
Gluten Free Apple Crumble Cake

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When I think of fall desserts I think of two things: Pumpkin and Apple. Apple is also one of the traditional foods for Rosh Hashanah. So I decided I was going to make a delicious apple cake using local apples (one of the many benefits of living in NY) for the holiday, only my family's party was cancelled. But I found a recipe on Oh! Nuts' blog for a Rosh Hashanah Apple Crumb Cake that looked too good to not try. So this past Sunday I made it anyway! I replaced the flour in the crumbs and the cake with a mix of gluten free flours I thought might work out well. My guessing was right on because this cake is delicious. The cake is moist, but the apples are still firm and the crumble and walnuts add a nice crisp texture.
ingredients
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serves: 10
For the Crumble
1 1/2 cups walnuts
2/3 cup packed light brown sugar
3 tbsp granulated sugar
2 1/2 tsp cinnamon
1/4 cup brown rice flour
1/4 cup sorghum flour
1 tbsp tapioca flour
1/4 tsp xanthan gum
4 tbsp unsalted butter, melted
1/2 tsp gluten free vanilla
For the Cake
1 large Honey Crisp of Fuji Apple, and an extra just incase
2 tsp lemon juice
2 large eggs, room temperature
3 tbsp sour cream, room temperature
1/4 cup unsweetened applesauce, room temperature
2 tsp gluten free vanilla
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
1/4 cup tapioca flour
1/2 tsp xanthan gum
1 cup white sugar
1/2 tsp baking soda
1/2 tsp gluten free baking powder
1/4 tsp salt
2 tsp cinnamon
12 tbsp butter, room temperature
Servings Per Recipe: 10
Amount per Serving
Calories: 592
- Total Fat: 32.6 g
- Saturated Fat: 13.8 g
- Trans Fat: 0.8 g
- Cholesterol: 88.7 mg
- Sodium: 270 mg
- Total Carbs: 72.6 g
- Dietary Fiber: 3.8 g
- Sugars: 42.3 g
- Protein: 6.4 g
preparation

This cake holds well as leftovers. I've had it in the fridge in a sealed container for two days and it's still delicious. Best to warm it up for 40-60 seconds (depending on the size of the slice and how warm you like it).
comments
Mommy_loves_to_cook
October 24, 2011