Warm apple upside down cake topped with ice cream makes the perfect fall dessert. One bite and you’ll be in apple heaven! This cake would be the perfect dessert to add to your Thanksgiving table.
Last week I shared with you my reasons for eliminating gluten from my diet. Like I said in that post I don’t want to shove gluten-free down your throat, but I am pretty excited to share today’s recipe! This delightful looking cake is completely gluten-free and no one will have a clue because it tastes so darn good!
Before I get into the cake I want to mention again that gluten-free doesn’t mean “healthy”. Yes, it may relieve nasty symptoms for some, but gluten-free replacements are just as caloric and fattening as their gluten-containing counterparts. With that being said, if you can’t have gluten and want a delicious treat that tastes amazing, than this recipe is for you!
Oh, and even if you aren’t gluten-free you can still make this – check out the notes section of the recipe for instructions on making the traditional version!
I think I’ve mentioned before that I’m not really a cake person – I’d much rather pie or a cookie over cake. However, there are certain circumstances that push cake to the top of my list… apple upside down cake being one of them.
Buttery, sweet apples nestled into a light, moist cake? Yes, please… and pass the ice cream!
I start by making the cake batter. There’s nothing fancy here – except the xanthan gum. If you are new to gluten-free baking you’ll quickly learn that xanthan gum (or other gluten replacement) is an important part in creating baked goods that don’t come out crumbly and grainy. You’ll just toss the xanthan gum in with your dry ingredients.
Once the batter is made I like to let it rest for about 15 minutes while I prepare the apples. The resting helps the moisture to distribute evenly into the batter so that you end up with a soft and moist cake.
Melt butter with brown sugar and season it with cinnamon, pour it into your prepared cake pan and top with the sliced apples. It’s that easy! Then, just evenly spread your batter over top and bake.
I let the cake cool for about 15 minutes in the pan and then gently run a knife around the edges. Invert it onto the serving platter and serve it up. I love the cake warm with vanilla ice cream, but you can eat it at room temperature or cold if you wish.
You’ll want to store any leftovers in the refrigerator to keep it fresh. Don’t worry though, this cake won’t last long – it’s just that good!
I want to mention that since I’m knew to the realm of gluten-free baking, I’m trying to start out with some easier items. Success early on = more confidence for the more difficult baked goods! I do plan on doing a few posts about gluten-free baking basics, but I’m still learning myself. So, once I get a few successes under my belt I will definitely share with you the tips and tricks I’ve learned!
This apple cake would make a fabulous dessert for Thanksgiving… gluten-free or not, it tastes amazing!
- 210 Grams (about 1 Cup + 2 Tbsps.)* All Purpose Gluten-Free Flour Blend*
- ½ Teaspoon Xanthan Gum*
- 1 Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Freshly Grated Nutmeg
- 1 Stick Unsalted Butter, at room temperature*
- ½ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 2 Eggs, at room temperature
- 2 Teaspoons Vanilla Extract
- ½ Cup Buttermilk, at room temperature
- 4 Tablespoons Unsalted Butter
- ½ Cup Brown Sugar
- ¼ Teaspoon Cinnamon
- 1 Large Apple, such as Golden Delicious or Granny Smith, peeled and sliced
- Combine the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Mix well and set aside.
- Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed until the mixture is light and fluffy and the sugars are fully incorporated into the butter.
- With the mixer running on low speed add the eggs one at a time, allowing each to be incorporated before adding the other. Add in the vanilla.
- Keep the mixer running at low speed add the dry ingredients and the buttermilk in alternating additions. You don’t want to over mix the cake so be sure to stop once everything is incorporated!
- Allow the cake better to rest for 15 minutes*.
- Preheat the oven to 350º.
- Melt the butter with the brown sugar and cinnamon over medium-low heat until the sugar is melted into the butter. Pour the sugar mixture into a 9-inch round cake pan (you can use an 8-inch or even a pie dish). Layer the apple slices on top of the sugar mixture in a decorative pattern. Pour the cake batter overtop making sure to spread it out evenly over the apples.
- Bake the cake at 350º for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to rest for 15 minutes. Gently run a knife around the edges of the cake and then place your serving plate upside down on top of the cake. Carefully invert the cake onto the platter and serve the cake warm with ice cream.
- You can let the cake cool completely and then cover and refrigerate – it’s great cold or heated in the microwave if you like it warm!
- *I made this cake with King Arthur Gluten-Free Flour Blend – I can’t say if others will work as well since this is the only flour blend I have tried. If you’re baking gluten-free I highly recommend you use a food scale, as each blend will be different. In this case 210 grams came out to about 1 cup + 2 tablespoons – this can vary depending on which blend you use!
- *This cake is really easy to make with traditional flour if you aren’t gluten-free. Simply use 210 grams (1 ½ cups) of all-purpose flour in place of the gluten-free flour blend.
- *The xanthan gum is very important in gluten-free baking because it’s what holds things together and creates a better texture. If you aren’t baking gluten-free omit this.
- *Be sure all of your ingredients are at room temperature for best results.
- *I let the batter rest for 15 minutes because it helps distribute the moisture – important in gluten-free baking. Again, if you aren’t baking gluten-free you don’t have to let it rest.