Walnut Cake with Apricot Preserves

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I made this cake last year sometime in September. This is my nostalgia recipe for the month. It is from the September 2013 issue of Food & Wine magazine. It calls for flour just to dust the pan before baking, but if the flour is omitted or a gluten-free flour is used, then the cake will be gluten-free. 

I topped the cake with the leftover apples and plums I used in the tarts I baked a few days ago, along with fresh peaches. I also made some homemade whipped cream to eat with it. The only drawback to this cake is the recipe calls for 10 ounces of walnuts, which can be quite expensive. I paid $10 just for the walnuts! 

Good thing the cake tasted so good. 

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Apple and Plum Tarts

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A perfect Labor Day dessert or breakfast. I actually ate mine for breakfast this morning. It was delicious. Early fall Granny Smith apples meet late summer red and black plums. 

This recipe was adapted from the September ’14 issue of Food & Wine magazine. It called for all-purpose as well as rye flour and corn meal. I could not find any rye flour, so I substituted whole wheat flour. It still made a very tasty, nutty and quite attractive crust. If anyone can advise me on where to get rye flour, I would appreciate it. 

Happy baking!