Cinnamon And Apple Cake Gluten Free Recipes

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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

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

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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