2 cooking apples, peeled, cored and finely chopped 1/2 cup orange juice 1-1/2 teaspoons cinnamon 1/2 cup unsalted butter, softened 1 cup sugar 4 eggs, lightly beaten 1/4 cup buttermilk 1/3 cup vegetable oil 2 cups gf flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2-1/2 teaspoons gf vanilla extract 1/4 cup brown sugar 2 Tablespoons butter, melted 2 Tablespoons walnuts, coarsely chopped.
Preheat the oven to 350 degrees F.
In a large bowl, combine the apple, 1/4 cup orange juice and cinnamon; set aside.
In a separate bowl, beat the butter until creamy. Gradually add 1 cup of sugar, beating until light and fluffy. Add the eggs and continue to beat until well blended.
In another bowl, combine the remaining orange juice, buttermilk and vegetable oil.
In a medium bowl, combine the gf flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the buttermilk mixture until all are combined. Stir in the gf vanilla extract.
In a small bowl, combine the 1/4 cup of brown sugar, 2 tablespoons of melted butter and chopped nuts; set aside.
Lightly grease a 10 inch bundt pan. Pour half of the batter into the pan, spreading to assure an even layer. Top with half of the apple mixture. Pour the remaining batter into the pan, and top with the remaining apple mixture. Sprinkle with the nut mixture.
Bake at 350 degrees F for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack. Remove from pan and cool completely on rack before serving.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.