Ingredients
Method
- Preheat oven to 350°F (180°C). Grease and line a 7-inch round cake tin.
- Cream together the butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the gluten-free flour, mixing until just combined.
- Gently fold in the chopped apples.
- If the mixture seems too thick, add a tablespoon of milk.
- Pour the mixture into the prepared cake tin and level the top.
- Sprinkle demerara sugar over the top.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, consider using brown butter instead of softened butter.