A loaf of gluten free apple pecan pound cake. Slices on the side.
Gluten free

Gluten-free apple pecan pound cake

3 comments

Delicious apples, nuts and gluten-free flour make this gluten free apple pecan pound cake slightly sweet, light and perfect for breakfast, brunch or afternoon tea.

Delicious gluten-free apple pecan pound cake
Delicious gluten-free apple pecan pound cake

If cake could be called “healthy” – this would be it. Have guests stopping by or family visiting for the holidays? I recommend this easy recipe to keep everyone happy. Your guests won’t even know it’s made with gluten-free flour. Granny-smith apples add just the perfect amount of tart yet sweet apple flavor to the cake. They are crisp apples and when cooked their natural sweetness comes out.

This post contains affiliate links. See policy for full disclosure.

Ingredients

1 1/3 cup peeled and chopped granny smith apples
½ cup butter, softened
1 ¼ cup sugar
1 ¼ tsp vanilla extract
3 eggs
1 cup gluten-free flour mix (like Namaste all-purpose gluten-free flour blend)
½ tbsp. baking powder
½ tbsp. cinnamon
½ cup chopped pecans

Toppings

  1. Add 1 tbsp brown sugar to ¼ cup Udi’s gluten free granola, mix. Add this topping to the top of the cake batter just prior to baking.
  2. Sprinkle 1 tbsp confectioner’s sugar through a sieve lightly on top of the cake when it is baked and cooled completely.
Light, delicious apple pecan pound cake.
Light, delicious apple pecan pound cake.
Granny-smith apples - tart, sweet and perfect in this recipe.
Granny-smith apples – tart, sweet and perfect in this recipe.

Preheat the oven to 325 F. Melt 2 tbsp of the butter in a skillet and sauté the apple until they soften, then set aside. In a mixing bowl, cream the remaining butter with the sugar until it is fluffy. Add the vanilla. Add one egg at a time and incorporate well. In a separate large bowl, sift the flour, baking powder and cinnamon. Slowly incorporate the dry ingredients into the wet until blended. Fold in the apples and the pecans last. Grease and flour a loaf pan. Add the cake mixture to the pan. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into the cake. Cool for 5 minutes, then remove the loaf from the pan onto a rack to continue cooling.

Tip
After a few minutes of cooling – use aluminum foil to help you flip the pound cake out of the loaf pan. Then carefully turn the cake over right side up to continue cooling on a rack. I find if I cool cakes or loaves in the loaf pan, they get soggy from the steam.

Getting ready to flip it - - cooling the cake.
Getting ready to flip it – – cooling the cake.

Gluten-free apple pecan pound cake

Delicious apples, nuts and gluten-free flour make this cake slightly sweet, light and perfect for breakfast, brunch or afternoon tea.

  • 1 1/3 cup granny smith apples (peeled and chopped)
  • 1/2 cup butter (softened)
  • 1 1/4 cup sugar
  • 1 1/4 tsp vanilla extract
  • 1 cup all-purpose gluten-free flour mix ((Namaste))
  • 1/2 tbsp baking powder
  • 1/2 tbsp cinnamon
  • 1/2 cup chopped pecans
  1. Preheat the oven to 325 F. Melt 2 tbsp of the butter in a skillet and sauté the apple until they soften, then set aside.
  2. In a mixing bowl, cream the remaining butter with the sugar until it is fluffy. Add the vanilla. Add one egg at a time and incorporate well.
  3. In a separate large bowl, sift the flour, baking powder and cinnamon. Slowly incorporate the dry ingredients into the wet until blended. Fold in the apples and the pecans last.
  4. Grease and flour a loaf pan. Add the cake mixture to the pan. Bake in the oven for approximately 1 hour or until a knife comes out clean when inserted into the cake. Cool for 5 minutes, then remove the loaf from the pan onto a rack to continue cooling.

Finishing the cake:

  1. Add 1 tbsp brown sugar to ¼ cup Udi’s gluten free granola, mix. Add this topping to the top of the cake batter just prior to baking.
  2. Sprinkle 1 tbsp confectioner’s sugar through a sieve lightly on top of the cake when it is baked and cooled completely.

Recipe complements northwestspoon.com
Join our newsletter for more great recipes delivered right to your inbox.

 

3 Comments

  1. This looks so yummy! And I bet it would be great with almond flour and coconut oil instead of butter to make it even healthier 😀

     
    • Michelle Barsness

      Emily, That’s a great idea for dairy free. Almond flour is quite sweet which will alter the balance of the tart-sweet green apple flavors. So if there is a way to cut the almond flour by mixing it with a gluten-free flour or alternative such as finely ground pecans (in a food processor), that might work better. Enjoy!

       
  2. Hey Michelle! This apple pecan pound cake sounds really good! I’ve been thinking about using apples since they are currently everywhere – and this sounds like a good way to use them!

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Don’t miss a recipe! Subscribe to our newsletter.