apple cake (gf + df)
I wanted a cake that felt special, seasonal, and had just the right amount of sweetness. This cake has apples two ways – diced into the batter and sliced atop for an #imsomartha moment. Finished off with a dusting of cinnamon and sugar, your house will be filled with that cozy, fall smell. It’s a lovely dessert to bring to a holiday gathering. Hope you and your loved ones enjoy it.
2 apples – 1 peeled and diced; 1 thinly sliced
½ cup olive oil
¾ cup + 1 tbsp sugar
2 large eggs
1 tsp vanilla extract
pinch of kosher or sea salt
1 cup Bob’s Red Mill GF 1-1 flour (all-purpose works too)
½ cup almond flour
1 tsp aluminum-free baking powder
¼ tsp cinnamon
Step 1: Heat oven to 350°C. Prep a round 8” cake pan by greasing it with olive oil and lining the bottom with parchment paper.
Step 2: To a large bowl, add oil, sugar, and eggs and whisk till pale and uniform – about 1 minute. Add vanilla and salt and whisk to incorporate. Add GF flour, almond flour, and baking soda, and whisk till everything is just combined. Tip diced apples into the batter and give a stir to mix them in
Step 3: Using a rubber spatula, scrape batter into the cake pan – it will be pretty thick, smooth out the top. Place the sliced apples on top of the cake (note: you may not need all of them, happy snacking!). You can make a spiral pattern with the apples slightly overlapping or place them any way you like. Sprinkle the top evenly with cinnamon and 1 tbsp sugar.
Step 4: Put the cake in the oven for 35 to 45 minutes. It’s done when the top is a caramel brown, and a toothpick comes out clean. Let the cake rest for 15 minutes. Use a small knife to detach the edges of the cake from the side of the pan. Place a large dinner plate upside down on top of the pan and flip the plate and cake pan over. Gently peel off the parchment and discard. Flip the cake one more time onto whatever you’re serving so that the apple slices are facing up.
*This recipe is inspired by Yossy Arefi’s almondy plum cake from Snacking Cakes
I like using honey crisp or ambrosia apples, but any kind will work great – I used green apples one time!
This cake will keep in a sealed container outside for two days and in the fridge for a week.