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Author Notes: This is a new recipe, its Gluten free Cinnamon Apple Cake is very easy can be served as dessert or a breakfast cake. A buttery soft textured cake that can be baked with few ingredients and tastes so good. Adding apples and cinnamon with caramel makes this cake into a real delight.
I loved it so much I had to share this simple tasty recipe with you. The caramelized cinnamon flavoured apples, sweet and satisfying. To top it all up a dollop of melting caramel or a scoop or two of ice-cream makes it all even more special.
- 200 grams unsalted butter (room temperature)
- 175 grams sugar plus extra 1Tbs to caramelise the apple
- 3-4 tablespoons Caramel butter or sauce
- 2 eggs
- 200 grams gluten free flour
- 2 teaspoons gluten free baking powder
- 1-2 teaspoons cinnamon powder
- 4-6 medium size apples (peeled, cored and cut into 1” cubes)
- 4 tablespoons milk
- • Demerara sugar (for sprinkling on the pears and on the top before baking)
- 1. Preheat the oven 180 C (350 F). Line a 20cm – 23cm cake tin with baking parchment and brush with butter.
- 2. Place 1 Tbs granulated sugar in a shallow frying pan, add the cubed apples pieces to the pan and let them caramelise on a low heat, until light golden brown while moving them around in the pan. Once caramelised remove from the heat, add 1Tbs of the caramel sauce /butter and the cinnamon toss the caramelised apples until well coated, set aside to cool down.
- 3. Using an electric mixer, mix butter and sugar until creamy. Add the eggs, one at the time, and mix well.
- 4. Sift the flour and baking powder together. Start by gently folding the sifted flour to the butter and egg mixture alternating with little milk for a smooth consistency.
- 5. Continue this until you have incorporated all the dry ingredients. Do not overwork the mixture, yet making sure all is well mixed.
- 6. Spread the cake mix in the buttered baking tin.
- 7. Scatter the cool caramelised apples pieces around in the mixture, tucking them gently into the cake mix.
- 8. Bake in oven, 180 C (350 F) for 30-45 minutes, But check after 30 minutes to be sure.
- 9. Ready when a cake tester comes out clean.
- 10. Serve with more caramel drizzle on top or with a scoop of ice-cream.
- Brinda’s Note: It’s Gluten free but by all means should you wish to you can always substitute with non-gluten ingredients. This cake can be made as a tray bake in a square tin.