3 largeapples of choicepeeled, cored, and thickly sliced
3tbspunsalted butter
1tbspmaple syrup
½tsp ground cinnamon, cardamom, or ginger (optional)
For the cake
½cupunsalted butterat room temperature
½cuppacked dark brown sugar
2largeeggsat room temperature
1tsppure vanilla extract
½cup/60 gsweet white rice flour
½cup/60 gbuckwheat flour
½cup/70 gmillet flour
2 tspbaking powder
½tspfine sea salt
½cupfull fat plain yogurt
Instructions
Make the Apples
Position a rack in the center of the oven and heat to 350º F. Place a piece of parchment in an 8-inch cake pan, leaving about an inch of parchment to go up the pan. Generously butter the parchment and side of cake pan.
Make the apples: in a cast iron skillet or large frying pan melt the butter and maple syrup over medium heat. Sprinkle with the spices if using. Add the apples and reduce heat to low, stirring them frequently until slices are soft and slightly caramelized, about 5-10 minutes. Remove from heat and let cool.
Arrange the apple slices in the pan in concentric circles, having them slightly overlap each other if you can. Make sure to drizzle any remaining liquid from the pan over the apples.
Make the Cake
In a large bowl, using an electric hand mixer on medium speed, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until combined after each and scraping down the sides and bottom of the bowl as needed, Beat in the vanilla extract.
In a medium bowl, whisk together the sweet rice, buckwheat, and millet flours with the baking powder and salt.
With the mixer on low, stir half of the flour mixture into the butter mixture until just combined. Stir in the yogurt until just combined, then the rest of the flour, scraping down the sides and bottom of the bowl as needed.
Spread the batter evenly over the apples in the pan.
Let batter rest at least 15 minutes. Then preheat oven to 350° F.
Bake the cake until the top is golden and a toothpick inserted near the center comes out clean, or a with a few moist crumbs, 35-45 minutes. Remove from oven and let cake cool completely in pan on a rack, then invert onto a serving platter and peel away the parchment. Serve the cake at room temperature.
Notes
Substitution for millet flour -- try oat flourSubstitution for buckwheat flour -- try almond flour or teff flourSubstitution for sweet white rice flour -- try tapioca flourButter substitution -- use your favorite non-dairy butter of choiceYogurt substitution -- swap your favorite non-dairy yogurt of choice