Cinnamon And Apple Cake Gluten Free Recipes

CINNAMON AND APPLE CAKE (GLUTEN-FREE)

Cinnamon and Apple Cake (Gluten-Free) image

A nice plain cake to enjoy anyday. This recipe uses a purchased blended self-raising gluten-free flour- I like to use Orgran brand

Provided by Jubes

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups gluten-free self-raising flour
170 g butter, softened
2/3 cup caster sugar
1 teaspoon vanilla essence
1 teaspoon ground cinnamon
3 eggs
1/2 cup plain yogurt
8 teaspoons water (2 tablespoons)
1/2 cup freshly grated apple

Steps:

Preheat your oven to 160°C
Grease well and line a 22cm round cake pan.
Sift the gf self-raising flour into a large bowl and set aside.
Beat the butter with the caster sugar, until light and creamy.
Add the vanilla essence and the cinnamon. Mix well.
Add the eggs and beat well.
Lightly fold in the flour, yogurt and water.
Grate the apple and then fold it lightly into the cake mixture.
Bake in the cake pan for 50 -55 minutes or until a skewer inserted in the centre comes out clean.
NOTE: Check how the cake is baking at about 40 minutes baking time and if it is browning too much before cooking through- lightly cover with foil and continue baking.
Allow the cake to cool in the tin for 10 minutes and then cool on a wire rack.
Dust with icing sugar to serve.

Nutrition Facts : Calories 172.3, Fat 12.9, SaturatedFat 7.8, Cholesterol 78.1, Sodium 123.3, Carbohydrate 12.6, Fiber 0.2, Sugar 12.2, Protein 2.1

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE

Gluten-Free Cinnamon Streusel Coffee Cake image

Try this gluten-free version of a classic breakfast treat-it will please the whole family!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h25m

Yield 9

Number Of Ingredients 15

Ingredients

1/2 cup packed brown sugar
1/3 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
1 1/2 teaspoons ground cinnamon
1/4 cup cold butter
3/4 cup granulated sugar
6 tablespoons butter, softened
2 eggs
1/2 cup milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 390, Carbohydrate 61 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 36 g, TransFat 1/2 g

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