Apple Cake

I love the crisp, cool days of fall and all the apples that come with them.

Next to peaches, apples have to be my all-time favorite fruit. Apples have so many uses, from pies, tarts and fritters to dumplings, sauces and cakes. The aroma of any fresh apple dish cooking reminds me of when I was a young girl. 

As children, we had an apple orchard not far from the house. My mother would make the most wonderful fresh apple pies — always with flakey crusts and firm, never runny, fruit.

In her apple pies, my mother would include one whole clove. It was considered good luck if your slice had the clove and it also meant a little financial gain — maybe as much as a dime. While you wouldn’t get rich, it was lots of fun to watch as one of us would bite into the pie and discover the clove.

While my pie has never measured up to hers, I’ve had great success with other apple treats. Apple cake is an easy recipe — a wonderful dessert.


1-1/2 pounds of Granny Smith apples (3 to 4 apples)
1 tablespoon of apple cider vinegar
3/4 cup of melted butter
1-1/4 cups of gluten free flour*
1 cup of sugar
3/4 teaspoon of xanthan gum
1 teaspoon of baking soda
1 tablespoon of baking powder
1/2 teaspoon of salt
2 extra large eggs
1 cup of buttermilk
1 teaspoon of vanilla extract
Confectioner’s sugar (optional)

*Flour Blend
1¼ cups sorghum flour
1¼ cups white rice flour
1 cup potato starch (not flour) 
1 cup sweet rice flour


Position the oven rack to the middle of the oven and pre-heat to 350° F. Prepare a 9-inch spring form pan with butter and flour. 

Peel, core and cut the apples into six slices, then cut each slice into 3 or 4 pieces. Sprinkle the apples with the cider vinegar and set aside. Melt the butter and let cool.

In a medium bowl whisk together the flour, sugar, xanthan gum, baking soda, baking powder and salt.

In the bowl of a stand mixer, using the paddle attachment (on low speed) blend the eggs, buttermilk, vanilla and cooled butter together until smooth. Add dry ingredients ¼-cup at a time to the egg mixture and beat until well blended.

Gently fold in the apples and then transfer to the prepared pan and spread evenly. Place the cake in the middle of the oven and bake until it's golden brown and the center of cake is set, approximately 1 hour. To test for doneness, insert a toothpick in the center. When it comes out clean and the top is golden brown it's done. 

Transfer to a cooling rack and cool for 15 minutes before removing from the pan. Let cool at least one hour before serving.

Dust lightly with confectioner's sugar, cut into wedges and serve.