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!
Mix 1/4 cup confectionery sugar with 1-2 tbs milk until desired consistency is achieved. Drizzle on top of cake once cooled.
Preheat oven to 350ºF
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.