Gluten-Free Apple Crumble Cake
Indulge in the perfect balance of cozy flavors and textures with this Gluten-Free Apple Crumble Cake! Featuring a moist, almond-enhanced cake base, sweet-tart Granny Smith apple slices, and a buttery, nutty crumble topping with gluten-free oats and chopped almonds, this dessert is a celebration of autumn in every bite. With warming cinnamon woven throughout, this recipe brings comfort to your table, whether served as a teatime treat or a crowd-pleasing dessert. Easy to prepare in under 30 minutes, the cake bakes to golden perfection, delivering a deliciously tender crumb that’s also gluten-free. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible finish!
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Recipe Information
Ingredients
- 150 g Gluten-free all-purpose flour
- 50 g Almond flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1.5 tsp Ground cinnamon
- 120 g Unsalted butter
- 150 g Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 120 ml Milk (dairy or non-dairy)
- 2 Tart apples (e.g., Granny Smith)
- 1 tbsp Lemon juice
- 75 g Brown sugar
- 75 g Rolled oats (gluten-free)
- 50 g Chopped almonds
- 60 g Butter (cold and cubed)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, salt, and 1 tsp cinnamon. Set aside.
In a large bowl, cream together 120g unsalted butter and 150g granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Peel, core, and thinly slice the apples. Toss them with lemon juice and 0.5 tsp cinnamon.
Arrange the apple slices over the cake batter, pressing them slightly into the batter.
For the crumble topping, in a small bowl, combine brown sugar, rolled oats, chopped almonds, and remaining cinnamon. Add the cubed cold butter and use your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumble mixture over the apples evenly.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1869 mg | 81% | |
| Total Carbohydrate | 441.1 g | 160% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 271.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 583 mg | 45% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
