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    You are in: Home / Recipes / Gluten-Free Apple and Sour Cherry Cake Recipe
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    Gluten-Free Apple and Sour Cherry Cake

    Gluten-Free Apple and Sour Cherry Cake. Photo by JustJanS

    1/6 Photos of Gluten-Free Apple and Sour Cherry Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Tisme's Note:

    I found this recipe in a newspaper and immediately thought of a fantastic lady **Jubes**, who likes to cook gluten free, and has some great gluten free recipes for any-one who has an intolerance. I have been lucky enough to have found and since converse with **Jubes** through here Recipe Zaar, and I sent her this Gluten free recipe, which **Jubes** made for herself and her family. Both **Jubes and I think it would work well with regular flour, but as yet I have not tried (but am going to). This recipe is called a cake, but **Jubes** suggests its more of a pudding type cake, but also says its super easy to make!!! So I have **Jubes** to thank for this recipe being posted!!!!! Thanks Mate!!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180c. Line 22cm cake tin with baking paper. Peel apples and slice into thin pieces.
    2. 2
      Whisk eggs, lemon zest and sugar until thick and creamy (about 8 minutes).
    3. 3
      GraduallY fold in flour. The batter should be the consistency of sour cream.
    4. 4
      Pour oil in the pan.
    5. 5
      Arrange apples and cherries in the bottom of oiled pan. Pour the batter evenly over the fruit.
    6. 6
      Bake the cake for about 40 minutes or until golden and cooked when tested.
    7. 7
      Rest cake on rack for about 5 minutes before turning cake upside down on to a plate. Sprinkle with cinnamon sugar and serve warm with whipped cream.

    Ratings & Reviews:

    • on December 17, 2010

      I made this in a bundt tin and found it went over time cooking-one minute it was still raw, the next time it was over cooked. I used regular self raising flour and it worked just fine-I really believe the pan caused this to over cook and dry out. Next time I make this (and I WILL make it again), I would use the righ pan and I'd use he very biggest apples I could find (or more of them) and more cherries as we all felt the fruit wasn't enough compared to the batter. I have lots left over, so will buy some low fat custard and smother the cake in that to moisten it up. MY fault NOT the recipe's that this wasn't as good as I was hoping for.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2010

      55

      I made this pud with rhubarb and it was great. It really is an alternative take on a sponge pudding but the ease of making the batter is really 5 stars.I used regular flour. Mine cooked to perfection.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2007

      55

      Thanks Tisme for such a great dessert cake :) This cake was like a pudding-cake. Very moist and fantastic warm. This would be a great winter's night dessert- but good anytime too! This cake was so quick and easy to make. The apples rise up through the batter as it is cooking. I was a little suspect of the amount of eggs used....but not to worry the cake was great and not 'eggy' at all. The left-overs reheated well the next day too :) Another plus for this recipe is that it did not have any added gums- like Xanthan or Guar gum. Thanks for sharing this recipe with me:) Posting some photos too

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gluten-Free Apple and Sour Cherry Cake

    Serving Size: 1 (272 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 420.3
     
    Calories from Fat 52
    12%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.7 g
    8%
    Cholesterol 186.0 mg
    62%
    Sodium 72.9 mg
    3%
    Total Carbohydrate 89.1 g
    29%
    Dietary Fiber 3.6 g
    14%
    Sugars 83.6 g
    334%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    gluten-free self-raising flour

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