1-1/2 cups thinly sliced and peeled Granny Smith apple 3 Tablespoons brown sugar 1 Tablespoon lemon juice 1/2 teaspoon ground cinnamon 1 cup gf flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/3 cup granulated sugar 2 Tablespoons unsalted butter, softened + more to grease baking pan 1 large egg, lightly beaten 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup buttermilk 1 Tablespoon pecan halves
For the glaze: 1/4 cup sifted powdered sugar 1 teaspoon buttermilk 1/4 teaspoon vanilla extract
Preheat the oven to 350°F. Lightly grease an 8-inch round cake pan.
In a small saucepan, combine the apples, brown sugar, lemon juice and cinnamon. Cook over medium high heat for about 5 minutes, or until syrupy, stirring occasionally. Remove from heat and let cool.
In a large bowl, whisk together the gf flour, baking soda and salt. In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended. Add the egg and extracts; beating well.
Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out. Arrange the apple mixture over the cake. Sprinkle with the pecan halves.
Bake for 25 minutes or until the cake begins to pull away from the sides of the pan. Cool in the pan on a wire rack for 10 minutes.
Prepare the glaze: In a small bowl, whisk together the powdered sugar, buttermilk and vanilla extract. Drizzle glaze over cake. Serve cake warm or at room temperature.
We used The Gluten Free Pantry’s French bread flour mix for the gf flour in this recipe. (www.glutenfree.com)