgers for at least one meal a day for the last five days. Mostly because I’m too stubborn to downsize a recipe and/or freeze leftovers in W’s absence. Oh, and they’re really good.

Two, growing up, I preferred the green, hard, unripe peaches and nectarines from the grocery store. Though I grew up quite close to orchard country, I didn’t like the squishy texture of a ripe peach. Never mind that there was no flavor. It was crisp. Like an apple. And I’ve always loved apples.

All of that has changed. To the second confession, I mean. I still have leftovers. I went to the farmers market yesterday and bought peaches from my favorite orchard. In a couple weeks, they will begin bringing in the first apples in all their glory. But right about now, Willamette Valley peaches are in their prime. Because I tasted each variety before purchasing, I finally chose the giant Red Globes that were perfectly sweet and ripe. Normally, I would simply slice them up one by one and eat, slowly, letting the juice drip. Drop. Onto the counter, all over my blouse, syrupy fingers infecting everything they touch. With the most perfectly ripe fruit, I wouldn’t usually want to mask its style by fussing. But I’ve been in need of a cake; something slightly savory with texture and herbs.

This cake delivers. Choose the ripest, choicest peaches you can find-Those flavors will shine through. I’ve adapted my recipe slightly so my cake is both gluten- and dairy-free. If you do not have a food scale, the gluten free flours total about 3/4 of a cup. If you have no dietary concerns, just sub in 3/4 cup all-purpose flour for the gluten free, and use regular milk instead of almond. I beg you, get out there (or into the kitchen) already and enjoy summer’s bounty of peaches while they last!

Peach & Rosemary Cornmeal Cake, adapted from Bella Eats
Updated: 8/28/22

1 Tbs. ground flax seeds
2 Tbs. warm water
50 grams sorghum flour
20 grams arrowroot flour
15 grams / 2 Tbs. almond meal
120 grams / 1 cup cornmeal
1/2 tsp. minced fresh rosemary
1 tsp. baking powder
1/4 tsp. salt
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup non-dairy yogurt
2/3 cup plain unsweetened non-dairy milk
1/4 cup honey
1/4 cup sugar
1 ripe peach, sliced thin
drizzle of honey, to finish

Preheat the oven to 350 degrees F. Oil and flour an 8- or 9-inch springform pan (or a cake pan).
In a small bowl, stir together the ground flax and 2 Tbs. warm water. Set aside.
In a large bowl, mix the flours, cornmeal, baking powder, salt and rosemary. Set aside.
In a large measuring bowl, stir together the eggs, oil, yogurt, milk, honey, sugar, and flax mixture. Whisk well until frothy.
Pour the liquids into dry ingredients and stir until smooth and combined. Pour the batter into cake pan.
Arrange the sliced peach onto top of batter, beginning in the middle and working outwards.
Bake for approximately 30-35 minutes until toothpick comes out clean. Cool before serving.
When serving, drizzle a little honey over the top to finish.

Spring

Candied-Ginger Rhubarb Buckle

April 17, 2013June 18, 2022by Rebecca2 Comments

“It takes three things to succeed at that higher level, Rebecca: Intelligence, drive, and passion. There is no doubt you have the first two. But I question your passion. You’ve haven’t shown a true interest in anything…”

For the past three years, I have been almost-daily haunted by this statement from my major professor, stated during my masters defense. After all this time, tossing ideas back and forth, wandering semi-aimlessly in the desert of post-college jobs, I finally can see the pieces coming into focus. I’m slowly coming out of denial and attempting to own up to my dreams, my desires, yes, even my passions.

The clouds and the mist are evaporating slowly. The pieces are finally in focus. This is who I am. There’s a list of things that incite a fury of passionate opinion, cause a burst into dozens of directions, spinning my thoughts so fast the words cannot catch up. Because I’m not one to want to stop once I’ve gotten started, I am longing to shove the remaining clouds out of my way, jam the puzzle pieces together and get to living “passionately.” Finally.

The pieces won’t fit. Fury, disenchantment, resentment. The edges are all mismatched and wrong. I know I’m getting there. But the process is so blasted slow. Come on, I’m thinking. And then I return to the two mantras that continue to keep me going: “Don’t push the river,” a Zen phrase. And a piece of Fr Ignacio’s homily from years ago: “When you ask and there’s no answer, just keep rowing.”

Rowing. And rowing and rowing. Waiting. Listening. Still here, doing the same. Watching the seasons change. Embracing each new one as it comes, trying to not focus on the speed of passing time and the status quo. Meanwhile, I’ll make rhubarb buckle. Candied ginger. Spring. Embracing one of those passions that three years ago, I was too afraid to share. There’s progress, after all.

Candied-Ginger Rhubarb Buckle, adapted from Dishing Up Oregon
Recipe Updated: June 2022

For the Crumb:
1/4 cup gluten-free flour
1/4 sugar
1/4 cup finely chopped candied ginger
2 Tbs. raw coconut oil, melted

For the Buckle:
1 3/4 cups gluten-free flour
2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup (4 0z.) raw coconut oil, softened slightly
1/2 cup sugar
2 eggs
3/4 cup non-dairy milk mixed with 1 tsp. white vinegar
3/4 lb. rhubarb, cleaning and sliced into 1/2-inch slices

Make the candied ginger crumb. Mix the flour, sugar, and candied-ginger into a small bowl. Mix in the melted coconut oil with spoon until nice and crumbly. Cover and chill in the fridge until ready to use.
Preheat oven to 350 degrees F. Coat a 9-inch round cake dish with a thin layer of oil. Set aside.
Make the buckle. Whisk the flour, ginger, baking soda, baking powder, and salt together in a small bowl. Set aside.
Cream the remaining coconut oil together with the sugar, until light and fluffy. Mix in the eggs.
Add the milk and flour mixture, alternating between the two, until mixture is just combined. Gently fold in the rhubarb.
Spoon batter into the prepared cake pan. Sprinkle the candied-ginger crumb evenly over the batter. Bake until the top is golden and firm, about 45 minutes. Cool approximately 30 minutes prior to serving.