Gluten-Free Caramel Apple Cake
This easy gluten-free apple cake with caramel combines the warm, comforting flavors of fall with a tender crumb that defies all gluten-free stereotypes. The secret lies in the perfect balance of moisture from fresh apples and richness from homemade caramel sauce that seeps into every bite.
Equipment
- 9x9 inch square baking pan
- Parchment Paper
- Medium Saucepan
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Cake
- 2 cups high-quality gluten-free flour blend look for one containing xanthan gum; if yours doesn't, add ¾ teaspoon
- 3 large apples Honeycrisp or Granny Smith preferred
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs room temperature
- 3/4 cup unsalted butter melted and slightly cooled
- 1/4 cup sour cream can substitute full-fat Greek yogurt
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp salt
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter room temperature, cut into pieces
- 1/2 cup heavy cream room temperature
- 1 tsp sea salt optional, for salted caramel
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving overhang for easy removal.
- Peel, core, and dice two of the apples into ½-inch cubes. For the third apple, slice it thinly for decorating the top. Toss the diced apples with 1 tablespoon of the gluten-free flour mixture to prevent them from sinking during baking.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and slightly lighter in color. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Fold in the diced apples, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Arrange the thinly sliced apple pieces on top in a decorative pattern.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
- While the cake bakes, make your caramel sauce. In a medium saucepan with a heavy bottom, heat sugar over medium heat. Watch it carefully—when it begins to melt around the edges, gently stir with a heat-resistant spatula. Continue stirring until all sugar has melted into an amber-colored liquid (about 8-10 minutes).
- Once the sugar has completely melted, add the butter pieces (be careful, it will bubble vigorously). Stir until butter is fully incorporated.
- Remove from heat, slowly pour in the heavy cream (more bubbling will occur), and whisk until smooth. Add salt if making salted caramel. Let cool slightly until it reaches a pourable consistency.
- Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to carefully lift it out onto a cooling rack. Let cool for another 20 minutes before drizzling with half of the caramel sauce. Reserve the remaining sauce for serving.
Notes
For a dairy-free version, replace butter with coconut oil, sour cream with coconut yogurt, and use coconut cream in place of heavy cream.
For egg allergies, try ¼ cup unsweetened applesauce per egg, though texture will be slightly denser.
This cake can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 5 days. Individual slices can be frozen for up to 3 months.
Store caramel sauce separately in the refrigerator for up to 2 weeks. Gently reheat before serving.
Nutrition
Calories: 345kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 95mgSodium: 220mgFiber: 2gSugar: 30g
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