Gluten Free Toffee Apple Cake

Gluten Free Upside-Down Toffee Apple Cake is the perfect use for over-ripe apples.

After getting back from a week on holiday – to France, where I couldn’t unfortunately have a tarte tatin, because of all that gluten – I looked at the fruit bowl and realised we hadn’t eaten all the apples before we left. They were now a little too soft to enjoy (nothing is worse than a floury apple) so I decided to try an upside down apple cake.

Usually upside-down cakes are made with pineapple, but combining it with a tarte tatin and making it with sliced apples works just as well – the toffee makes it extra tasty!

This would go great as a treat around Bonfire Night, a more grown-up version of sticky toffee apples (or candy apples, to our American friends) that you won’t break your teeth on, but to be honest it’s delicious and works all year round.

Print Recipe
Gluten Free Upside-Down Toffee Apple Cake
upside down toffee apple cake
Course Cakes
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the Cake
Course Cakes
Prep Time 20 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the Cake
upside down toffee apple cake
Instructions
  1. Grease 23cm/9in loose bottom tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4.
  2. For the topping, put a pan over a high heat. Add the sugar and 1-2 tablespoons of water and cook until it the sugar melts and turns amber – do not stir. Remove from the heat and carefully pour the toffee into the lined baking tin, cover the base completely. Place the apple wedges in rows on top of the toffee.
For the cake
  1. Cream the butter and sugar until pale and fluffy.
  2. Sift together the flour, Xantham Gum and bicarbonate of soda and add a tablespoon at a time of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used.
  3. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Place the cake onto an oven proof tray to catch any caramel that escapes from the tin.
  4. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
  5. Allow the cake to cool for a few minutes, this allows the caramel to set a little.
  6. Place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin.

Leave a Reply

Your email address will not be published. Required fields are marked *