Apple Cake (Gluten and Dairy Free)

I went apple picking with my sweet grand daughter yesterday.  And by apple picking, I mean that we went to Wal Mart and picked apples out of the bins.🤣🍎🍏  

My family has had a long running tradition of driving to the North Georgia mountains to pick apples every Fall.  It was really never about the apples though.  It was all about the experience for us: the hay ride, the petting farm, the apple cannon and the cider and fried pies!!🥧😋  I'll forever be grateful for the memories that we created while filling our bags with Rome Beauty apples. 

Rome Beauty apples are crisp and sweet.🍎  They're great for crisps, cobblers and applesauce but if I'm being honest, they wouldn't be my first choice for pie.  Every pie baker has their preference and mine is Granny Smith apples.🍏 I love the tartness and crispness of a Granny Smith apple and more importantly, they hold their shape without breaking down in the oven.  

I get more orders for gluten free and dairy free food every month so I'm continually on the lookout for new desserts to serve these clients.  This apple cake is so good that I served it in mixed company - to people on restricted diets and everyone else. And let's be honest - that's important when I don't want to make 2 separate desserts.  And yes, I did use Granny Smith apples in mine but feel free to substitute your favorite apple.  

Apple Cake
1½ pounds granny smith apples (peeled and cored)
1 1/2 Tablespoons brandy
1 teaspoon lemon juice
¾ cup + 2 Tablespoons gluten-free flour
¼ cup almond flour 
1 cup sugar 
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon xanthan gum 
1 large egg
2 egg yolks
1 cup canola oil 
1 cup almond milk
1 teaspoon vanilla

Slice apples to 1/8" thick slices. 

Microwave apples 3 minutes.  

Drizzle with lemon juice and brandy.  Let cool 15 minutes. 

Combine 3/4 c. gluten free flour, almond flour, sugar, baking powder, salt and xantham gum.

Whisk in oil, 1 egg, milk and vanilla. 

Reserve 1 cup batter. 

Whisk egg yolks into remaining dough. 

Fold in apple slices. 

Pour into a greased 9" springform pan. 

Whisk 2 T. gluten free flour into reserved batter.  

Smooth batter evenly over cake. 

Sprinkle cake with 2 T. sugar. 

Bake cake 1 hour and 15 minutes on lowest rack at 325.  Run a knife around edges and cool 2 hours in pan.

Cut into 12 wedges.

Ciao!

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