Description
A delightful gluten-free apple bundt cake with fresh apple chunks and warm cinnamon.
Ingredients
Scale
- 2 cups gluten-free measure-for-measure flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- 3 large eggs, at room temperature
- 3 cups firm apples (Gala or Honeycrisp), peeled, cored, and diced small
- ½ cup vegetable oil (canola or avocado)
- 2 teaspoons pure vanilla extract
- ½ cup milk (whole or 2%, at room temperature)
- ½ teaspoon fine sea salt
Instructions
- Begin by greasing every nook and cranny of your bundt pan with oil. This prevents sticking and ensures your cake comes out perfectly shaped. Once greased, dust the pan lightly with gluten-free flour to create an additional non-stick layer.
- Before folding the diced apples into your batter, lightly coat them in a spoonful of gluten-free flour. This step is crucial as it helps keep the apples suspended throughout the batter rather than letting them sink to the bottom during baking.
- In a mixing bowl, combine the dry ingredients, including gluten-free flour, ground cinnamon, baking powder, baking soda, light brown sugar, and fine sea salt. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, vanilla extract, and milk. Gently mix the wet ingredients into the dry until you no longer see streaks. Be careful not to overmix, as this can tighten the gluten-free flour, leading to a denser texture.
- Once the batter is prepared, pour it into the greased bundt pan. To eliminate any air bubbles that may have formed, firmly tap the pan on the counter. This helps level the mixture and ensures an even bake.
- Preheat your oven to 350°F. Place the bundt pan in the oven and bake for about 50 minutes. Halfway through the baking time, rotate the pan to promote even browning and color. You’ll know it’s nearly done when your kitchen fills with the aroma of cinnamon.
- Let the cake rest in the pan for about 15 minutes after baking. This resting period is essential as it allows the cake to firm up and prevents cracks when you invert it onto a cooling rack. After resting, gently invert the cake and allow it to cool completely.
Notes
- Consider using a gluten-free flour blend that includes xanthan gum, as this will help provide structure and chewiness. Brands like Bob’s Red Mill or King Arthur’s cup-for-cup blend work well.
- When selecting cinnamon, Ceylon offers a milder flavor that enhances the overall taste of the cake.
- If your baking powder is old or clumpy, refreshing it is essential for a good rise. Sift the baking powder with the flour for the best results.
- Baking soda should be fresh to ensure it activates properly and aids in browning the crumb.
- When measuring light brown sugar, fluff it up in the container before scooping to avoid packing it down and affecting the sweetness.
- Choose firm apples like Gala or Honeycrisp; these varieties hold their shape and flavor beautifully during baking. Ensure they are ripe and free from bruises for the best results.
- If you want a richer flavor, consider substituting vegetable oil with melted butter; just be sure the butter has cooled before mixing it with wet ingredients.
- Remember that using room-temperature eggs helps the batter mix more evenly. It’s best to tap the eggs gently before breaking to keep any shell fragments from getting into your batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg