Description
This Gluten Free Apple Cake, also known as Gluten Free Sharlotka, is a delightful and moist dessert featuring layers of thinly sliced Gala apples atop a crunchy base of crushed gluten-free cookies or sliced almonds. The batter, made with eggs, sugar, gluten-free flour, and a hint of vanilla or almond extract, bakes into a tender cake that perfectly complements the fresh apples. Finished with a light dusting of confectioners’ sugar, this dessert is both elegant and comforting, ideal for apple lovers seeking a gluten-free treat.
Ingredients
Base
- 1 cup crushed gluten-free cookies or sliced almonds
Apple Layer
- 4 large Washington State organic Gala apples (peeled, cored, and sliced widthwise into 1/4-inch thick circles)
- 1/4 cup sugar
- 1/4 cup butter (cut into small cubes)
Batter
- 4 large eggs
- 1 cup sugar
- 1 teaspoon vanilla or almond extract
- 1 cup gluten-free flour
- Pinch of kosher salt
Finishing
- Confectioners’ sugar (for dusting, optional)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper, then grease the paper and the sides of the pan with butter or oil to prevent sticking.
- Create Base Layer: Sprinkle the crushed gluten-free cookies or sliced almonds evenly along the bottom of the prepared cake pan. This base will absorb the juice from the apples during baking and create a crunchy topping.
- Prepare Apples: Peel and core the apples. Slice each apple into thin circles approximately 1/4 inch thick to ensure a beautiful layered design and even cooking.
- Arrange Apples and Add Sugar and Butter: Layer the apple slices directly on top of the cookie or almond crumbs in the pan, using as many layers as necessary. Sprinkle 1/4 cup sugar evenly over the apples. Dot small cubes of butter in a ring around the apples about 1 inch from the pan sides, leaving the center bare for even melting.
- Make Batter: Using a standing mixer or electric hand mixer, beat the eggs with 1 cup sugar for 8–10 minutes until thick, pale yellow, and ribbon stage. Gently fold in the vanilla or almond extract. Gradually add gluten-free flour and a pinch of kosher salt in two additions, folding each time just until combined to maintain airiness.
- Combine Batter and Apples: Pour the batter evenly over the arranged apples in the pan. Use an offset spatula or spoon to gently flatten the surface and ensure the batter settles between the apple slices all the way to the bottom.
- Rest Batter: Let the assembled cake stand for 5 minutes to allow the batter to settle fully around the apples and crumbs.
- Bake: Bake in the preheated oven at 350°F for 1 hour, or until the top is golden brown and a cake tester inserted in the center comes out clean.
- Cool and Unmold: Transfer the pan to a cooling rack and allow to cool for 15 minutes. Carefully remove the springform pan and parchment paper, then flip the cake onto a serving plate or cake stand so the apple slices and crumbs are on top.
- Serve: Dust with confectioners’ sugar if desired and serve warm or at room temperature. The cake keeps well in the refrigerator for up to 5 days.
Notes
- Using thin apple slices creates an attractive layered design and ensures even baking.
- Crushed gluten-free cookies add texture and soak up apple juices during baking, preventing sogginess.
- The resting time before baking helps the batter to settle nicely around the apple slices for uniform texture.
- Make sure to beat the eggs and sugar until thick and ribbon-like for a light and fluffy cake texture.
- This cake can be stored in an airtight container in the fridge for up to 5 days.
- For added flavor, try using almond extract instead of vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
