Gluten Free Dorset Apple Cake

4.82 from 16 votes

This Gluten Free Dorset Apple Cake is packed with tangy apple chunks, with a crunchy sugar topping. Perfect enjoyed warm with custard or cream, or sliced and served cold with a cup of tea.

Prep Time10

Cook Time50

Total Time1

Course: Baking

Cuisine: British

Keyword: gluten free apple cake, gluten free Dorset apple cake

Servings: slices

Author: Sarah Howells

Ingredients

1 large Bramley Granny Smith or Windfall apple (approx 500g)
150 g unsalted butter softened
150 g light brown sugar
3 large eggs
200 g gluten free self-raising flour
1 tsp baking powder
1/4 tsp xanthan gum
2 tsp ground cinnamon
1/2 tsp mixed spice
2 tbsp demerera sugar

Instructions

Pre-heat the oven to 180C / Fan 160C / Gas Mark 4. Grease an 8-inch (20cm) round baking tin and line with baking paper. Set to one side.
Peel and core the apple and then chop it into 2cm chunks.
Add the butter and light brown sugar to a large mixing bowl and cream together for 1-2 minutes with an electric whisk.
Add the eggs and beat again for 30 seconds until combined.
Mix the self-raising gluten free flour, baking powder, xanthan gum, cinnamon and mixed spice together in a separate bowl then add to the cake mix. Using a wooden spoon or spatula, mix together until just combined - do not over-mix.
Add the apple chunks and fold in so they are distributed evenly. Pour the mix into the lined cake tin and smooth out in an even layer. Sprinkle the demerera sugar on top.
Bake for 45-50 minutes until a skewer inserted in the centre comes out smooth. Remove from the oven and cool for at least 30 minutes before removing from the tin. Serve warm with custard, ice-cream or clotted cream, or enjoy a slice cold with a cuppa.

Notes

If you don't have self-raising flour, make your own by mixing 200g plain gluten free flour with 2 tsp baking powder.
You don't have to add the extra xanthan gum if your flour mix already contains it and you don't want to/can't tolerate it. However, I do as I find it improves the texture - a little goes a long way!
Store in an airtight container for 3-5 days. To freeze, cool completely then slice the cake up and freeze the slices between sheets of baking paper so they don't stick together.

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