This gluten free apple cake is super moist, with an irresistibly gooey brown sugar topping.
If you've been around for a while, you know I love a good upside down cake. My pineapple upside down cake is always highly requested by my family, and I love whipping up a good peach upside down cake every once in a while, too.
For Fall, I knew I had to recreate that gooey topping (it's simply irresistible) and the incredibly moist cake. So I used my upside down cake recipes to start, but adapted them using some of our favorite Fall flavors.
Enter: slices of Granny Smith apples + a generous sprinkle of cinnamon. A winning combination, if you ask me. And one that never gets old. I should know, I've made a ton of cinnamon apple treats over the years 😉
What I love most about making upside down cakes though, is how simple they really are. They look beautiful and everyone will assume you spent a ton of time on it, but it's honestly very easy. I'll talk you through it!
Why You'll Love This Gluten Free Apple Cake...
- Between the melted butter, brown sugar, green apples, and cinnamon... that topping is just insane. In the very best way.
- You can serve this one up with a scoop of vanilla ice cream or some homemade whipped cream. Thanksgiving dessert: DONE.
- Did I mention this cake is EASY? Because it is. Who doesn't love a single-layer cake that's super easy to whip up but beautiful, too. No decorating needed!
What You'll Need...
- Unsalted butter (both for the topping and the cake batter)
- Brown sugar
- Apple slices
- Gluten free flour (I use Bob's Red Mill 1 to 1)
- Baking powder + baking soda
- Granulated sugar
- Plain Greek yogurt
- Whole milk
How To Make...
To make my gluten free apple cake, we'll start by prepping our pan. Not only do you want to grease your pan, you'll also be adding your topping (upside down cake, remember?). Melt some butter and swirl it around to cover the pan, then sprinkle brown sugar on top.
Next, you'll want to arrange your apple slices right on top of the butter + brown sugar mixture. You can get creative here! End with a sprinkle of cinnamon before setting the pan aside for now.
Now you want to combine your dry ingredients in a bowl, just so it's ready when you need it. Give that a good whisk and set it aside for now.
Grab your mixer and cream the softened butter with the sugar until it's smooth. Add the rest of the ingredients and beat to combine. Now just add your dry mixture right in, give it another good mix until just combined, and that's it!
Transfer the batter into your pan. Bake on 350ºF for 35-40 minutes. You'll want to allow the cake to cool in the pan for at least 10 minutes before attempting to invert it onto a plate or cake stand. And you're done!
Tips For Making The Best Gluten Free Apple Cake...
- As always, I highly recommend weighing your flour. This is the best way to ensure accuracy! Too much flour will really change the texture of this cake. You'll want to use 222 grams for this recipe.
- While the bake time on this recipe is 35-40 minutes, all ovens are different. Not only do I tell everyone that they simply NEED an oven thermometer, I'd also recommend starting to check at 35 minutes. Use the toothpick test to make sure. The toothpick inserted into the center of the cake should be completely clean.
- When it comes to inverting your cake, it's very important to let it cool before you attempt it. I say at least 10 minutes, but wait a bit longer if you can. Also, you may want to run a butter knife all around the edges of the cake to gently separate the sides from the pan.
- I personally love to use Granny Smith apples in this recipe, but you can really use anything you like. Honeycrisp would be delicious, too!
- To make this apple cake dairy free, you would need to substitute the butter, milk, and yogurt. I haven't tested it myself, but please let me know in the comments if you try it. I'd recommend a non-dairy yogurt that is similar in fat content and texture to plain Greek yogurt.
Did you try my gluten free apple cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Apple Recipes, Try My...
Apple Cake - Gluten Free, Eggless
For the topping:
- ¼ cup (57g) unsalted butter melted
- ⅓ cup (67g) light brown sugar packed
- 2 medium apples peeled and thinly sliced
- ½ teaspoon cinnamon
For the cake:
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (134g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ½ cup (120ml) whole milk room temperature
- ½ teaspoon vanilla extract
- Preheat the oven to 350°F. Grease a 9" round cake pan. Add the melted butter to the pan, swirling to cover the entire bottom of the pan. Sprinkle the brown sugar evenly on top. Arrange a single layer of apple slices onto the melted butter and sugar mixture, and finish with the cinnamon. Set aside.
- In a small bowl, whisk the flour, baking powder, salt, and baking soda together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the Greek yogurt, milk, and vanilla extract and mix until combined. Add the dry ingredients and mix on low speed until just combined. The batter will be thick.
- Transfer the batter into the prepared pan, spreading evenly. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes. Use a knife to separate the sides of the cake from the pan, then invert cake onto a plate.
- While you can use any type of apples here, I highly recommend Granny Smith.