Gluten-Free Maple-Apple Cake

This gluten-free cake is so good that I made it 3 times in a single week this fall! Well…the truth is, it was a complete disaster the first time I made it: I used a cake pan with a removable bottom…is it just me, but you would think that such a pan woulod be leak proof right??? NOT! At least, not mine! The maple syrup dripped all over the stove, the smoke coming out of the oven was so dense, I had to open the kitchen door and I was afraid my neighbours would call the fire department. I was so disappointed because everything was going so right-until I put it in the oven. That night, my in-laws were coming for diner; let’s just say that we passed on dessert.

But then, a few days later, it was Thanksgiving and we were invited to my in-laws for diner. I was asked to bring dessert, so I went right out and bought a cake pan with no removable bottom and made it again. It turned out AMAZING, as good as it was beautiful! In fact, it was so good that I remade it the next day for our Thanksgiving brunch at the house.

I made it gluten-free for my mother in law since she is celiac. I just substituted the regular flour with gluten-free all-purpose flour and the result was great. The third time I made it with regular flour and it was just as good.

Gluten-Free Maple-Apple Cake

 

Print

Prep time

25 mins

Cook time

90 mins

Total time

1 hour 55 mins

 

Author: Adapted from Food and Wine http://www.foodandwine.com/recipes/maple-apple-upside-down-cake

Serves: 12

Ingredients

• 1 cup pure maple syrup
• 3 Granny Smith apples, peeled, cored and cut into eighths
• 2 cups gluten-free all-purpose flour or regular all-purpose flour for a non-gluten-free option
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• ¾ cup buttermilk
• 1 tablespoon pure vanilla extract
• 1½ sticks unsalted butter, softened
• 1⅓ cups sugar

Instructions

1. Preheat your oven to 350°.
2. Butter and flour a 10-inch round cake pan with no removable bottom (see comments above). Be sure to grease and flour it well so your apples don’t stick to the pan.
3. Bring the maple syrup to a boil over high heat in a large saucepan, then lower your heat and simmer for about 20 minutes. You want the syrup to be thick and reduced to ¾ cup. The smell will be amazing.
4. Pour your syrup into your cake pan. Arrange your apple in circles and overlap them a little bit. Be careful not to burn yourself as the syrup is very hot.
5. In a medium bowl, combine your flour, baking powder, baking soda and salt.
6. In another bowl or a glass measuring cup, whisk your eggs with the buttermilk and vanilla.
7. In a large bowl, using an electric mixer, cream the butter and sugar at medium speed for about 3 minutes, you want it to be fluffy. Beat in the flour mixture and the eggs mixture in 3 alternating batches until the batter is smooth.
8. Pour your batter over the apples and spread it in an even layer.
9. Bake your cake for about 90 minutes or until golden on top and a toothpick inserted in the center comes out clean.
10. Let your cake cool for at least 45 minutes before you invert it.
11. So now…this is the part where you hold your breath for the moment of truth! Place a plate over the top of the cake pan, and turn it around, you can tap on the bottom of the pan to help release the cake. Remove the pan and VOILÀ!!! Your piece of art!
12. You can serve it with crème fraiche or vanilla ice cream.

3.2.2925