This week we’ve got a cinnamon-apple-y bundt with great flavor and a normal (which is to say, not weird from being gf) texture that comes together easily, and works equally well for brunch and dessert. I made two changes from the original recipe, one adding a bit more butter (it tastes/feels right with it!), and the other using cinnamon applesauce instead of plain (there’s going to be cinnamon in the cake already, and who wants to have to eat the rest of a jar of unsweetened/plain applesauce?!). I will keep both changes when making this cake again in the future!

Ingredients:

• 3 cups gluten-free all-purpose flour blend (I used King Arthur Flour’s)
• 1 1/2 teaspoon xanthan gum (omit if flour blend has xanthan or guar gum already)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup sugar
• 1 cup brown sugar
• 1 cup melted unsalted butter
• 1/2 cup cinnamon applesauce
• 3 eggs
• 1 tablespoon pure vanilla extract
• 3 cups peeled apple chunks (I used 2 Granny Smith)
• powdered sugar for finishing

Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine the flour, xanthan (if using), salt, baking soda, cloves, nutmeg, and cinnamon in a medium bowl. Whisk together, then set aside.

In a large bowl, combine the sugar and brown sugar, melted butter, and applesauce.

A gloopy start!

Beat on medium about 2 minutes, until the mixture lightens in color, and approaches a buttercream texture. I was surprised how much it thickened based on how it started!

Add the eggs one at a time, beating on low after each until combined. Add the vanilla and beat again until just combined.

Slightly less pleasant appearing texture.

Add the dry goods and stir in by hand, then add the apple pieces and stir in by hand. Transfer the mixture to the prepared pan and smooth the surface.

Bake for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, not wet batter.

Let cool in the pan 5 minutes, then turn out onto a wire rack and let cool completely.

Hooray for cakes that come out nicely!

Sieve or sprinkle powdered sugar over the top of the cake, then slice and serve.

Gluten-Free Apple Bundt Cake

Adapted from My Gluten-Free Kitchen.

• 3 cups gluten-free all-purpose flour blend
• 1 1/2 teaspoon xanthan gum (omit if flour blend has xanthan or guar gum already)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon cloves
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup sugar
• 1 cup brown sugar
• 1 cup melted unsalted butter
• 1/2 cup cinnamon applesauce
• 3 eggs
• 1 tablespoon pure vanilla extract
• 3 cups peeled apple chunks
• powdered sugar for finishing

Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine the flour, xanthan gum (if using), salt, baking soda, cloves, nutmeg, and cinnamon in a medium bowl. Whisk together, then set aside.

In a large bowl, combine the sugar and brown sugar, melted butter, and applesauce. Beat on medium about 2 minutes, until the mixture lightens in color, and approaches a buttercream texture.

Add the eggs one at a time, beating on low after each until combined. Add the vanilla and beat again until just combined.

Add the dry goods and stir in by hand, then add the apple pieces and stir in by hand. Transfer the mixture to the prepared pan and smooth the surface. Bake for 50 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, not wet batter. Let cool in the pan 5 minutes, then turn out onto a wire rack and let cool completely. Sieve or sprinkle powdered sugar over the top of the cake, then slice and serve.