I mentioned in a previous post that, in my hunt for the perfect ‘normal’ gluten-free cake, I developed this recipe for my spiced toffee apple cake. In fact, the recipe then didn’t use xanthan gum. It wasn’t overly dry as the apples imbued a bit of moisture, but the xanthan gum does help. So, I developed the recipe a little further and this is the result!
If you don’t require the cake to be gluten-free, simply miss out the xanthan gum and use ordinary plain flour.
Again, as I mentioned in my last GF post, be sure to check that your other ingredients (particularly, the baking powder) don’t contain gluten and are not produced in factories where gluten or wheat is present.
It’s a little early for an autumnal cake, but this one is just too good to hold back with! I use Pink Lady apples in this recipe, but any good eating apple would work just fine. You need something that will hold its shape so avoid cooking apples.
Spiced Toffee Apple Cake
For the cake:
- 2 Pink Lady apples
- 200 g butter softened
- 200 g caster sugar
- 3 eggs
- 200 g gluten-free flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp xanthan gum
For the toffee sauce:
- 150 ml double cream
- 40 g butter
- 50 g light brown sugar
- Pinch of salt optional
- Preheat the oven to 190° then grease and line a 9” round tin with butter and baking parchment.
- Dice your apples into pieces if about 1 inch in length and scatter evenly in the base of your cake tin.
- In a mixer, beat together the butter and sugar until fluffy and pale.
- Next, add you eggs one at a time—beating between the addition of each egg to avoid splitting. Beat the mixture for 2-3 minutes to incorporate plenty of air.
- Sift in your flour, baking powder, cinnamon, and xanthan gum, and fold until combined. The mix should be dropping consistency—this means that, if you take a scoop of batter on a wooden spoon, it should fall off without needing to really shake the spoon. It should also leave a ‘V’ shape in the batter left on the spoon.
- Pour the batter over the apples in your cake tin and tap lightly on the work surface to help the cake get in between all the apple pieces.
- Bake on the middle shelf for 35-40 minutes, or until a skewer pierced in the middle of the cake comes out clean.
- Turn the cake out (upside down, so the apple is on top) and leave to fully cool on a wire rack.
- In a heavy-bottomed saucepan, add your cream, butter, and sugar and mix together until combined, before placing on a medium-high heat.
- This bit is important for a silky sauce: do not stir any further. Swirl the sauce in the pan and allow to bubble away until the sauce thicken to a toffee consistency (about 4-5 minutes.)
- Take the pan off the heat, sprinkle in salt if desired, and decant your sauce into a serving jug (or spoon directly over your cooled cake!)
- Best served with vanilla ice cream! Enjoy!