Homemade Upside Down Gluten Free Apple Cake
This super moist upside down gluten free apple cake is perfect for anyone craving a taste of fall. It is homemade and topped with a caramel drizzle that is the perfect base for creamy vanilla ice cream.
Servings: 12 servings
Calories: 444kcal
Cost: $10
Ingredients
- 2 ¼ cups gluten-free all-purpose flour (King Arthur works the best)
- 1 ¼ cups sugar
- 3 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons xanthan gum
- 2 teaspoons cinnamon
- ½ teaspoons allspice
- ½ teaspoon salt
- ⅔ cup whole or 2% milk
- ½ cup butter softened
- 2 eggs
- 1 teaspoon gluten-free vanilla extract
- ⅔ cup brown sugar
- ½ cup butter melted
- 2 small apples cut into ¼ inch slices
Caramel Topping
- 1 cup brown sugar
- ½ cup butter
- 2 tabelspoons heavy cream
Instructions
- Preheat oven to 350 degrees
- Combine all dry ingredients together in a large mixing bowl
- In a large stand mixer, beat sugar and ½ C butter then add eggs, milk and vanilla and mix well
- Slowly add flour mixture to the wet and incorporate
- Meanwhile spray a 9 inch cake pan with nonstick spray and spread out ½ C melted butter into the bottom of the pan and sprinkle with ⅔ brown sugar evenly
- Place sliced apples in concentric circles on top of the brown sugar and press them down then pour the cake batter over apples
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out crumby but clean
- Meanwhile, bring ½ C butter, 1 C brown sugar and 2 T cream to a boil while whisking constantly, drizzle warm sauce over cooled cake
Notes
Make ahead, storage, and freezing instructions
Make ahead: Prepare the cake batter in advance and store it covered in the refrigerator for up to 24 hours before baking. Or, you can bake the cake ahead of time, cool it completely on a wire rack, and store it as instructed below. Warm the cake before serving, if desired, or enjoy it chilled. Storage: Wait until the cake has cooled to room temperature then place in an airtight container and store on the counter for 2-3 days. If you want to preserve the shelf life, store in the fridge. How to freeze: Wrap individual slices of cake or the entire cake tightly in plastic wrap. Place the wrapped cake in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight and warm before serving.Nutrition
Serving: 1slice of cake | Calories: 444kcal | Carbohydrates: 73g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 344mg | Potassium: 211mg | Fiber: 3g | Sugar: 55g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg