Confession: I had never had apple cake before. My husband, being the import from Germany, has plenty of memories of his mother and grandmothers making Apple cake. We were channel surfing and saw this gluten recipe go by and he immediately decided he had to have it. We’ve been baking gluten free for a little while so it didn’t take much to see that there wasn’t a ton of substitutions needed for this recipe. We love using Schar’s Universal Mix It flour blend. It comes out perfectly and keeps getting better every day! We’re still eating a piece a day three days later! A gluten free feat to keep so well, I think. Here’s what he did to make a yummy gluten free apple cake.
This recipe was adapted from Lidia’s Italty. We made a few slight modifications but more importantly, we made it gluten free.
- 1 stick butter
- 1 cup all--purpose gluten free flour. We used Schar Mix It! Universal Mix.
- ¾ cup granulated white sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 pinch salt
- 3 baking apples (we used granny smith) , peeled ,cored,and cut into 1/2 chunks
- 2 tablespoons sugar (we used cane since that's what we had!)
- ½ cup coarsely chopped walnuts
- Start with the oven. Get it going to 350 degrees F. Butter and flour an -8-- or -9--inch springform pan.
- We used an electric mixer (our kitchen aid) with paddle attachment to cream the butter and white sugar until pale and light. Add the eggs, one at a time, and beat until light and fluffy. Mix in the vanilla.
- Mix the baking powder, flour, and salt. Pour into the mixer and mix until just combined. In a separate bowl, mix together the apples, the 2 tablespoons of sugar, and walnuts. Scrape the batter into the prepared pan, flatten the top and add the apple mixture on top. The apple mixture will sink in and mix during baking.
- Bake until a toothpick comes out clean from the center of the cake. Our gluten free version took about 60 minutes but keep checking it! The toothpick is the best indicator. Let cool. We served ours with some ice cream on the side. Absolutely delish. Refrigerate for the next day -- the cake is even better served cold a day later!