Recipe for Gluten-Free French Apple Cake
A year ago, when I received my Cook’s Illustrated Magazine, I swooned over their recipe for French Apple Cake. The bottom layer is moist with sliced apples and custard, the top layer is more cakey and the whole thing is sprinkled with a generous topping of sugar. It took me a year to try and make a gluten-free version. I’m not quite sure why I waited so long because the results were outstanding.
Jump to RecipeSeptember has always meant apples to me ever since I had my first job at Bloomingcamp Apple Ranch some 24 years ago (could it really be that long…gasp!). Part of my job was to help customers select the right variety of apple for the job. Did they want to make them into pies, or eat them out of hand? Were they canning a big batch of applesauce, or did they want to through some in with their pork roast? Did they like their apples sweet, crisp, or tart? Whatever their plans were, I could help them pick the very best apples.
I remember the bracing air in the cold storage room where we stored apples by the bushel. I can still hear the cha-ching of the old fashioned register when me made a sale. But my most present memory, the one that still comes to me in my dreams, is the painfully persistent aroma of pies baking in the back. We swept and sold, advised and lugged bushels, always in a haze of cinnamon, sugar, and baking apples.
Now I consider it the most beautiful scent known to man, that of pies, especially apple, in the oven. But back then, when one of my jobs was to muscle off the apple goo, deeply caramelized and fiercely clinging to the huge sheet pans on which the pies baked, the fragrance was too much for me. It was an assault on the senses. Happily, I’ve outgrown that particular olfactory overload and each fall I cook with apples often, both in sweet and savory applications.
This Gluten-Free French Apple Cake is a beautiful confection–perfect for fall picnics. Because it is naturally light on flour, it converted amazingly well using my gluten-free flour blend and a little almond flour for flavor and structure. I think you will LOVE it. And yes, it smells so good when it’s baking in the oven.
LOVE APPLES? HERE ARE A FEW OF MY FAVORITE RECIPES:
- Apple Hand Pies
- Winter Salad with Radicchio, Apple, and Walnut
- Dutch Apple Pie
- Gluten Free Mini Caramel Apple Cakes
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Gluten-Free French Apple Cake
Equipment
- Springform Pan
Ingredients
- 1½ pounds granny smith apples (peeled, cored and cut into 8 wedges, and sliced ⅛ inch thick crosswise)
- 1 tablespoon brandy
- 1 teaspoon lemon juice
- ¾ cup all purpose gluten-free flour blend
- 2 tbsp all purpose gluten-free flour blend
- ¼ cup almond flour (or coconut flour)
- 1 cup sugar (plus 2 tbsp for sprinkling on top)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum (omit if your flour blend already contains it)
- 1 large egg
- 2 egg yolks
- 1 cup canola oil (or coconut oil)
- 1 cup whole milk (or dairy free milk of your choosing)
- 1 teaspoon pure vanilla extract
Instructions
- Place the oven rack in the lower third of the oven and set the temperature to 325 degrees. Spray a 9-inch springform pan with gluten-free cooking spray and place on a foil lined, rimed baking sheet.
- Place apple slices on a microwave safe plate or pie dish, cover and microwave on high for 3 minutes, or until apples are slightly tender and pliable. Drizzle with brandy and lemon juice and let cool for 15 minutes.
- Place ¾ cup of gluten-free flour blend, almond flour, 1 cup of sugar, baking powder, salt and xanthan gum in a large mixing bowl. Whisk to combine. Add one egg, oil, milk and vanilla extract and whisk until smooth. Scoop out one cup of the batter and place in another medium bowl.
- Add egg yolks to the larger portion of the batter and whisk to combine. Fold in the cooled apple slices and pour mixture into the prepared pan, smoothing the top with an offset (or rubber) spatula.
- Whisk remaining 2 tablespoons of gluten-free flour blend into the remaining batter and smooth batter evenly over the apple mixture in the pan, taking care to spread it all the way to the edges.
- Sprinkle the top with the remaining 2 tablespoons of sugar and bake until the center of the cake is set, about 1 hour and 15 minutes.
- Transfer pan to a wire rack and allow to cool for 5 minutes. Run a knife around the edge of the cake along the sides of the pan and let cool completely, about 2 hours more (if you can). Cut into wedges and serve.
Just made it today, and everyone loved it!
I made this yesterday and the cake came out “gummy” like it wasn’t done. I baked it for 75 minutes at the 325 temperature. Not sure what I did wrong. I can only think that maybe the apples had too much juicy in them when I put them in the cake batter. Was so disappointed.
The center of the cake does have a custard texture that is very moist.
this cake looked great but tasted awful. I served it to a group of women and half of them didn’t finish it. It is really tasteless. If you make it add cinnamon or nutmeg and leave out the brandy which couldn’t be tasted anyway.
Sorry you didn’t like it. It’s a favorite in my house. Maybe it was the apples you used.
I’ve made this 3x, and everyone really liked it. Based on similar reviews, I think either the ingredients used, or the execution may be the reason it wasn’t successful. It’s happened to all bakers.
This gf cake looks amazing. Can’t wait to try it. Do you have to use a springform pan?
You don’t. You can use the same size cake pan but make sure to spray it well with cooking spray and line it with parchment.
Hi Carol, thank you for your comment. While many people have questions and concerns about brandy and other spirits, pure distilled brandy is considered gluten free. In fact, brandy is made from grapes, so unless it’s had some other flavoring added, it is safe for celiacs. Of course, you are always free to leave it out if you prefer.
My family loved this cake. It was really good. I did not use brandy I used extra vanilla and then added a little cinnamon with the sugar on top. Will definitely make this again.
Your modifications sound great – thanks for much for the comment. I’m glad you loved the cake!
So delicious!
I haven’t tried this recipe yet but I just wanted to check with you, does the recipe really call for a cup of oil ?
Hi Dawn – yes it does! The result isn’t an oily cake at all, it’s quite moist and delicious.
This was delicious and so special! I love the texture and it couples very well with vanilla bean ice cream, as suggested. I will make it again. I did not get the wonderful crusty top for some reason. I followed the recipe exactly, except I used avocado oil instead of canola. That shouldn’t have changed anything. Maybe it was my flour. I used Bob’s Cup for Cup. Bummer. But it was still fabulous. Thank you for the beautiful recipe!
Glad you enjoyed it! It may be that your oven temperature is a bit off? You could always briefly raise the temp at the end of baking to see if that helps crisp it up a bit as well.
Going to make this can I use a Dutch oven and do I need to change any ingredients or baking time?
I have never tried it in a Dutch oven so I can’t really offer any suggestions. Please let me know how it goes!
Your French apple cake was a big hit at a family dinner. Two people asked for the recipe! I made it without the brandy but I added 1 teaspoon of cinnamon to the apple batter. I also used turbinado sugar instead of white sugar on the top before baking.
This baked up BEAUTIFULLY. I used a mandoline to slice the apples really thin, and used just a bit more than the recipe called for since I wanted to use up our last PYO apples. The cake smells delicious and has a lovely deep golden, sugar-crisp top. I am so impressed. Thank you for sharing this recipe!
Hi Karen – I’m so glad you loved it. Using a mandoline is a fabulous idea!
Hi Alison……thanks so much for including a link for your flour-blend!
Have you tried it with using 1/2 oat flour & 1/2 almond flour? (I want to make this but need to find sorghum flour to create ‘your blend’) ;D
Thanks!!!
Zoritsa
I make this cake I love it it a good gluten free recipes thank to sharing
Hi! I tried this recipe and the flavor was great. However, it was extremely oily. I I’m wondering if it’s because I used a liquid coconut oil intended for baking?? It was super weird. I will be trying again.
I haven’t experienced that myself. I prefer to use a neutral cooking oil. These days, it’s avocado. Thanks for your comment!
This was a delicious cake made for Christmas.