Now Reading
Gluten-Free Apple Cake

Gluten-Free Apple Cake

Gluten-Free Apple Cake

Calvados, an apple brandy, adds another dimension of apple flavor to the cake and makes for for extra-special whipped cream.
By Debra Smith
Gluten-Free Apple Cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Apple Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Debra Smith
  • Total Time: 1 hour 20 mins

Description

Calvados, an apple brandy, adds another dimension of apple flavor to the cake and makes for for extra-special whipped cream.


Ingredients

Scale
  • 3/4 cup chestnut flour
  • 3/4 cup almond flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 cups apples, peeled, cored and cut into 1/21 inch pieces
  • 3 large eggs
  • 1/2 cup sugar
  • 3 tablespoons Calvados
  • 1 teaspoon vanilla paste
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled

Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoon Calvados
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees with a rack in the center
  2. Generously butter an 8-inch springform pan; line a baking sheet with foil, parchment or a silicone baking mat and place springform pan on it.
  3. Whist the chestnut and almond flours, baking powder and salt together in a small bowl; set aside.
  4. Melt butter and set aside to cool.
  5. Peel apples, core and cut into roughly 1 inch chunks
  6. In a medium bowl, whisk eggs, sugar, vanilla paste and Calvados until well blended and foamy.
  7. Whisk in half the flour until incorporated; add half of the melted butter and mix well. Follow with the remainder of the flour and butter, mixing gently after each addition.
  8. The batter should be smooth and a little thicker (not stiff) than normal cake batter.
  9. With a rubber spatula, fold in the apple chunks, making sure all the pieces are coated.
  10. Scream the mixture into the prepared springform pan, smoothing the top.
  11. Bake for 50 minutes or until the top is golden brown and a tester inserted into the center comes out clean — the cake may pull away from the pan.
  12. Transfer to a cooling rack and allow to cool for 5 minutes; carefully a run a knife around the edges and open the springform slowly before the cake is completely cooked.
  13. Allow to cool to room temperature before serving with a dollop of whipped cream.
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Category: Baking
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top