Made this delicious moist apple cake last night in a snap for our Life group and it was a big hit! Everyone loved it! Well who doesn't love apples and cinnamon? Opps, it was all gone too fast before I could snap a pic!
2 Tbsp Ian's gluten free bread crumbs
1 / 2 cup WS Fairtrade Raw Cane Sugar
1 / 2 cup WS Organic Light Brown Sugar
2 Organic Granny Smith apples
1 tsp ground cinnamon
4 Tbsp (1 / 2 stick) unsalted grass fed butter at room temp, plus more for greasing the pan
1 Large cage free organic egg
1 3 / 4 cup Bob Red Mills All Purpose Gluten Free Flour or use Almond Flour for Grain Free version
2 tsp baking power
2 / 3 cup Almond or coconut milk (the original recipe calls for half/half and I didn’t have that so used Almond milk and it was fine.
2 tsp WS Organic Powdered Sugar
Preheat oven to 350 degrees F. Butter a 9 inch spring form pan (or use a 9 x 13 pan) Note: ( if you use a spring form pan be sure you grease up the sides so it doesn’t stick) and coat with the bread crumbs. Toss both sugars together and set aside. Peel and core the apples then slick one apple into 16 wedges. Combine the cinnamon and 1 / 2 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple. In the bowl of an electric mixer fitted with a paddle attachment beat together the butter and the remaining sugar mixture on medium speed until light fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the milk, and mix until combined. Fold the diced apple into the batter. Pour the batter into prepared pan and spread evenly. Arrange the apples along the outer edge of the plan and in the middle. Bake for 35 to 40 min (I baked mine 40 in electric oven), or until the center is golden brown.
Remove from oven and allow to cool on a wire rack completely. Release the cake from spring form pan and sprinkle with powdered sugar, then cut into 12 wedges.
Gluten Free Lady Coach