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, divided
2 large eggs, room temperature
1 cup whole milk or unsweetened almond milk
1/2 cup unsalted butter, melted and cooled
1 tablespoon alcohol-free vanilla extract
3 medium apples, peeled, cored, and thinly sliced
1/4 cup light brown sugar, packed
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan or a square baking dish with butter or 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 blend, granulated sugar, baking powder, salt, and one teaspoon of the ground cinnamon. Ensure there are no large clumps so the cake has a uniform texture.
In a separate medium bowl, beat the eggs lightly. Stir in the milk, melted butter, and alcohol-free vanilla extract until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix. The batter should be thick and creamy.
Pour half of the batter into the prepared pan. Arrange half of the apple slices over the batter in an even layer. In a small bowl, mix the brown sugar with the remaining teaspoon of cinnamon. Sprinkle half of this mixture over the apples. Pour the remaining batter on top, followed by the rest of the apples and the remaining cinnamon sugar mixture.
Place the pan in the center of the oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown and slightly crisp. Allow the cake to cool in the pan for at least 15 minutes before slicing.
