Gluten-Free Apple Cake
This moist, dense cake is perfect for company or a church potluck. When wrapped carefully, it keeps well for days. Traditionally, this apple cake is made with vegetable oil, but this buttery version takes the flavor factor up a notch!
Serves: 12Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 2 cups gluten-free all-purpose flour
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 2 tsp. ground cinnamon
- 1⁄2 tsp. salt
- 1 cup butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 4 cups peeled and thinly sliced McIntosh (or other sweet) apples
- 1 Tbsp. powdered sugar for topping
- 1 cup heavy cream, whipped to form soft peaks
- Preheat oven to 350°F. Grease a 9-by-13-inch baking pan with butter.
- In a small bowl, combine the flour, baking soda, xanthan gum, cinnamon, and salt. Set aside.
- In a large mixing bowl, combine the butter, sugar, eggs, and vanilla and mix well. Add the dry ingredients slowly and mix until combined. Fold in the apples.
- Spread the batter into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake in pan for 25 to 30 minutes. Top individual servings with powdered sugar and whipped cream.