Before apple season is officially over, you have got to try this cake! Based on the original recipe from the, “Smitten Kitchen Cookbook,” this cake is truly packed with apple flavor and retains its moisture even days after baking.
SERVES: About 12-16
YOU WILL NEED: 1 large bundt pan
INGREDIENTS:
DRY:
•7 apples, whatever kind you have on hand
•2 cups plus 5 tablespoons granulated sugar
•2 3/4 cups gluten free flour
•1 tablespoon ground cinnamon
•1 tablespoon baking powder
•1 teaspoon salt
•1 cup walnuts, chopped (optional)
•Confectioners sugar, for decoration
WET:
•4 eggs
•1/2 cup vegetable oil
•1/2 cup butter melted and cooled slightly
•1/4 cup apple cider
•2 teaspoons vanilla extract
DIRECTIONS:
1.) Preheat oven to 350ºF and lightly grease your bundt pan with butter, or nonstick spray.
2.) Peel and chop the apples into 1/2 inch chunks and place them in a medium bowl, with the 5 tablespoons of sugar, and all of the cinnamon. Toss the apples to coat, then set aside.
3.) In a large bowl, mix together the gluten free flour, rest of the sugar, baking powder, and salt. Mix, then create a small well in the center. Crack in the eggs and lightly whisk, then add in the vegetable oil, butter, vanilla extract, and apple cider. Mix well.
4.) Roughly chop the walnuts, if using, and stir the batter. Pour half of the batter into the prepared pan, then pour half of the apples around it. Top with the rest of the batter, and then arrange the remaining apples around the top.
5.) Bake for about 1 hour 20 minutes to 1 hour 30 minutes. The cake will be golden brown on top, and a tester inserted into the cake will come out clean. Allow the cake to cool to room temperature in the pan, then place on a wire cooling rack to fully cool. Lightly dust in confectioners sugar.
6.) Slice once cooled, and enjoy with tea or coffee!
