Moist Honey Apple Butter Cake with Dreamy Glaze - It's Gluten Free

5 from 3 votes

Moist Honey Apple Butter Cake with Dreamy Glaze - It's Gluten Free

Fall Baking at its best! A wonderful not too sweet cake that is simple to make with great texture. Homemade Apple Butter recipe included. The perfect Honey Apple Butter Cake for any celebration, or a simple weekday treat.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American, Jewish

Keyword: Gluten Free Moist Honey Apple Butter Cake, Moist Honey Apple Butter Cake, Moist Honey Apple Butter Cake with Dreamy Glaze - It's Gluten Free

Servings: servings

Author: Karen Sheer a zest for life

Equipment

9 inch round cake pan

Ingredients

Dry Ingredients:

1 1/2 cups all purpose gluten free flour blend (I use
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoon pumpkin pie spice

Wet Ingredients

2 large eggs I ude pasture raised
1/2 cup neutral oil such as expeller pressed safflower oil
2/3 cup raw honey
1/4 cup greek yogurt
1 1/4 teaspoons pure vanilla extract
1 cup apple butter* see my recipe!

Dreamy Yogurt Glaze with Apple Butter Swirl:

2 tablespoon organic coconut oil
2 teaspoons raw honey
2 tablespoons greek yogurt
1/2 teaspoon pure vanilla extract
1/2 cup PLUS 2 tablespoons confectioner's sugar
4 teaspoons apple butter (for swirl)

Instructions

Place a parchment circle inside 9" cake pan. Lightly greased with oil, add a scant amount of GF flour, swirl and tap out.
Preheat oven to 350 degrees.
Add DRY ingredients to a large bowl, mix to combine well.
Add WET ingredients to a medium bowl. Combine well with a wire whisk.
Make a well in DRY bowl; add WET ingredients and swirly combine with a rubber spatula. Now use wire whisk and whisk until the batter is smooth, about 15 strokes. Pour batter into the prepared pan. Bake in the middle rack of your oven for 32 - 35 minutes until cake has risen, and feels firm on top. Do not underbake this cake. Cool on a wire rack.

Dreamy Yogurt Glaze with Apple Butter Swirl:

Add coconut oil and honey to a medium sized glass or ceramic bowl. Microwave on low power until just melted, not boiling. Add yogurt and vanilla, blend in with a wire whisk.
Add 1/2 cup plus 2 tablespoons confectioner's sugar, whisk until smooth. Refrigerate 30 minutes while the cake cooks.

Frost Cake:

Cool cake completely. Top with the frosting to just cover.
Add 8 half teaspoon dollops of Apple Butter over the frosting, spacing evenly. Use a skewer or toothpick and SWIRL the apple butter decoratively into the frosting. Enjoy!
Refrigerate the cake if not eating immediately. Cake is very moist and delicious, freezes exceptionally well too!

Notes

RECIPE: Easy Silky Macoun and McIntosh Apple Butter

Pumpkin pie spice: cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition