Grandma Rose's Gluten-Free Apple Cake: A Slice of Home, Without the Gluten!

Okay, friends, let me tell you about this apple cake. It's not just any apple cake. It's Grandma Rose's apple cake. And for years, I thought I was destined to only dream of ever enjoying it again. See, Grandma Rose, bless her heart, was famous for her baking, but "gluten-free" wasn't exactly in her vocabulary. Enter my own gluten-free journey, and suddenly, my favorite holiday dessert seemed unattainable. Devestating!

But, after much experimentation (and more than a few crumbly failures!), I've finally cracked the code and created a gluten-free version of Grandma Rose's apple cake that's just as comforting, delicious, and memory-inducing as the original. Seriously, the first bite transported me right back to her kitchen, the smell of cinnamon and apples filling the air. And now, I'm sharing it with you!

This cake is perfect for a chilly autumn evening, a festive holiday gathering, or even just a "treat yourself Tuesday." It's moist, tender, and packed with warm spices and sweet apples. Plus, it's surprisingly easy to make, even if you're new to gluten-free baking. So gather your ingredients, preheat your oven, and let's get baking! You might just create a new family favorite.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour blend (a blend with xanthan gum already included works best! Bob's Red Mill 1-to-1 Baking Flour is excellent)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup milk (dairy or non-dairy) – almond milk works great!
• 2 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced

For the Optional Crumble Topping:

• ¼ cup gluten-free all-purpose flour blend
• 2 tablespoons packed light brown sugar
• 2 tablespoons cold unsalted butter, cut into small pieces
• ¼ teaspoon ground cinnamon

Instructions:

1. Get Started: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (gluten-free flour, of course!). Pro tip: line the bottom with parchment paper for easy removal. This step is golden!
2. Dry Ingredients Dance: In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure everything's evenly distributed; nobody wants a mouthful of baking soda!
3. Creamy Dreamy: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A stand mixer really speeds things up here, but a good old electric hand mixer (or even a sturdy spoon!) will do the trick.
4. Egg-cellent Addition: Beat in the eggs one at a time, then stir in the applesauce and vanilla extract.
5. Alternate and Conquer: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing gluten-free batter can lead to a tough cake.
6. Apple Avalanche: Gently fold in the diced apples.
7. Crumble Prep (Optional but Recommended!): In a small bowl, combine the crumble topping ingredients (gluten-free flour, brown sugar, cold butter & cinnamon). Use a pastry blender or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Keep it cold until ready to dust on top of the cake.
8. Pour and Sprinkle: Pour the batter into the prepared cake pan and sprinkle the crumble topping evenly over the top, if using.
9. Bake it 'Til You Make It! Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Check after 35 minutes, as baking times can vary depending on your oven. If the top is browning too quickly, loosely tent the cake with foil.
10. Cool Down: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.
11. Serve and Savor: Enjoy this cake warm or at room temperature. It's delicious on its own, but it pairs perfectly with a scoop of vanilla ice cream (check the label to be sure it's GF!), a dollop of whipped cream, or a sprinkle of powdered sugar.

Tips & Tricks:

• Flour Power: Using a high-quality gluten-free all-purpose flour blend is key to the success of this recipe. I highly recommend one that already contains xanthan gum.
• Applesauce Magic: The applesauce adds moisture and helps bind the cake, but you can substitute pureed pumpkin if you're feeling adventurous!
• Spice it Up: Feel free to adjust the spices to your liking. A pinch of cardamom or ginger would be lovely additions.
• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter or the crumble topping for extra crunch and flavor!
• Make it Dairy-Free: Easily make this cake dairy-free by using a dairy-free butter substitute (like Miyoko's Kitchen Cultured Vegan Butter) and your favorite non-dairy milk.
• Icing on the Cake: This cake is amazing as-is, but if you're feeling fancy, a simple glaze of powdered sugar and milk would be a delicious addition.
• Use a good baking pan! A Silicone baking pan will help your cake come cleanly out of the pan!

So that is the cake recipe! Don't be shy if you're not a baker, this recipe is very approachable for all levels. Make it yours, have fun, and enjoy this gluten-free apple cake! You will be amazed at how delicious it is!