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Gluten Free Caramel Apple Pie Cake

A spiced apple cake topped with cream cheese frosting and apple brandy caramel.
Prep Time30 minutes
Cook Time30 minutes
Cooling Time;1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: apple, apple brandy, apple cake, baked, caramel, cream cheese frosting
Servings: 6 people
Calories: 450kcal
Author: Kendra Farber
Cost: $20

Equipment

  • Electric mixer
  • 6" round cake pans

Ingredients

For the Apple Cake:

  • 1 Cup gluten free 1-1 flour mix plus 2 Tbsp.
  • 3/4 Tsp baking powder
  • 1/4 Tsp baking soda
  • 1/2 Tsp ground nutmeg
  • 1/2 Tsp cinnamon
  • 1/4 Tsp ground cloves
  • 1/4 Tsp salt
  • 1/4 Cup canola oil plus 2 Tbsp
  • 3/4 Cup white sugar
  • 2 large eggs
  • 1/2 Cup buttermilk
  • 3/4 Cup granny smith apples grated

For the Apple Brandy Caramel

  • 1/4 Cup salted butter
  • 3/4 Cup heavy cream
  • 1 1/3 Cup brown sugar
  • 2 Tbsp apple brandy

For the Cream Cheese Frosting:

  • 16 Oz. cream cheese softened, room temperature
  • 1/2 Cup salted butter softened, room temperature
  • 2 Cups powdered sugar
  • 1 Tsp vanilla extract

Instructions

  • First, preheat the oven to 350° Fahrenheit and grease two 6" round cake pans and set aside. In a large bowl, beat together the oil, sugar, eggs, and buttermilk. Add in the flour, baking powder, baking soda, salt, and all spices and stir until fully combined. Finally, peel and core your apples, and grate them. Add all of the grated apples into the batter and stir until smooth.
  • Pour batter into the cake pans and smooth top, then bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean. Let the cake cool nearly completely before putting into the fridge or freezer to chill.
  • While the cakes are chilling make the apple brandy caramel. In a small saucepan melt the butter, cream and brown sugar. Bring to a boil and boil for about one minute, stirring constantly to prevent the cream from curdling. Remove from heat and the apple brandy, mix fully. Chill for at least 20 minutes.
  • When the cakes and caramel are fully chilled, make the cream cheese frosting. Beat together the cream cheese, butter, and vanilla. Add in the powdered sugar 1/2 cup at a time until frosting is fully mixed and smooth.
  • To assemble the cake, put one layer of cake on your platform and pipe a ring around the top of it with the frosting to make a barrier so the caramel doesn't leak out of the sides of the cake. spread a thin layer of frosting in the circle and then pour about a 1/4 cup of the caramel on top of that in the circle. Place the other cake layer on top and crumb-coat the cake with the frosting. Chill in freezer for at least 30 minutes. Remove from freezer and frost the entire cake with the remaining cream cheese frosting. Drizzle the top of the cake with more caramel. Serve and enjoy!