Gluten Free Apple Crumb Cake

Using The Really Great Food Company All-Purpose Flour

YOU WILL NEED:

Crumb Topping

• 1/2 cup RGF All-Purpose Flour
• 1/4 cup lightly packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces

Cake

• 1 cup RGF All-Purpose Flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk, room temperature
• 2 large firm apples(we use Granny Smith), peeled, cored and cut into 1/8 slices

PREHEAT OVEN TO 350*

DIRECTIONS:

1. Butter and flour an 8″ inch spring form pan.
2. Prepare crumbs first: In a large bowl, mix together the flour, sugar, ground cinnamon, and salt. Cut the butter into the flour with a pastry blender or fork until it resembles coarse crumbs. Set aside while you make the cake batter.
3. For the cake batter: In a separate bowl whisk together the flour, baking powder, and salt.
4. Using the paddle attachment on your electric mixer (or you can use a hand mixer), beat the butter until creamy smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat until incorporated. Add the flour mixture (in 3 additions), alternately with the milk (in two additions), and beat just until combined. Spread the batter onto the bottom of your prepared pan, smoothing the top with the back of a spoon or an offset spatula. 
5. Evenly arrange the apple slices on top of the cake batter and then sprinkle with the crumb topping.
6. Bake for about 45 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly. 
7. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Leftovers can be covered and stored for a few days.

USE:

(1) 8″ spring form pan

Makes 8-10 servings

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