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A moist and tender gluten-free apple cake bursting with fresh apples and crunchy pecans, topped with a silky brown sugar butter glaze. Perfect for breakfast, brunch, or dessert, and suitable with dairy-free substitutions.

Ingredients

Scale
  • gluten-free cooking spray
  • 1 cup butter or Smart Balance/Earth Balance for dairy-free
  • 2 cups sugar
  • 4 eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk or dairy-free milk alternative (cashew, almond, or coconut) with 1 tbsp vinegar or lemon juice (let sit 5–10 minutes)
  • 3 cups gluten-free all-purpose flour with xanthan gum (e.g., Pillsbury)
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 3 cups peeled and chopped apples (e.g., Gala, Honeycrisp, Granny Smith, Jonathan, Braeburn)
  • 1 cup chopped pecans
  • 1/3 cup butter or dairy-free butter substitute
  • 3/4 cup brown sugar
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 325°F (163°C) and generously spray a 12-cup bundt pan with gluten-free cooking spray.
  2. If using homemade buttermilk, mix 1 tablespoon white vinegar or lemon juice with 1 cup milk and let sit 5–10 minutes.
  3. In a large bowl, cream 1 cup butter and 2 cups sugar with an electric mixer until light and fluffy.
  4. Beat in 4 eggs one at a time, mixing until each is fully incorporated, then stir in 1 tablespoon vanilla and the buttermilk.
  5. Add 3 cups gluten-free all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 tablespoon ground cinnamon; mix until just combined.
  6. Peel and finely chop apples to yield about 3 cups.
  7. Gently fold chopped apples and 1 cup chopped pecans into the batter with a spatula.
  8. Pour batter evenly into prepared bundt pan.
  9. Bake for about 70 minutes or until a toothpick inserted in center comes out clean.
  10. While cake bakes, make glaze by combining 1/3 cup butter, 3/4 cup brown sugar, 2 tablespoons water, 2 teaspoons vanilla, and 1/4 teaspoon cinnamon in small saucepan over medium-low heat; stir until butter melts and sugar dissolves without boiling.
  11. As soon as cake comes out hot from oven, poke holes all over it with a knife and slowly pour warm glaze over cake while in pan.
  12. Let cake cool completely in pan.
  13. Carefully invert cake onto serving plate, loosening edges with thin knife if needed.
  14. Optionally dust cooled cake with powdered sugar before serving.

Notes

Use an apple slicer to core and slice apples before dicing for even bites., Mix wet ingredients well before adding dry ingredients; fold apples and pecans gently to avoid overmixing and tough cake., Spray bundt pan generously multiple times with coconut oil-based spray for easy release., Prepare brown sugar glaze just before cake is done baking and pour hot for maximum flavor absorption., Cracks on top of cake will not show once inverted and dusted with powdered sugar.

Nutrition

Find it online: https://margorecipes.com/gluten-free-apple-cake/