This cake is unbelievably moist and very, very closely resembles a cake made with flour. It stays beautifully for days after it’s been baked.
Makes 1 Bundt or Tube cake
1 cup Bob’s Red Mill all-purpose gluten free flour blend
2 cups starchy type of gluten-free flour, such as Cup for Cup, XO Baking Flour or Compliments)
1 cup granulated sugar
¾ cup brown sugar
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
4 eggs
1 cup vegetable oil
¼ cup honey
1 ½ tsp vanilla
¼ tsp almond extract
4 cups chopped, peeled and cored apples
1 cup walnuts or pecans pieces
Preheat oven to 350°F. Grease a Bundt or tube pan.
In a large mixer bowl, whisk together the flours, sugars, cinnamon, soda and powder and salt.
In a medium bowl, whisk together the eggs, veg oil, honey, vanilla and almond extract. Add to the dry ingredients. Beat with the paddle attachment on medium-low speed for 1 minute. Scrape the bowl and beat on medium-high speed for another minute.
Remove the bowl and, using a wooden spoon, stir in the apple and nuts. Transfer to the Bundt pan and bake for 60 minutes.
Let stand for 10 minutes before removing the cake from the pan. Ice with a caramel icing or white sugar glaze.
