Ingredients
-
3/4
-
1/2
-
1/4
-
3/4
-
1
-
1 1/2
-
1
-
2
-
1/2
-
3/4
-
-
-
-
-
Directions
Gluten Free Apple Cake,Delicious moist gluten free cake. It’s great with cream cheese icing, powdered sugar, or just plain.Plus it stays moist and tasty for days!!I found the cake to be a little bit crumbly, but it was so delicious it didn’t matter.I got this recipe from one of Bette Hagman’s recipe books.,Very Good tasting and a great way to use up apples at harvest time!,A hit, in spite of crumbling…maybe moreso because used cornstarch instead of xanthum gum? Still tasted great!
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Steps
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1
Done
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Preheat Oven to 350f; Grease Either 9 Inch Round Springform Pan, or 8 Inch Square Cake Pan, and Dust With Rice Flour. |
|
2
Done
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in a Medium Bowl, Whisk Together the Flour Mix, Xanthan Gum, Baking Soda, Baking Powder, and Cinnamon; Set Aside. |
|
3
Done
|
in the Bowl of Your Mixer, Cream the Butter For About 1 Minute or Until Softened. |
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4
Done
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Add Both Sugars,and Beat For About 2 Minutes. |
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5
Done
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Add the Eggs, One at a Time, and Beat Until Well Incorporated. |
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6
Done
|
Blend in the Milk. |
|
7
Done
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Then Turn Mixer to Low and Add the Dry Ingredients Half at a Time, Beating After Each Addition, Until They Are Well Absorbed. |
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8
Done
|
Remove the Bowl from the Stand and Gently Fold in the Shredded Apples. |
|
9
Done
|
Spoon the Batter Into the Prepared Pan and Bake For 40-45 Minutes, or Until Toothpick Inserted Tests Clean and the Cake Pulls Away from the Edge of the Pan. |
|
10
Done
|
If Serving from the Pan, Cool at Least 10 Minutes Before Removing. |
