A moist and delicious cake topped with sweet apples, cranberries, and a coconut sugar crumb topping. Makes a delicious breakfast, afternoon treat, or impressive dessert! Free of gluten, dairy, and refined sugar.
Of all the desserts, anything cake-y or bread-y usually get my attention first, while my hubby prefers fruity desserts, like pies or crisps. This cake is the best of both worlds—fluffy yellow cake + apple crisp…the perfect marriage!
I like to toss a handful of cranberries into my apple desserts because it adds just a bit of tart to contrast the sweet. The batter is a moist yellow (gf) cake naturally sweetened with honey & maple syrup, which is then topped with thinly sliced apples and a cinnamon-coconut sugar & pecan crumble—yep, it tastes as good as it sounds!
This cake would be perfect with your morning coffee, as an afternoon treat, or an evening dessert. Its rustic beauty is sure to impress your family and friends too! Enjoy!
- 2 cups all-purpose flour (or for gf: 1½ cup for cup gluten-free all-purpose baking flour blend + ½ cup almond flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup melted butter or coconut oil
- ⅔ cup maple syrup or honey (I used a combo of both)
- ¾ cup almond milk or other milk of choice
- 1 teaspoon vanilla extract
- 2 large apples, cored, halved, and sliced thin (can peel first for less chewy texture)
- ½ cup cranberries
- crumble topping, recipe below
- light sprinkle of powdered sugar, optional
- Preheat oven to 350F and lightly grease a 9-inch springform pan. Set aside.
- Make crumble topping by mixing together flour, sugar, and cinnamon. Cut in butter or coconut oil until mixture is crumbly. Stir in pecans and set crumble topping aside.
- Mix together flour, baking powder, and salt in a large mixing bowl. Add melted butter, sweetener, milk, and vanilla. Beat 2-3 minutes or until smooth, scraping down the sides as needed.
- Scoop batter into the springform pan and smooth evenly throughout the pan.
- Core apples and cut in half. Slice each half thinly and arrange slices onto the batter in the pan. Top with cranberries and crumble topping.
- Place springform pan onto a baking sheet and place on the middle rack in the preheated oven.
- Bake for 60-70 minutes or until cake is lightly brown and a toothpick inserted near the center comes out with a few moist crumbs.
- Let cool slightly and run a knife around the edges to loosen the cake from the sides of the pan. Remove the outside of the springform pan and carefully separate the bottom of the cake from the metal bottom with an offset spatula. Carefully transfer to the serving plate. Yields 8-10 servings.
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