Description
This Gluten Free Apple Cake is a moist, spiced dessert ideal for those seeking a flavorful treat without gluten. Made with fresh baking apples tossed in cinnamon and nutmeg, it features a tender crumb cake layered with apple chunks for texture and warmth. Perfect for cozy gatherings or an everyday sweet, this cake is baked to golden perfection and best enjoyed warm.
Ingredients
Scale
Fruit Mix
- 1 1/2 pounds baking apples, diced
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon freshly ground nutmeg (optional)
- 1 tablespoon freshly squeezed lemon juice
Dry Ingredients
- 1 1/8 cups all-purpose gluten free flour blend (see recipe notes)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature, beaten
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease well an 8-inch or 9-inch round cake pan and set it aside to prepare the batter.
- Toss Apples with Spices: In a large bowl, combine the diced apples with ground cinnamon, optional nutmeg, and lemon juice to coat. This adds flavor and helps keep the apple pieces from browning.
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, and kosher salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 4 minutes. The mixture should turn lighter in color and lose its grainy texture.
- Add Eggs and Vanilla: Beat in the beaten eggs and pure vanilla extract on medium speed until the batter is smooth and well incorporated.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and beat gently until just combined. The batter will be thick, smooth, and fluffy but not stiff.
- Mix Batter with Apples: Transfer about two-thirds of the batter into the bowl with the apple mixture. Stir gently to coat all apple pieces evenly; the mixture will be chunky.
- Layer Base Batter: Pour the remaining one-third of the batter into the prepared cake pan. Using a moistened small offset spatula, spread it evenly to form the base layer.
- Add Apple Batter Layer: Spoon the chunky apple batter over the base layer in the pan, spreading evenly with an offset spatula. The pan should be nearly full if using an 8-inch pan.
- Cover and Bake Initially: Cover the pan tightly with aluminum foil and place it in the center of the preheated oven. Bake covered for 20 minutes to allow gentle cooking of the batter and apples.
- Remove Cover and Continue Baking: Remove the foil cover and return the pan to the oven. Bake uncovered until a toothpick inserted into the center comes out with only a few moist crumbs attached—about 40 additional minutes (about 50 minutes total for an 8-inch pan).
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. The cake will start to shrink slightly from the sides of the pan.
- Release and Transfer Cake: Run a thin spatula along the edges of the pan to loosen the cake. Carefully remove the cake and transfer it to a wire rack, keeping the top side up.
- Final Cooling and Serve: Let the cake cool for about 15 more minutes on the rack. Use a sharp knife to slice and serve. This cake is delicious when served warm.
Notes
- Ensure the gluten-free flour blend you use is suitable for baking with xanthan gum included; omit additional xanthan gum if so.
- Using baking apples like Granny Smith or Honeycrisp ensures the right balance of sweetness and tartness.
- Room temperature ingredients (butter, eggs) help create a smooth batter and better texture.
- If you prefer, you can dust the top with powdered sugar before serving for extra sweetness.
- Store any leftovers tightly covered at room temperature for up to 2 days or refrigerate.
