This gluten-free cinnamon sugar apple cake has become my absolute favorite way to enjoy apples when the season calls for a cozy, sweet treat. The balance between tender apples, warm cinnamon, and that perfect sugary crust is something you can’t miss. I’ve been baking this cake for years now, tweaking it until it feels just right, and I’m excited to share it with you.
What I love most about this recipe is how straightforward it is, even if you’re new to gluten-free baking. The texture is moist but still holds together well, and the cinnamon sugar topping gives it a crackly, irresistible crunch. If you’ve been searching for a dessert that’s both comforting and safe for gluten-sensitive folks, this recipe’s going to be your go-to. Grab your mixing bowls, and let’s dive in.
Ingredients for Gluten-Free Cinnamon Sugar Apple Cake
When it comes to the ingredients, clarity is key because gluten-free baking leaves no room for guesswork. Here’s what I use every single time, with precise amounts and preparations:
- 2 large apples, peeled, cored, and chopped into 1/2-inch pieces
- 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1 teaspoon separately)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, divided (3/4 cup for batter, 1/4 cup for topping)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (for moisture)
These ingredients build the foundation for our cake’s tender crumb and flavor-packed apple pieces. Make sure your apples are fresh and firm, not mealy, because that fresh apple texture makes all the difference here. Also, use room temperature butter and eggs for the best mixing results.
How to Prepare Gluten-Free Cinnamon Sugar Apple Cake: Step-by-Step Instructions
Follow these steps, and you’ll have a perfectly baked cake every time. I like to organize tasks to keep everything smooth and simple for you.
- Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper. You want to avoid any sticking mishaps.
- Prepare the dry mix: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt. Mix these so the leavening and spices are evenly distributed.
- Cream the butter and sugar: In a large bowl, beat the softened butter with 3/4 cup sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer or about 6 minutes by hand. The fluffiness here traps air for a tender crumb.
- Add eggs one at a time: Beat in the eggs fully after each addition, then mix in the vanilla extract.
- Alternate adding dry ingredients and sour cream: Begin by adding about a third of the dry mix, stir gently, then half the sour cream, repeating until all is incorporated. Don’t overmix—stop when just combined to keep the cake tender.
- Fold in the chopped apples gently. You want them evenly distributed but still intact.
- Spread the batter evenly in the prepared pan.
- Mix the topping: Combine 1/4 cup sugar with 1 teaspoon cinnamon. Sprinkle this over the cake batter evenly for that signature cinnamon sugar crust.
- Bake for about 40-45 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack. This resting time helps it set for easier slicing.
Trust me, the cinnamon sugar topping is what makes this cake unforgettable. It creates that little crispy layer that contrasts beautifully with the soft apple pockets inside. The timing is key—you want to avoid overbaking so it stays moist but fully cooked.
Why You’ll Love This Gluten-Free Cinnamon Sugar Apple Cake
- Easy to make even if you’re new to gluten-free baking.
- Moist and tender crumb with nice pockets of cinnamon-spiced apple.
- Crunchy cinnamon sugar topping that adds texture.
- Versatile — serve it warm with ice cream or cool with tea.
- Perfect for fall or any time you crave a simple apple dessert.
Tips for Success When Baking Gluten-Free Cinnamon Sugar Apple Cake
- Use fresh apples that are firm, like Granny Smith or Honeycrisp, for a nice balance of tart and sweet.
- If your gluten-free flour blend doesn’t contain xanthan gum, add 1 teaspoon for better structure.
- Cream the butter and sugar well to get a lighter cake texture.
- Don’t overmix the batter once you add the dry ingredients — that keeps your cake from turning tough.
- Try to chop your apples evenly so they cook uniformly throughout the cake.
- Let the cake cool slightly before slicing to make cleaner cuts.
Storage & Reheating Instructions for Gluten-Free Cinnamon Sugar Apple Cake
Keep your cake fresh by storing it in an airtight container at room temperature for up to 2 days. After that, I recommend moving it to the refrigerator where it can last about 4 days. Before serving, warm slices gently in the microwave for 15-20 seconds, or reheat in a 300°F oven for about 5-7 minutes.
Double the cake recipe if you’re expecting guests or want leftovers. It freezes well too—wrap tightly in plastic and foil, then thaw overnight in the fridge before reheating.
Nutrition Disclaimer for Gluten-Free Cinnamon Sugar Apple Cake
Keep in mind, nutritional information can vary widely depending on the specific brands and ingredients you use. Factors like the type of gluten-free flour, butter, and apples will change calorie, fat, and sugar content. If you’re tracking macros or have dietary restrictions, I recommend calculating nutrition based on your exact ingredients and quantities.
Frequently Asked Questions about Gluten-Free Cinnamon Sugar Apple Cake
Can I use other types of fruit instead of apples in this cake?
Yes, you can try pears or even chopped berries, but keep in mind that moisture levels vary. You might need to adjust baking time slightly. Apples work best for this cinnamon sugar cake because of their firm texture and natural tartness.
What’s the best gluten-free flour to use in this recipe?
I like using a blend designed for baking that already includes xanthan gum. Brands like Cup4Cup or Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour work well. If your blend doesn’t include xanthan gum, add 1 teaspoon for proper structure.
Can I make this cake dairy-free as well?
Absolutely! Swap butter for a dairy-free margarine or coconut oil and use coconut yogurt or a dairy-free sour cream alternative. The texture will be slightly different but just as tasty.
How do I know when the cake is perfectly baked?
Stick a toothpick into the center—it should come out with a few moist crumbs but no wet batter. Also, the edges will start to pull away slightly from the pan, and the cinnamon sugar topping will be golden and crisp.
Can I prepare this cake batter ahead of time?
Yes, you can make the batter in the morning and refrigerate it for a few hours before baking. Just give it a gentle stir before pouring into the pan. Baking times might increase by 5 minutes when starting cold.
Gluten-Free Cinnamon Sugar Apple Cake
Enjoy a moist GlutenFree Cinnamon Sugar Apple Cake with 3 secret tips that make baking easier and tastier for your family and friends
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes
- Yield: 9 servings
- Category: Dessert
- Cuisine: Gluten-Free
- Diet: gluten-free
Ingredients
- 2 large apples, peeled, cored, and chopped into 1/2-inch pieces
- 1 1/2 cups gluten-free all-purpose flour (make sure it contains xanthan gum or add 1 teaspoon separately)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar, divided (3/4 cup for batter, 1/4 cup for topping)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (for moisture)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beat the softened butter with 3/4 cup sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Add eggs one at a time, beating fully after each addition, then mix in the vanilla extract.
- Alternate adding dry ingredients and sour cream: start with a third of the dry mix, stir gently, then half the sour cream, repeat until all is incorporated. Do not overmix.
- Fold in the chopped apples gently, ensuring even distribution.
- Spread the batter evenly in the prepared pan.
- Mix 1/4 cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the batter.
- Bake for 40-45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
