Gluten-Free Apple Dapple Cake

When I came upon this recipe on Pinterest from the website Momma Knows Gluten Free, I knew right away Robby would love this dish. I also made this dairy-free using Earth’s Balance butter. I used a gluten-free flour that HAS xanthan gum, so if yours does not be sure to add 3/4 teaspoon to your flour mixture. You and your gluten-free friends will love this dish and your gluten eaters won’t know the difference! It’s a win, win! Robby has already requested this one again and that does not happen often!

INGREDIENTS

For the cake

• 1 cup softened butter. For dairy-free, use Earth’s Balance or Smart Balance
• 2 cups of sugar
• 4 eggs, room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups gluten-free flour
• 3/4 teaspoon xanthan gum if your flour does not have it already in it
• 1 teaspoon GF baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 cup buttermilk for dairy-free. I used Fair Life and added 1 Tablespoon of white vinegar to the milk and let stand for 5 minutes.
• 3 cups of apples, peeled and chopped
• 1 cup pecans, chopped

For the glaze

• 1/3 cup melted butter, I used Earth’s balance
• 3/4 cup brown sugar
• 2 Tablespoons water
• 2 teaspoons pure vanilla
• 1/4 teaspoon ground cinnamon
• sprinkle with powdered sugar-optional

DIRECTIONS

For the cake

Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and set aside. In a large bowl, cream butter and sugar together in your mixer. Add the rest of the dry ingredients and wet cake ingredients to your bowl and mix until combined. The batter will be thick. Add your peeled and chopped apples and the pecans and stir by hand to combine. Pour the batter into your prepared pan and bake for 70 minutes or until a toothpick inserted into the cake comes out clean.

For the Glaze

Combine all of the glaze ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Don’t bring it to a boil.

While the cake is still warm and still in the pan, poke holes all over the cake using toothpicks going down as far into the cake as you can without going all the way to the very bottom. Pour the butter glaze all through the cake letting the mixture soak into the cake. Allow the cake to cool completely in the pan and then invert to a serving platter. Sprinkle with powdered sugar if desired.

Enjoy!