This apple bundt cake is moist, soft and so delicious, with diced apples that you get to bite into. I love apples, but do not like them too chunky in cakes and neither do I like them grated. Though dicing them may be tedious, it’s so worth it.
I used Bob’s Red Mill 1 to 1 gluten free flour blend for this recipe. I usually use a combination of flours when making cakes and pancakes and am just trying to find one type of flour that would work. If we can use all purpose flour for cakes, why not use one type of GF flour to make cakes as well.
I am aware that all the GF flours are not the same. I am not going to experiment with all and am happy with Bob’s Red Mill and I am really happy with the way this cake has turned out.
- Bob’s Red Mill 1 to 1 GF Flour – 440 gms
- Apple – 3, cut into small chunks
- Castor sugar – 100 gm
- Brown sugar – 150 gm
- Baking soda – 1 tsp
- Baking powder – 2 tsp
- Nutmeg – 1/2 tsp
- Salt – 1/4 tsp
- Eggs – 3, room temperature
- Sour cream – 1 cup (200 ml)
- Unsweetened Applesauce – 1/2 cup
- Oil – 1/2 cup (I used canola oil)
- Vanilla essence – 1 tsp
- Butter the bundt pan generously with butter and leave it aside.
- Wash and remove the skin of the apples and place them in a small bowl filled with salt water. This is to prevent the apples from turning brown. Then take each apple and cut into quarter and further cut them into small chunks.
- In a large bowl whisk together the gluten free flour, baking powder, baking soda, nutmeg and salt.
- In another bowl, mix the castor sugar, brown sugar, eggs, oil, applesauce, sour cream and vanilla essence.
- Add the wet ingredients to the dry ingredients and stir well with a whisk. Ensure all the ingredients are well combined.
- Using a spatula, fold in the apple chunks.
- Pour the batter into the greased bundt pan and loosely cover with aluminium foil and leave it aside for half an hour.
- After 15 mins, preheat the oven to 180 degrees C. Once the preheat is over, place the bundt pan with the aluminium foil loosely covered in the centre rack and bake for 50 mins.
- After half an hour, remove the foil and continue baking till tooth pick inserted in the centre comes out clean.
- Remove the pan from the oven and place it on top of a rack.
- After 5-10 mins, flip over and let it continue to cool completely on the rack.
- Best eaten warm.
If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz