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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 50 grams brown sugar (a loose 1/3 cup)
- 1 tsp ground cinnamon
- 150 grams granulated sugar
- 112 grams sunflower spread / butter
- 2 tsp vanilla extract
- 210 grams gluten free blend / plain flour (1 & 1/2 cups)
- 2 tsp baking powder
- 1 tsp xanthan gum if using a gf flour blend
- 180 ml rice milk or light coconut milk
- 1 medium apple, diced into small chunks
Method
- Preheat the oven to gas 4 / 180C / 350F and grease & flour a standard 9 x 5 loaf tin
- Mix the brown sugar and cinnamon together and set aside
- Cream the granulated sugar and sunflower spread together until light and fluffy, then mix in the vanilla extract
- Add in the milk then sift in the flour, baking powder and xanthan gum if using together, stirring into the creamed mixture until just combined
- Gluten free flour is thirsty so add more milk if you need it, the consistency should be thick like a banana bread batter
- Pour half of the batter into the loaf tin and spoon a line of the cinnamon sugar down the centre
- Use the end of the spoon or a clean finger to gently swirl the cinnamon mixture around a little
- Now evenly spread half of the diced apple on top and pat in slightly
- Pour the rest of the batter on top of the apple layer
- Repeat the cinnamon sugar line and swirl it, then gently pat the last of the apple into the top of the cake.
- Save a pinch of the cinnamon mixture for sprinkling over the very top
- Bake for 70 minutes, the top should be caramelized and the cake pulled in from the edges of the tin
- Let stand in the tin for 10 minutes for the outside to set enough to be able to release, then run a sharp knife around the edge and remove from the tin
- Serve immediately with hot custard poured over, it will be slightly gooey in the middle.
- Here's my free-from recipe link.
