Description

This Gluten-Free Apple Bundt Cake is a moist and aromatic dessert, featuring tender chunks of apples infused with warm cinnamon and vanilla. Made with gluten-free measure-for-measure flour, this cake is perfect for those with gluten sensitivities while still delivering a rich, comforting flavor. The batter is carefully prepared to suspend the apples evenly, resulting in a beautifully textured cake that pairs wonderfully with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients

2 cups gluten-free measure-for-measure flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar
½ teaspoon fine sea salt

Wet Ingredients

3 large eggs, at room temperature
½ cup vegetable oil (canola or avocado)
2 teaspoons pure vanilla extract
½ cup milk (whole or 2%, at room temperature)

Fruit

3 cups firm apples (Gala or Honeycrisp), peeled, cored, and diced small

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Instructions

Prepare the Bundt Pan: Thoroughly grease every nook and cranny of your bundt pan with oil to prevent sticking. After greasing, dust the pan lightly with gluten-free flour, creating an additional non-stick layer for easy cake release.
Coat the Apples: Lightly coat the diced apples in a spoonful of gluten-free flour. This important step prevents the apples from sinking to the bottom of the batter during baking, ensuring even distribution throughout the cake.
Mix Dry and Wet Ingredients: In a mixing bowl, whisk together the gluten-free flour, ground cinnamon, baking powder, baking soda, light brown sugar, and fine sea salt. In a separate bowl, combine the eggs, vegetable oil, vanilla extract, and milk. Gently fold the wet ingredients into the dry mixture until just combined, avoiding overmixing to maintain a tender texture.
Fold in Apples and Pour Batter: Gently fold the floured apples into the batter until evenly distributed. Pour the batter into the prepared bundt pan, then firmly tap the pan on the counter to release any trapped air bubbles and level the batter.
Bake the Cake: Preheat your oven to 350°F (175°C). Place the bundt pan in the oven and bake for approximately 50 minutes. Rotate the pan halfway through baking to promote even browning. The cake is done when it is golden and a tester inserted comes out clean, and your kitchen fills with a fragrant cinnamon aroma.
Cool and Remove from Pan: Once baked, let the cake rest in the pan for about 15 minutes. This helps the cake firm up and prevents cracking when removed. After resting, gently invert the cake onto a cooling rack and allow it to cool completely before serving.

Notes

Use firm apples like Gala or Honeycrisp for the best texture and flavor.
Room temperature ingredients help the batter combine more evenly.
Lightly dusting the apples with flour keeps them suspended in the batter during baking.
Be careful not to overmix the batter to avoid a dense cake.
If you don’t have a bundt pan, a standard round cake pan can be substituted, but adjust baking time accordingly.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.