This Gluten Free Apple Cake recipe is a moist, old fashioned dessert made with a cinnamon sugar topping, fresh apples, and whipped cream.
After a hot and dry summer we're enjoying a beautiful fall here in Minnesota. One of the things making this autumn season extra special is this Cinnamon Sugar Apple Cake.
It's based off a recipe found in an old church cookbook. This cake is super moist and made with buttermilk and fresh apples.
It's topped with a crunchy layer of cinnamon sugar and served with homemade whipped cream.
This old fashioned dessert is easy to prepare and downright addicting. It's full of everything we love about fall and will fill your house with an amazing scent as it bakes in the oven.
It has just the right amount of sweet flavor and is a great way to utilize any fresh apples that you may have on hand. This cake is just the thing to enjoy with a cup of coffee after dinner or for breakfast!
Jump to:
- What Kind Of Apples Are Best For Apple Cake?
- Should Apples Be Peeled For Apple Cake?
- Ingredients For Gluten Free Apple Cake
- How To Make Apple Cake From Scratch
- Prepare The Dry Ingredients
- What Type Of Flour Is Best For Gluten Free Apple Cake?
- Combine The Wet and Dry Ingredients With Buttermilk
- How To Keep Apple Cake From Getting Soggy
- Prepare The Cinnamon Sugar Topping
- How Long Does Apple Cake Take To Bake?
- What To Serve With Fresh Apple Cake
- How To Make Homemade Whipped Cream
- Does Homemade Apple Cake Need To Be Refrigerated?
- Can It Be Frozen?
- Gluten Free Apple Cake
What Kind Of Apples Are Best For Apple Cake?
I find that the best apples for homemade desserts include a combination of both sweet and tart varieties. The combo of the two creates a balanced flavor that pairs well with both sugar and cinnamon.
Some of the best varieties of sweet apples that are great for apple cake and all kinds of apple desserts include Gala, Braeburn, Pink Lady, Honeycrisp, and Fuji.
Tart apple varieites include Granny Smith, Jonagold, Ida Red, and Cortland. Granny Smith is probably the most popular and readily available in grocery stores, making it a great choice for baking.
It's important to choose apples that are firm and not mushy to the touch, so that they hold their shape when baking. Make sure that the skin is not damaged and that the aroma of the apple is pleasant.
Should Apples Be Peeled For Apple Cake?
It's best to peel apples for apple cake and many apple desserts because apple skins can create an unpleasant texture when baked into cakes.
I normally advocate for leaving the skin on fruits and vegetables when cooking because of the vitamins and minerals they provide and often times the texture is wanted but when baking desserts, I recommend peeling the apples first.
Ingredients For Gluten Free Apple Cake
Here's what you'll need to make it.
- 1 ½ packed cups Brown Sugar
- ½ cup (1 stick) Unsalted Butter (softened)
- 1 cup Buttermilk
- 2 Eggs
- 1 large Sweet Apple (such as Gala, Fuji, Honeycrisp, Braeburn, or Pink Lady) (equals 1 ½ cups diced)
- 1 large Tart Apple (such as Granny Smith, Ida Red, or Cortland) (equals 1 ½ cups diced)
- 2 cups Gluten Free Flour Blend (or regular AP flour if not gluten free)
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- 1 ½ tsp. Cinnamon (split)
- ¼ cup Granulated Sugar
- 16 oz. Heavy Whipping Cream (optional)
How To Make Apple Cake From Scratch
This recipe is adapted from an old church cookbook and is super easy to prepare. There are no complated techniques, ingredients, or kitchen tools required to make this old fashioned cake from scratch.
I made a rhubarb version of this cake earlier this year and found that the apple version is every bit as tasty!
The first steps are to peel and dice the apples and then to cream the butter, sugar, and eggs until combined.
- Peel 1 large (or 2 small) sweet apples such as Gala, Braeburn, or Fuji. Peel 1 large (or 2 small) tart apples such as Granny Smith or Jonagold.
- Dice both the sweet and tart apples into small pieces. (Yields approximately 3 cups of chopped apples). Set aside.
- Place ½ cup (1 stick) of softened (but not melted) unsalted butter and 1 ½ packed cups granulated brown sugar in a large bowl or the bowl of a Kitchen Aid stand mixer.
- Using the whisk attachment of a Kitchen Aid stand mixer or a hand mixer, cream the butter and sugar on medium speed for 1-2 minutes.
- Add 2 eggs to the butter and sugar and cream for another 30 seconds on medium speed until the mixture is completely combined.
Prepare The Dry Ingredients
Once the wet ingredients are prepared it's time to start in on the dry ingredients.
- In a separate bowl, combine 2 cups gluten free flour blend, 1 tsp. baking soda, and ½ tsp. kosher salt.
- Stir these ingredients together with a fork or whisk until completely combined.
What Type Of Flour Is Best For Gluten Free Apple Cake?
I prefer to use a gluten free flour blend when making this Gluten Free Apple Cake and for all my baked goods.
My favorite brand is Bob's Red Mill 1 to 1 Flour because it can be used just as you would regular All-Purpose flour. There is no need for complicated or confusing measurements or substitutions.
It works much as All-Purpose flour would and I find that the texture of this flour blend is superior to other varieties of gluten free flour on the market.
Of course, any brand of cup-for-cup gluten free flour blend should work just fine. Feel free to use your favorite brand when making this gluten free cake, or simply substitute regular AP flour if not gluten free.
Combine The Wet and Dry Ingredients With Buttermilk
Once both the wet and dry ingredients are ready, it's time to combine them along with the buttermilk.
I love adding buttermilk to desserts because it provides a great texture, makes the cake super moist, and creates a unique tangy flavor that balances the sweetness of the apples and sugar perfectly.
It's best to add the dry ingredients to the wet and do this alternately with the buttermilk so everything is combined evenly.
- Add half of the dry ingredients to the wet and stir until combined. Add ½ cup of buttermilk to the batter and stir until combined.
- Repeat with the second half of the dry ingredients and then the other half of the buttermilk.
- Stir the batter just until combined.
It's important not to over-mix the batter or it may become tough (this is especially true if using All Purpose flour.
How To Keep Apple Cake From Getting Soggy
After the cake batter is ready, it's time to add the diced apples along with a bit of cinnamon.
- Add 3 cups of diced apples (both sweet and tart) to the batter along with ½ tsp. cinnamon.
- Stir the apples and cinnamon into the batter until completely combined.
It's important that your oven is thoroughly heated and that the cake is baked long enough, or it may become soggy. This can happen when baking fruit cakes, so be sure to bake the cake properly.
Another important factor to keep in mind is not to overload the batter with apples, or the cake will end up with too much excess moisture and as a result may become soggy.
Looking for more old fashioned desserts? Don't miss these!
- Cinnamon Streusel Rhubarb Muffins
- Gluten Free Lemon Doughnuts
- Sour Cream Rhubarb Bread
- Blueberry Buckle Coffee Cake
- Scandinavian Almond Cake
- Coffee Infused Banana Bread
Prepare The Cinnamon Sugar Topping
The distinguising factor in this apple cake is the cinnamon sugar topping that is sprinked over the cake just before it is baked in the oven.
The cinnamon sugar topping creates a slightly crunchy texture after the cake is baked and provides just the right amount of sweetness that makes this dessert downright irresistable.
- Heat the oven to 350 degrees Fahrenheit.
- Generously grease a glass or metal 9x13 inch cake pan with butter or cooking spray.
- In a small bowl, add ¼ cup granulated white sugar and 1 tsp. ground cinnamon.
- Stir until completely combined.
- Pour the cake batter into the greased cake pan and even it out with a spatula.
- Sprinkle the cinnamon sugar mixture evenly over the top of the cake.
How Long Does Apple Cake Take To Bake?
The cake is now ready to be baked.
- Pop the cake in the oven and bake for 40-42 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Once the cake is finished baking, remove it from the oven and set aside to cool.
Baking times may vary slightly depending on the type of cake pan and oven used. I found 42-45 minutes to be perfect but baking times may be different for you.
Feel free to bake for an additional few minutes if the middle of the cake is not finished.
To test if the cake is done place a toothpick in the center. If the toothpick is clean when removed then the cake is ready.
The top of the cake should be golden brown and slightly cracked when finished.
The inside should be moist and spongy, but not soggy.
What To Serve With Fresh Apple Cake
This cake is totally tasty served as-is but can be dressed up with some homemade whipped cream, ice cream, or creme anglais.
Feel free to sprinkle with some extra cinnamon, or toasted nuts like walnuts, almonds, or hazelnuts.
Homemade whipped cream is an excellent complement to this cake and is super easy to make. It can be prepared while the cake is baking and stored in the fridge until ready to use.
How To Make Homemade Whipped Cream
- To make whipped cream, simply place 16 oz. of cold heavy whipping cream into the bowl of a Kitchen Aid stand mixer or a large bowl.
- Using the whisk attachment of a Kitchen Aid stand mixer or a hand mixer, whip the cream on medium speed for 3-4 minutes, or until it forms stiff peaks.
- Serve the warm cake with a scoop of homemade whipped cream.
This step is completely optional, but everyone I served it to seemed to enjoy the addition thoroughly.
You can also opt for store-bought whipped cream or a non-dairy whipped cream alternative.
Looking for more fall desserts? Check out these recipes!
- Pumpkin Bread Pudding
- Maple Bourbon Pecan Pie
- Gluten Free Pumpkin Waffles
- Crustless Pumpkin Cheesecake
- Maple Bourbon Walnut Pie
- Pumpkin Streusel Coffee Cake
- Pumpkin Scones with Maple Glaze
- Spiced Pumpkin Panna Cotta
Does Homemade Apple Cake Need To Be Refrigerated?
It is not necessary to refrigerate this apple cake after it has baked.
To store apple cake all you need to do is allow it to come to room temperature and cover the cake pan with a tightly fitted lid or a dish towel so that it doesn't dry out.
It should last for 3-4 days stored covered on the counter at room temperature.
You can store it in the refrigerator for 3-4 days if you prefer. Make sure the cake is stored in an airtight container so that it doesn't dry out.
Any leftover whipped cream may be stored for 2-3 days in an airtight container in the fridge.
Can It Be Frozen?
This cake does not last long in our house, so I have not tried freezing, but it should work just fine.
How To Freeze
- Allow the cake to cool completely. Remove from the pan and wrap in two layers of plastic wrap and a layer of foil or place in a heavy-duty freezer bag.
- Label with the date and store up to 3 months in the freezer.
How To Thaw
- Transfer to the fridge 24 hours before serving and allow to thaw completely before serving.
- Feel free to warm the cake in the microwave before serving.
I would not recommend freezing homemade whipped cream, so it's best to prepare this right before serving the cake.
If you like this Gluten Free Apple Cake I think you'll love this Buttermilk Rhubarb Cake!
Love apple desserts? Check out these recipes!
- Apple Pie From Scratch
- Cast Iron Skillet Apple Crisp
- Gluten Free Apple Galette
- Ina Garten Gluten Free Apple Crisp
- Apple Streusel Muffins
Looking For More Old Fashioned Apple Desserts? Don't Miss These!
Gluten Free Apple Bundt Cake
Apple Slab Pie
Gluten Free Dutch Apple Pie
Apple Walnut Bread
Gluten Free Apple Cake
Ingredients
For The Apple Cake:
- 1 ½ packed cups brown sugar
- ½ cup unsalted butter 1 stick
- 1 cup buttermilk
- 2 large eggs
- 1 large sweet apple such as gala, braeburn, Fuji, or honeycrisp
- 1 large tart apple such as Granny Smith or Jonagold
- 2 cups gluten free flour blend or AP flour if not gluten free
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 ½ tsp. cinnamon split
- ¼ cup granulated sugar
For The Whipped Cream:
- 16 oz. heavy whipping cream optional
Instructions
For The Apple Cake:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease a 9x13 inch glass or metal cake pan with butter or cooking spray.
- Peel 1 large (or 2 small) sweet apples such as Gala, Braeburn, or Fuji. Peel 1 large (or 2 small) tart apples such as Granny Smith or Jonagold.
- Dice both the sweet and tart apples into small pieces. (Yields approximately 3 cups of chopped apples). Set aside.
- Place ½ cup (1 stick) of softened (but not melted) unsalted butter and 1 ½ packed cups granulated brown sugar in a large bowl or the bowl of a Kitchen Aid stand mixer. Using the whisk attachment of a Kitchen Aid stand mixer or a hand mixer, cream the butter and sugar on medium speed for 1-2 minutes.
- Add 2 eggs to the butter and sugar and cream for another 30 seconds on medium speed until the mixture is completely combined.
- In a separate bowl, combine 2 cups gluten free flour blend, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir these ingredients together with a fork or whisk until completely combined.
- Add half of the dry ingredients to the wet and stir until combined. Add ½ cup of buttermilk to the batter and stir until combined. Repeat with the second half of the dry ingredients and then the other half of the buttermilk. Stir the batter just until combined.
- Add 3 cups of diced apples (both sweet and tart) to the batter along with ½ teaspoon cinnamon. Stir the apples and cinnamon into the batter until completely combined.
- In a small bowl, add ¼ cup granulated white sugar and 1 teaspoon ground cinnamon. Stir until completely combined.
- Pour the cake batter into the greased cake pan and even it out with a spatula. Sprinkle the cinnamon sugar mixture evenly over the top of the cake.
- Place the cake in the oven and bake for 42-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Once the cake is finished baking, remove it from the oven and set aside to cool.
For The Whipped Cream (optional):
- Place 16 oz. of cold heavy whipping cream into the bowl of a Kitchen Aid stand mixer or a large bowl.
- Using the whisk attachment of a Kitchen Aid stand mixer or a hand mixer, whip the cream on medium speed for 3-4 minutes, or until it forms stiff peaks.
Liz
I have some fresh apples from our apple tree in the backyard to try this recipe!
Allyssa
This is really easy to make and tasted really delicious! Thank you so much for sharing this amazing recipe! Fam really loves it! Highly recommended! Will surely have this again!
Linda
Adding fresh apple make this cake tastes even better - so delicious and comforting