The best gluten free apple cake ever! Try it for all your holidays. My sister, Lorie Savoca, was a Culinary Arts teacher for many years. What can I say? It runs in the family. She perfected this recipe with her students and published it yearly in her classroom cookbook. With her permission and the adaptation of gluten free flour, here it is.
Ingredients:
- 4 Large Apples Peeled, Cored and Sliced Thin
- 3 Cups of Gluten Free 1:1 Flour
- 2½ tsp Baking Powder
- 2 tsp Ground Cinnamon
- ⅔ Cup Orange Juice
- 4 Eggs (room temperature)
- 1 Cup Olive or Avocado Oil
- 2 Cups plus ¼ Cup Organic Sugar
- 1 tsp Organic Gluten Free Vanilla Extract
Directions:
Step 1: Prepare a tube or Bundt pan by greasing (using butter or equivalent substitute) and dusting with flour. Preheat oven to 350.
Step 2: In a medium sized bowl, mix apples, cinnamon and ¼ Cup of the sugar.
Step 3: In a large mixing bowl, pour the flour, remaining sugar, baking powder, oil, eggs, orange juice and vanilla and mix until creamy. Approximately 75 strokes by hand.
Step 4: Pour half of the thick batter into the pan, smoothing where necessary with a spatula. Cover with half of the apple mixture. Then pour in the other half of the batter and cover with the remaining apples.
Step 5: Bake for 60 minutes. Check doneness with a toothpick. Remember, gluten free flour cooks faster than regular flour. If not done after 60 minutes, cook longer in 5-minute intervals until a toothpick comes out clean. Allow cake to cool before trying to remove it from the pan. Run a butter knife or spatula around the edges to insure smooth removal.
