Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
2. Make the Cake Batter
In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add eggs, sour cream, oil, and vanilla. Mix until smooth and thick.
Gently fold in the chopped apples.
3. Make the Crumb Topping
In a separate bowl, combine gluten-free flour, brown sugar, cinnamon, and salt.
Stir in melted butter until crumbs form.
4. Assemble
Spread batter evenly into the prepared pan.
Sprinkle the crumb topping generously over the batter.
5. Bake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool & Serve
Let cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Tips for Best Gluten-Free Results
-
Use a gluten-free flour blend with xanthan gum for proper structure.
-
Let the cake rest before slicing—gluten-free cakes set as they cool.
-
Add a pinch of nutmeg for extra fall flavor if desired.
Go to the next page to get the Nutrition
