This turned out soooooo yummy! Especially warm and right out of the oven! I think I gained 5 lbs in the 2 days after making this!
{Gluten Free} Apple Cinnamon Pound Cake
Author:
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- 1 C butter or margarine, room temperature
- 2 1/2 C sugar
- 1/2 C light brown sugar, firmly packed
- 1 C sour cream
- 2 tsp. vanilla extract
- 6 eggs
- 3 C all purpose flour (gluten free flour)
- (if doing g.f. add 1.5 tsp xanthum gum)
- 2 tsp. cinnamon
- 1/2 tsp. baking soda
- (for g.f.-1/4 baking powder)
- 1/2 c apple sauce
- 2 Granny Smith apples, cored, peeled and chopped
Instructions
- Preheat oven to 350.
- Spray bundt pan and/or cupcake tins with nonstick cooking spray.
- Place the butter in a large mixing bowl.
- Add both sugars in the bowl.
- On medium speed beat until light and fluffy about 3 minutes.
- Add the sour cream and vanilla.
- Continue beating 1 minute making sure to scrape the sides.
- Add the eggs and beat for another 2 minutes or until all the ingredients are incorporated together.
- In a separate bowl combine the flour, (xanthum gum), cinnamon, baking powder, and baking soda.
- Pour the dry mixture into the egg mixture.
- Beat on low speed just until blended.
- Add in the apples and apple sauce until just mixed.
- Pour the batter into pan until it’s 2/3 full.
- You will probably have extra batter, I made cupcakes out of that.
- Bake 80 minutes or until a toothpick inserted in the center comes out clean.
You can have fun and experiment with this recipe by adding bananas, raisins or nuts.
Check out my other apple recipes:
Happy Fall Apple Baking!
