This lightly sweetened and spiced cake is filled with chunks of apple, then drizzled with warm caramel sauce just before serving. A sprinkling of raw sugar over the top of the cake adds a bit of crunch and sweetness as well. If caramel sauce isn’t your thing, this cake was also delicious with a dollop of lightly sweetened whipped cream on top!
My whole family enjoyed this dessert. My preference was for the warm caramel sauce, my husband preferred the whipped cream and my kids voted for both. The cake is great all by itself, but the caramel and whipped cream take it right over the top.
- 2 cups brown rice flour *
- 3/4 cup tapioca starch *
- 1/2 cup potato starch *
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 2/3 cup light brown sugar
- 2 eggs
- 1 1/2 cups sour cream
- 1/2 cup milk
- 6 tablespoons butter melted and slightly cooled
- 3 1/2 cups apples I used 2 huge honeycrisp apples, peeled and diced into 1/4" pieces
- 1/4 cup raw sugar any large grain sugar should work
- Topping: Salted Caramel Sauce or Vanilla Whipped Cream
- * if you aren't in need of a gluten free recipe substitute 3 cups all purpose flour for the items marked with an *
- Preheat the oven to 400 degrees. Grease a 9x13 pan with butter. Stir together the flours, baking powder, spices and brown sugar. Whisk the eggs lightly and then whisk in the sour cream. Add the milk and butter and whisk until smooth. Add the dry ingredients to the wet and stir just until combined. Gently fold in the apples.
- Scrape the batter into the prepared baking dish and sprinkle generously with large grain sugar. Bake for 35-40 minutes, until the cake is golden brown and a toothpick inserted comes out mostly clean. Serve warm with warm caramel sauce poured over the top. (Lightly sweetened whipped cream is also delicious with this cake.) Enjoy!
You can bake this cake in just about any type of pan. Simply adjust the cooking time accordingly. The small individual serving dish pictured below required just 20 minutes to bake.
Jenn S says
That looks decadent and oh so delicious!! And I know I could just spoon that caramel sauce directly into my mouth!! YUM!
Lita says
Love the cake and caramel sauce. I have that same plate. Got mine from a Harry and David's gift box. Thanks for sharing. Pinned.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
Carla TePaske says
Yummy! We have lunch guests coming Friday…guess what I am going to make for dessert. 🙂 Thank You!
Tricia @ Saving room for dessert says
I see we are thinking a little alike these days~ Your cake is lovely and of course your caramel sauce is a favorite at our house. I have apple cake on the list so I better get on with it! Have a lovely day sweetie!
Magnolia Verandah says
Keep meaning to make some salted caramel sauce – this looks so tempting.
Sandra Marschall says
I have some Cortland apples that I will be using with this recipe. Has anyone baked this in a bundt pan? I am wondering if there is enough batter to make the bundt and how long to bake it.
Mary says
I think it would work in a bundt pan. The bake time would probably need to be increased by at least 10 minutes, just test for doneness with a toothpick. I hope that helps!
Serena Bakes Simply From Scratch says
This looks amazing Mary! I'm pinning this to my gluten free board, so delicious!
Elaine says
Is it possible to list the nutritional information with the recipes. I have type 2 diabetes and would like the carb info using white whole flour for the Apple Spice Cake with salted caramel sauce.