This cake turns out deliciously soft and moist, especially when you use gluten-free flour. Unfortunately, the gluten-free version does fall apart more easily than the one with regular flour, but you can either patch the cake back together (pictured above), or slice it up and bring only the nicest pieces to a party. Your friends won’t mind.
- You can substitute a pear for an apple if necessary.
- If you don’t have nutmeg, you can use 1 1/2 teaspoons cinnamon and 1 1/2 teaspoons allspice instead.
- You can omit the raisins or cranberries if you don’t have or want to use them.
Apple Spice Cake
Adapted from All Recipes
- 2 cups gluten-free OR all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 apples, peeled, cored, and chopped
- 1/2 cup cranberries OR raisins
- Preheat oven to 350ºF. Butter a bundt pan.
- If using raisins, cover them with warm water, let soak for 10 minutes, and then drain.
- Cream together butter and sugar.
- Mix in eggs and vanilla.
- Mix in spices, baking soda, and salt.
- Mix in flour.
- Stir in apples and cranberries OR strained raisins until well blended.
- Pour batter into prepared pan.
- Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan.
- Once cool, shake pan to loosen cake. Turn onto serving plate.