This easy and moist Gluten-Free Cinnamon Apple Cake is one of our favorite recipe to make for a quick dessert or breakfast togo. The cream cheese in the batter gives the cake lots of moisture, while the cinnamon sugar topping gives it the texture and sweetness. We LOVE the cake warm out of the oven, but will keep for a week stored in the refrigerator and warmed up a bit in the microwave before serving. Drizzle some quick icing on top or add in your favorite nuts for an extra crunch!
Cinnamon Apple Cake
CATEGORY
MUFFINS & LOAVES
Cinnamon Apple Cake
INGREDIENTS
1 ½ cups granulated sugar
½ cup unsalted butter, room temperature
1 teaspoon vanilla extract
6 ounces cream cheese, softened
2 eggs, room temperature
1 ½ cups Lorraine’s GF All Purpose Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 large baking apples, peeled and chopped
Topping: (reserve 2 tbs for batter)
2 teaspoons ground cinnamon
¼ cup white sugar
Optional Drizzle:
Mix 1/4 cup confectionery sugar with 1-2 tbs milk until desired consistency is achieved. Drizzle on top of cake once cooled.
Oven Temperature:
Preheat oven to 350ºF
Bake Time:
About 1 hour and 20 minutes until the cake pulls away slightly from the edges of the pan and a wooden stick inserted in the center is dry.
Spray an 8-inch springform pan with cooking spray. Set aside.
In a small bowl, mix the cinnamon sugar topping and set aside.
In a separate bowl, whisk and sift together Lorraine's Gluten-Free All Purpose Flour, baking powder, salt and 2 tbs of cinnamon sugar mixture. Set aside.
Beat 1 1/2 cup of sugar with unsalted butter, cream cheese, and vanilla extract in a bowl until soft and creamy. Add in the eggs and beat one at a time, beating well after each addition.
Add the flour mixture into the butter mixture to make a smooth batter. Mix in the apples.
Pour batter into the prepared pan. Sprinkle the top of the batter with the reserved cinnamon-sugar mixture and bake. Cool cake completely on a wire rack before removing the pan and slicing the cake.
