Gluten-Free Caramelized Apple Upside-Down Cake
This gluten-free apple upside-down cake has the softest crumb with wonderful spice flavor. Cinnamon-kissed caramelized apples bake into the bottom of the cake, which is then flipped over while warm to reveal the stunning top.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup light brown sugar
- ¼ cup unsalted butter
- ½ teaspoon vanilla bean paste (or vanilla extract)
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- 2 medium Granny Smith apples (peeled, cut off the core, and cut into 1/8 to 1/4-inch thick slices)
- 67 g Bob’s Red Mill gluten-free oat flour (or sub with 72g sorghum flour)
- 70 g sweet rice flour (also called Mochiko, it is different from "white rice flour" or "brown rice flour")
- 56 g Bob’s Red Mill tapioca flour
- 46 g Bob’s Red Mill teff flour
- ¾ teaspoon xanthan gum
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup + 2 tablespoons unsalted butter (room temperature)
- 220 g granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ⅔ cup whole milk ( room temperature)
- ⅓ cup sour cream ( room temperature)
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9-inch round aluminum cake pan with 2-inch sides with vegetable oil and line it with a round of parchment paper. Set aside. See note for other sizes of pans.
- 2
Combine the brown sugar and butter in a small saucepan over medium heat. Cook, stirring until the butter and sugar are just melted, about 1-2 minutes. Mix in the vanilla bean paste and salt. Pour the caramel into the prepared cake pan and spread it into an even layer.
- 3
Arrange the apple slices in concentric overlapping circles on top of the caramel, squeezing in as many as will fit (see picture above).
- 4
Sift together the oat flour, sweet rice flour, tapioca flour, teff flour, xanthan gum, cinnamon, baking powder, baking soda, and salt.
- 5
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream together the butter and sugar over medium-high speed until light and fluffy, 3-5 minutes.
- 6
Add the eggs, one at a time, mixing after each addition and scraping down the sides as needed. Add the vanilla extract.
- 7
With the mixer on low, add the dry ingredients in three additions, alternating with the milk and sour cream, scraping down the sides as needed. Mix until just combined.
- 8
Pour the cake batter over the apples, smoothing out the top.
- 9
Bake for 52-57 minutes, until the center springs back when gently touched and a toothpick comes out clean or with just a few crumbs.
- 10
Let cool In the pan for 5-10 minutes (but no longer or the caramel will firm up and stick to the pan!). Set a plate or baking sheet nearby for catching drips. Run a knife around the outside edge, place a wire rack over the top and, holding the wire rack and cake pan together with oven mitts, carefully flip the cake right-side up, setting it over a plate or baking sheet to catch any caramel spills. Remove the parchment paper. Spoon any caramel left in the pan over the top, and if any apple pieces remain stuck to the top, carefully put them back on the cake. Let cool for at least 30 minutes before slicing and serving.