You can smell it baking as the aroma of warm spice and apple fills the air! This cake is similar to an applesauce spice cake, very moist and loaded with spice flavor.
Apple pieces bring a bit of texture and boldness to the table. The cake is not heavily sweet, and using honey to replace some of the sugar, makes me feel like it’s almost good for me! That means we can have it for breakfast right?!
The topping will possibly sink a little into the cake. Don’t worry if this happens, as it will still taste wonderful just below the top of the cake also! One way to keep the topping from sinking into the cake is to add halfway through the baking.
This is a cake of comfort for me. I remember coming home from school and my mom having spice cake ready for a snack for us. I can still taste the warm cake with lots of cinnamon and nutmeg. There are some big memories in this one. Sometimes my walk home was horrific as I had to walk by a large barking doberman pinscher, that would corner me and paralyze me. This cake could and can smooth over the hurts on those days! But it’s terrific on the best of days too!
Delicious served with a little dollop of whipped heavy cream, plain, or with powdered sugar. Serve it warm, right out of the oven or the next day.
It is best enjoyed the first few days, so bring a few pieces to share with your neighbors and friends. They’ll be happy you did!
~Laura
(revised 09/2022)
Apple Spice Cake with Crumb Topping (Gluten Free)
Ingredients
Cake Batter
- 1 cup (120 grams) millet or brown rice flour gluten free
- ¼ cup (37 grams) Bob’s Gluten Free 1 to 1 Baking Flour
- ½ cup (54 grams) finely ground almond meal or almond flour gluten free
- ½ cup (54 grams) tapioca starch gluten free
- 2 ½ teaspoons baking powder gluten free
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon gluten free
- 1 ¼ teaspoons nutmeg gluten free
- 1 teaspoon pumpkin pie spice gluten free
- ½ cup honey
- ½ cup brown sugar, packed
- ¼ cup organic cane sugar
- 1 cup vegetable oil or canola oil (you can substitute ½ the amount of oil with avocado or extra light virgin olive oil)
- 3 large eggs
- 2 teaspoons vanilla gluten free
- 1 ¾ cups peeled, chopped Granny Smith or other tart apple 1/2" x 1/2" x 1/4" pieces
Crumb topping:
- ¼ cup brown sugar, packed
- ¼ cup pecans, chopped
- ¼ cup almond flour gluten free
- ½ teaspoon cinnamon gluten free
- 1½ tablespoons butter cut in small pieces
- Note: If you need this cake to be certified gluten free, please use gluten free flours, baking powder, honey, spices, vanilla, and sugars.
Instructions
- Preheat oven to 350 degrees. Grease a 8” square pan and set aside.
- Combine millet flour (or brown rice flour), Bob’s Gluten Free 1 to 1 Flour, almond flour or finely ground almond meal, tapioca starch, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice in a medium size bowl.
- In another bowl or stand mixer bowl, add honey, brown sugar, cane sugar, and oil. Combine on low speed for 30 seconds. Add the eggs and vanilla and mix on medium for three minutes more. Add the dry ingredients into the stand mixer bowl. Mix on medium until well combined.
- Add the chopped apples and stir either by hand or in the mixer, with the setting on low speed for 20 seconds, or just until combined. Scrape the batter into the greased pan.
- To make the topping, in a small bowl, stir together the almond flour, brown sugar, chopped pecans, and ½ teaspoon of cinnamon.
- Sprinkle the topping gently on the top of the cake batter, topping evenly. Then add the butter pieces spread evenly across the cake top.
- Bake at 350 degrees for 40-45 minutes. Check at 38 or 40 minutes with a toothpick poked into the center. Continue baking until toothpick comes out clean.
- Slice a piece for you and a loved one to enjoy while warm! It's delicious topped with whipped cream or ice cream too!
