Tuesday, June 17, 2014

Gluten Free Spiced Apple Butterscotch Cake

I didn't think I would be too into an apple cake, being the ultimate chocolate lover that I am, until I tried a Butterscotch Apple Cake before going gluten free.  I happily added it to my large collection of recipes, knowing I would certainly make it again...then I had to go gluten free.  What to do...what to do?  Make a gluten free version and spice it up...that's what to do!

Spiced Apple Butterscotch Cake 
After finding a recipe for a gluten free apple cake, I combined the best of the old and new and came up with a Spiced Apple Butterscotch Cake.  It didn't stop there, though.  It's topped with a Homemade Caramel Sauce and Homemade Whipped Cream.  Now we're talkin'!  This cake is a moist, not too sweet cake, with a tangy bite of green apple and pecans.  Butterscotch chips are sprinkled over the top before baking, and add a delicious touch of buttery sweetness, as does the drizzled Homemade Caramel Sauce on top.  This is a great summer dessert.  Enjoy!

Adapted from Barefeet in the Kitchen
Yield: 12-16 servings
Printable Recipe

2 cups brown rice flour
3/4 cup tapioca starch
1/2 cup potato starch
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups sour cream
1/2 cup milk
6 tablespoons butter, melted and slightly cooked
3 1/2 cups granny smith apples (peeled and chopped)
1 cup chopped pecans
1 package (11 oz.) butterscotch chips
Topping: Homemade Caramel Sauce  Homemade Whipped Cream

Preheat the oven to 350 degrees Fahrenheit.  Grease a 9x13 pan with butter or cooking spray.  Stir together the flours, baking powder, baking soda, spices and brown sugar.  Whisk the eggs lightly and then whisk in the sour cream and vanilla extract.  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 and pecans.

Scrape the batter into the prepared baking dish and sprinkle with the butterscotch chips.  Bake for 35-40 minutes, until the cake is golden brown and a toothpick inserted comes out mostly clean.  Serve warm with caramel sauce drizzled on top and a dollop of whipped cream.


  1. This cake tastes awesome.

  2. This looks awesome I will have to try it. I was sent the link to your blog from my grandmother that knows your mom. I adore your mom sooo much:) I have had the pleasure of meeting her and spending time with her when I have been down to AZ visting my grandparents. I was diagnosed with Hashimotos almost 6 years ago and have had to go gluten free and such so it will be awesome to have some of your insite and recipes:)

    1. I am glad your grandmother sent you the link! I think my mom is pretty amazing too! I hope you find a lot of good things to make and eat from my blog. I am so glad that it is being known that having Hashimotos almost always means going gluten free...I didn't find that out until I suffered for 15 years! You can still eat good and live a good life!

    2. That is so very true. I found out I had hashis after I had my thyroid removed. I had thyroid cancer also. I asked the doctor about it and he said oh that goes away when we take out your thyroid. I didn't learn till 3 years later that wasn't true:( I have been doing gluten free for almost a year now and I notice a big difference with that but still feel miserable most of the time so now working on getting meds correct still and healing the gut. It is a VERY challenging disease but it is awesome to meet others going through it and to learn stuff from them. Glad we can keep in touch. And yes your mom is one amazing lady, I adore her. I always look forward to seeing her when I can make it down there:) Have a blessed weekend.

  3. I just made this cake again yesterday...and I think it was even better than before! It got rave reviews from my family even though they are not gluten intolerant (my mom being one of them...and she was the one who originally made this cake for me).