Gluten Free Apple Cake
I had the pleasure of meeting Kayla from @theoriginaldish last Fall at a @fivemarysfarms retreat. And if you take a look at her food, you will be hooked. She is talented and oh so down to earth. Plus when she posted THE BEST EVER Apple Cake…well, I knew I had to make it. BUT in true fashion, I don’t follow recipes exactly. SO here is my version. I made it gluten free, used avocado oil and half the sugar she used.
Gosh, she has a sweet tooth!
I made this about a month ago...but will be making it again before our guests arrive for Thanksgiving. I will be having tea with my mother-in-law...along with a large slice of this!!
The 2nd Best Ever Apple Cake – Gluten Free Addition
4-5 honey crisp apples, peeled and sliced thin 4 tablespoons organic sugar 1 tablespoon cinnamon 4 eggs 1 cup organic sugar ½ cup avocado or coconut oil 2 cups gluten free flour blend (I used Bobs Red Mill) 1 pinch of salt 1 tablespoon baking powder 2 teaspoons vanilla extract ½ cup orange juice, no pulp
Preheat oven to 350 degrees. Butter a tube pan or bundt pan. Dust with flour – tilt the pan so you cover the butter with a very thin layer of flour and dump out the rest. Set a side.
Combine the sliced apples with 4 tablespoons of sugar and cinnamon. In a large mixing bowl, combine the eggs, sugar and oil. Whisk together for 30 seconds. Whisk in the flour, salt and baking powder. Stir in the vanilla extract and orange juice.
Starting with the batter – add ½ of it to the pan. Then spread half of the apple mixture over the top of the first layer of batter. Follow with the rest of the batter and then the apples. Press the apples slightly into the batter.
Bake for 1 hour 15 minutes. Using a tooth pick or thin knife, check for the consistency that you want. I baked mine for 15 more minutes at this point. Let cool. Flip the bundt pan over on a drying rack or remove the outer layer of the pan, leaving the tube intact.
Slice and enjoy.