Makes 1 9-inch round cake Difficulty
1/2 cup gf flour 2/3 cup sugar, divided 1 Tablespoon baking powder 1/8 teaspoon salt 1/2 teaspoon vanilla extract 3 large eggs, lightly beaten, divided 4 Tablespoons canola oil 1/3 cup milk 4 baking apples (like McIntosh or Gala), cored, peeled and sliced thin 3 Tablespoons unsalted butter, melted
Preheat the oven to 400°F.
Butter a 9-inch springform pan. Set aside.
In a large bowl, combine the gf flour, 1/3 cup sugar, baking powder and salt. In a separate bowl, whisk together the vanilla, 2 eggs, oil and milk. Add the egg mixture to the flour mixture and stir until well blended. Fold the apples into the batter.
Spoon the batter into the prepared springform pan. Place the pan in the center of the oven and bake for 25 minutes, or until fairly firm and golden.
While the cake is baking, prepare the topping. In a small bowl, combine the remaining 1/3 cup sugar, remaining egg and melted butter.
Remove the cake from the oven and pour the topping over it. Return the cake to the oven and bake until the top is a deep golden brown and is quite firm when touched with your finger tip, about 10 minutes.
Transfer the cake to a rack to cool. Let cool in the pan for 10 minutes. Run a knife along the sides of the pan to release the cake and remove the springform side, leaving the cake on the pan base. Let cool completely. Cut into wedges and serve.
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.