French Apple Cake
Ingredients
Flour, gluten free (Cup4Cup or Bob's Red Mill) – 1 cup
Baking Powder – 1 tsp
Salt - a pinch
Butter, Soft – 1/2 cup
Sugar – 1/2 cup
Vanilla Extract – 2 tsp
Eggs – 2
Apples – 3 cups/3-4 apples (granny smith are my fave)
RumChata – 2 T (optional)
Sugar, Raw Turbino Sugar – 1.5 T for sprinkling on top
Salt, Maldon's Flaky Sea Salt (optional) - Sprinkle a pinch on top
Directions
Preheat oven to 350 degrees.
Get a round cake pan and lightly grease it with shortening (I use raw coconut oil). The size of the pan is not critical. I usually use my round 8" or 9" pan and tend to like a smaller pan so the cake is taller.
Peel 3-4 small apples, cutting into 1/2 inch cubes. Apples vary so much in size. I buy organic so they tend to be quite small. You want about 3 cups of cubed apples. Set aside.
In a small bowl, combine the first 3 ingredients (Flour, Baking Powder, Salt), then set aside.
In a medium bowl, cream the butter and sugar until smooth. Then add the eggs, one at a time, blending until smooth after each egg.
Get the small bowl of dry ingredients and add it to your butter-sugar-egg mixture just until mixed. Do not over mix. This is a thick batter that does not "pour".
Add vanilla, RumChata (optional), and apples. Folding gently to combine. Do not over mix.
Spoon into cake pan. Gently press and spread the batter evenly to the edges of the pan, making sure the center of the cake is not the thickest point. The batter will be very chunky with apples and very thick. This is normal; don't worry!
Sprinkle the Turbino Sugar all over the top of the cake and then sprinkle a pinch of flaky sea salt if you like. The salt is totally optional, but you must do the Turbino Sugar. The big grind of raw sugar makes and amazing crunchy crust on the top of the cake.
Place in center of oven and bake for 30-40 minutes depending on your oven (mine likes 34 minutes) and being placed in the very center of the oven, turning half way through the baking time because the back of my oven is hotter. The top of the cake will be golden brown when done and a cake tester or toothpick will come out clean.
Cool on wire rack for about 10 minutes, then remove from pan and place on a rack or cake stand to cool completely. Delicious warm or room temperature. Freezes well too.
Slice and serve!
Note: Converted from a recipe with gluten in it that I saw on Pinterest, which linked to https://www.yummytummyaarthi.com
It is so hard to find great gluten free recipes. I have celiac disease and miss the delicious food I used to enjoy as a major foodie! Gluten free baking does not have to be "just okay" or have a bad texture. Please share what you liked or didn't like when you try this gluten free recipe!
Baking Powder – 1 tsp
Salt - a pinch
Butter, Soft – 1/2 cup
Sugar – 1/2 cup
Vanilla Extract – 2 tsp
Eggs – 2
Apples – 3 cups/3-4 apples (granny smith are my fave)
RumChata – 2 T (optional)
Sugar, Raw Turbino Sugar – 1.5 T for sprinkling on top
Salt, Maldon's Flaky Sea Salt (optional) - Sprinkle a pinch on top
Directions
Preheat oven to 350 degrees.
Get a round cake pan and lightly grease it with shortening (I use raw coconut oil). The size of the pan is not critical. I usually use my round 8" or 9" pan and tend to like a smaller pan so the cake is taller.
Peel 3-4 small apples, cutting into 1/2 inch cubes. Apples vary so much in size. I buy organic so they tend to be quite small. You want about 3 cups of cubed apples. Set aside.
In a small bowl, combine the first 3 ingredients (Flour, Baking Powder, Salt), then set aside.
In a medium bowl, cream the butter and sugar until smooth. Then add the eggs, one at a time, blending until smooth after each egg.
Get the small bowl of dry ingredients and add it to your butter-sugar-egg mixture just until mixed. Do not over mix. This is a thick batter that does not "pour".
Add vanilla, RumChata (optional), and apples. Folding gently to combine. Do not over mix.
Spoon into cake pan. Gently press and spread the batter evenly to the edges of the pan, making sure the center of the cake is not the thickest point. The batter will be very chunky with apples and very thick. This is normal; don't worry!
Sprinkle the Turbino Sugar all over the top of the cake and then sprinkle a pinch of flaky sea salt if you like. The salt is totally optional, but you must do the Turbino Sugar. The big grind of raw sugar makes and amazing crunchy crust on the top of the cake.
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| Just ready to remove from the oven! |
Cool on wire rack for about 10 minutes, then remove from pan and place on a rack or cake stand to cool completely. Delicious warm or room temperature. Freezes well too.
Slice and serve!
Note: Converted from a recipe with gluten in it that I saw on Pinterest, which linked to https://www.yummytummyaarthi.com
It is so hard to find great gluten free recipes. I have celiac disease and miss the delicious food I used to enjoy as a major foodie! Gluten free baking does not have to be "just okay" or have a bad texture. Please share what you liked or didn't like when you try this gluten free recipe!
