Gluten Free Apple Fritter Cake
This gluten free apple fritter cake combines soft cake with spiced apple filling and a delicious glaze.
Equipment
- large saucepan
- baking pan
- Mixing Bowls
Ingredients
Apple filling
- 30 g unsalted butter
- 4 medium slightly tart firm eating apples (about 600g)
- 75 g light brown soft sugar
- 15 g lemon juice
- 2 teaspoon ground cinnamon
- 8 g cornstarch/cornflour (for thickening)
- 20 g water
Cinnamon cake
- 150 g light brown soft sugar
- 100 g unsalted butter (melted and cooled)
- 40 g sunflower or vegetable oil
- 3 large eggs (room temperature)
- 175 g full-fat plain or Greek-style yoghurt (room temperature)
- 0.5 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 240 g plain gluten free flour blend
- 50 g almond flour
- 1.5 teaspoon ground cinnamon
- 1.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon xanthan gum (omit if not needed)
- 0.25 teaspoon salt
Cinnamon-vanilla glaze
- 90 g powdered/icing sugar
- 15 g whole milk
- 0.5 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
Instructions
Apple filling
- In a large saucepan over medium-high heat, melt the butter. Add the chopped apples, light brown sugar, lemon juice and cinnamon, and stir to combine.
- Cover with a lid and cook covered over medium-high heat for about 5-6 minutes or until the apples are tender.
- Remove the pan from the heat, mix together the cornstarch and water to create a slurry, then add it to the apples and stir well. Return to heat and cook for about 1 minute until thickened.
- Pour the apple filling into a bowl and set aside to cool.
Cinnamon cake
- Pre-heat the oven to 350ºF (180ºC) and line a 9-inch square baking pan.
- In a large bowl, whisk together the light brown sugar, melted butter, oil, eggs, yoghurt and vanilla until smooth.
- In a separate bowl, whisk together the gluten free flour blend, almond flour, cinnamon, baking powder, baking soda, xanthan gum and salt.
- Add the dry ingredients to the wet and mix until you have a smooth batter.
Assembling & baking the apple fritter cake
- Transfer half of the cinnamon cake batter into the lined baking pan and smooth it out.
- Spoon about ⅔ of the apple filling over the batter, then dollop the remaining cake batter on top.
- Spoon over the remaining apple filling and gently swirl it into the top of the batter.
- Bake the cake for about 40-45 minutes until golden brown.
- Allow the cake to cool in the pan for about 15 minutes while preparing the glaze.
Cinnamon-vanilla glaze
- Whisk together the powdered sugar, milk, vanilla, and reserved apple juices.
- Pour the glaze over the warm cake and spread it evenly.
- Allow the glaze to set before serving.
Notes
Best enjoyed on the day of baking. Store in a cool, dry place for 2-3 days.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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