2 cups gluten-free all-purpose flour blend with xanthan gum
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup vegetable oil
2 large eggs
1/2 cup milk of choice
1 teaspoon alcohol-free vanilla extract
3 large apples, peeled, cored, and diced
1/4 cup brown sugar for the topping
1 teaspoon extra cinnamon for the topping
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan or a square baking dish with a bit of oil and line the bottom with parchment paper to ensure easy removal after baking.
In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, salt, and the two teaspoons of ground cinnamon. Make sure there are no large clumps of flour to ensure a smooth batter later on.
In a separate medium bowl, beat the eggs lightly. Add the vegetable oil, milk, and alcohol-free vanilla extract. Whisk until the mixture is fully combined and the eggs are well incorporated into the liquids.
Pour the wet ingredients into the dry ingredients. Using a large spoon or a spatula, stir the mixture until just combined. The batter will be quite thick, which is exactly what you want to support the weight of the fresh fruit pieces.
Gently fold the diced apples into the thick batter until they are evenly distributed. Pour the mixture into your prepared baking pan and smooth the top with your spatula. In a small bowl, mix the brown sugar and the extra teaspoon of cinnamon, then sprinkle this mixture evenly over the top of the cake.
Place the pan in the center of the oven and bake for 45 to 55 minutes. You will know it is done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes before transferring it to a wire rack or serving platter.
