My gluten free cinnamon apple cake
This super easy recipe was with our family for years, probably from the time when Bryan was just a tiny baby and since we make it almost every week everyone remembers it by heart. Originally found in a little recipe booklet by Robin Hood baking goods at the local grocery store quickly became our favourite. Over the time we did some changes by replacing or modifying ingredients. The most recent change was to make it a gluten free after I came across the best mix of gluten free flour on Minimalist Baker. Now, thanks to Dana we have big jar of homemade gluten free blend which we often use in place of regular all purpose flour.
You will need:
3 1/2 cups gluten free flour ( Dana’s blend here)
1 cup cane sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 cup sunflower/canola oil
1/2 cup apple cider ( apple or orange juice optional)
2 tsp vanilla extract
4 large apples
1/4 cup cane sugar
2 tsp ground cinnamon
This is how you do it:
Preheat oven to 350F/ 175C. Wash and core apples, cut in quarters and slice thinly. Add sugar and cinnamon. Mix well. In a large bowl combine all dry ingredients. In smaller bowl combine eggs, cider, oil and vanilla extract. Beat lightly with a fork to break eggs and mix ingredients. Add mixture to the dry ingredients. Mix all together.
Lay a cake form with parchment paper. Spread evenly 1/3 of the batter the cake form. Layer half of the apples and spread another 1/3 of the butter. Again add remaining 1/2 of the apples and spread last layer of butter. Bake for 1h 15 minutes on middle rack. The cake should be golden brown.
Note: The butter will be stiff.
Sometimes I divide the batter in half, spread half in the pan, layer with all the apples and cover with remaining half of the batter. A bit faster version and works very well too!
The cake is fast and very easy to make. Kids can do it by themselves, they may only need help with slicing apples