Johnny Appleseed would have approve this crumble top apple cake {wink}. It is so delicious no one will ever detect that it’s gluten free! It is wonderful served with ice cream or homemade whipped cream. (The only photo I have is going to have to work for now. I will update with a better one soon.)
1 stick butter-room temperature
3/4 cup sugar
2 eggs
1 cup plain yogurt (I use sheep’s yogurt and if I’m out of yogurt I use sour cream)
1 tsp vanilla
Whisk the next 9 ingredients (below) together in a mixing bowl and set aside for now.
2 cups gluten free flour (I use Bob’s Red Mill 1 to 1 gluten free baking flour)
1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 generous pinch cardamom
1 generous pinch allspice
1 dash cinnamon
3 apples-peeled, cored and cut into small chunks
(1 granny smith, 1 gala apple, 1 delicious apple)
Crumble Recipe- mix dry crumble ingredients together then add butter and mix with fork tines (or fingers) until just lumpy.
1/2 stick butter-room temperature
1/2 cup gluten free flour ((I use Bob’s Red Mill 1 to 1 gluten free baking flour)
2 tbsp brown sugar
1/2 tsp cinnamon
generous pinch of salt
To prepare your 9″ spring form pan it is best to oil well (PAM or butter can be used) then place a parchment round in the bottom of the pan and oil that as well. Bake in a pre-heated oven at 325° for 45 minutes to 1 hour until sharp knife poked in the center comes out clean.
In a mixer with a paddle attachment mix butter and sugar for 2 minutes until light and fluffy. Next add eggs to the above mixture and mix again for 1 minute until light and fluffy, scraping down the sides when needed to make sure all is blended well. Then add vanilla and sheep yogurt and mix well. Add the remaining ingredients (excluding the apples) and blend just until mixed. At the end you will fold in the apple chunks. Pour cake batter into pan and sprinkle crumble topping on top. Time to bake the cake!