I’m re-posting this today as it would be Anne’s 50th Birthday (October 9th).
We are celebrating with her family and of course, this is on the menu.
Happy 50th Anne, we miss you. XO
Anne’s mom made the apple cake gluten free for the gathering (how sweet was that?). She made it exactly the same as the original recipe, only she used Gluten Free Pantry’s all purpose flour cup-for-cup. It was amazing and didn’t fall! Thanks, Deidre…your years of being a fabulously seasoned baker and cook taught me a few things yesterday. I can’t wait to make it again. This is truly one of the best cakes you will make this fall…but be
careful…it’s irresistibly addicting. I re-posted the original recipe below using the GF flour.
I have learned so much since last year when I first made this cake gluten free, one of which is keeping it simple. There are so many wonderful gluten free flours and baking aids that make living gluten free so much easier…no need for 5 different flours, leavening agents and methods.
Happy Happy Birthday My Friend….
We miss you
Anne’s Apple Cake
- 1 3/4 cups sugar, divided
- 1/2 cup stick margarine, softened (I use butter)
- 1 teaspoon vanilla extract
- 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
- 2 large eggs
- 1 1/2 cups Gluten Free Pantry all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome apple (about 2 large) (Haralson apples work well too)
- Cooking spray
- Preheat oven to 350°.
- Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
- Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
- Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
- Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.