Chock full of apples, raisins, pecans, and spices these little cakes = cozy comfort.
Despite the name this is not my grandma’s apple cake recipe. One of my readers submitted this recipe for conversion to gluten free. I don’t know who her grandma is but after tasting these gems I know she’s an incredible baker.
Before making these I thought the apple cakes would be good but once I tasted them I realized they are incredible. They look innocent enough but every bite leads to wanting to take another and another. The balance of spices to apple, raisins, and nuts is perfect.
They are sweet and spicy, warm and cozy. They taste like winter, holidays, and family get togethers in warm kitchens surrounded by love and enticing aromas.
I made these using this mini bundt pan but a regular bundt pan, 2 round cake pans, or even a cupcake pan can be used as well. They need no icing, not even a sprinkle of powdered sugar, they are perfection on their own.
- ¾ cup sorghum flour
- ¾ cup white rice flour
- ½ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup white sugar
- 1 cup light brown sugar
- ½ cup (1 stick) butter, melted
- 3 large eggs
- 4 cups peeled and diced apples
- 1 cup raisins
- ½ cup chopped pecans
- Preheat oven to 325 degrees. Grease and (rice) flour two mini bundt pans, one bundt pan, two 9-inch round cake pans, or two muffin pans.
- In medium bowl combine sorghum flour, white rice flour, potato starch, xanthan gum, baking soda, allspice, cinnamon, and salt. Set aside.
- In mixing bowl beat butter, white sugar, and brown sugar until well combined. Mix in eggs. On low speed, beat in flour mixture. Using spatula fold in apples, raisins, and pecans.
- If using mini bundt or cupcake pan, fill cups ⅔ full. Bake in preheated oven 40-45 minutes until toothpick comes out clean. If using a regular bundt or cake pans they will probably need to bake about 10 minutes longer.
- Let cool 5 minutes in pan then invert on wire rack to finish cooling. Store in an air tight container on counter or freeze in a freezer bag.