Easy Gluten Free Irish Apple Cake Recipe
If you aren’t sure whether you’re on “team apple pie” or “team apple cake,” not to worry. This recipe for Gluten Free Irish Apple Cake is kind of somewhere in the middle. Loaded with cinnamon laced chunky apples, and topped with a nutty crumble, this gluten free cake is what autumn dreams are made of. I love it because it’s not overly sweet – which means that it’s equally suitable for breakfast or dessert (or anything in between).
Equipment
- Stand Mixer or hand mixer
Ingredients
For the cake:
- 1/2 cup salted butter at room temperature 113 g
- 1/2 cup granulated sugar 100 g
- 2 large eggs room temperature
- 3 tablespoons heavy cream 45 mL
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all purpose gluten free flour blend 150 g
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 large Granny Smith or Pink Lady apples peeled and cut into 1-inch chunks.
for the streusel topping:
- 3/4 cup all purpose gluten free flour blend 96 g
- 1/4 cup gluten free old fashioned rolled oats 25 g
- 1/2 cup brown sugar 100 g
- 6 tablespoons salted cold butter cut in small pieces 85 g
- 1/2 cup chopped walnuts 75 g
Instructions
- Preheat the oven to 350°F and spray a 9-inch springform pan with gluten free cooking spray
- Using a stand or hand mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
- In a small bowl, whisk the flour, baking powder, cinnamon, and salt. Stir the dry ingredients into the butter/sugar mixture, along with the cream and vanilla. Stir in the apples.
- Spoon the batter into your prepared pan, and smooth out evenly.
- Prepare the Streusel. Put the flour, oats, and brown sugar in a medium bowl and whisk together. Add the butter and using your hands, or a pastry cutter, cut the butter into the flour mixture until it turns into coarse crumbs. Stir in the walnuts. Sprinkle over the top of the cake.
- Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then run a knife around the edge of the pan and release the sides. Serve warm or at room temp with vanilla ice cream or salted caramel sauce (or both). Wrap tightly to store at room temperature for up to three days.
Video
Nutrition
Calories: 406kcalCarbohydrates: 48gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 80mgSodium: 216mgPotassium: 129mgFiber: 4gSugar: 28gVitamin A: 638IUVitamin C: 3mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!