Judy's Gluten Free Apple Bundt Cake is a gluten free adaptation of a recipe my mom’s friend Judy's gave her 20 years ago. This apple cake is a favorite year round dessert recipe in our household. My mom frequently baked Judy's cake when entertaining guests because it's super easy to make, serves a lot of people and presents beautifully. Sometimes, she switched out the apples for blueberries or crushed Oreo cookies. When I tried to replicate a gluten free version of this recipe with Sydney Blend, my family was amazed at how the flavor was identical to the gluten version. Keeps well in the refrigerator for up to 10 days or frozen for 6 months. This cake will stay moist until every last crumb is eaten!
Judy's Gluten Free Apple Bundt Cake
1 cup vegetable or canola oil
2 cups granulated white sugar
¼ cup orange juice
1 tablespoon vanilla
3 cups Blends by Orly Sydney Blend
3 tsp baking powder
1 tsp salt
3 granny smith apples, peeled and sliced into small chunks or slices
½ cup sugar
1) Heat: Preheat the oven to 350 F. Coat a 9” bundt pan with oil or butter.
2) Mix: In a separate bowl, mix apple chunks and sugar together and let sit for 10 minutes, until the juices of the apples absorb the sugar. In the bowl of your stand mixer with the paddle attachment, mix together the oil and sugar. Add eggs 1 at a time, and then the orange juice and vanilla, and mix together for 2 minutes. In a separate bowl, mix together Sydney Blend, baking powder and salt. Add your dry mix into the bowl and mix together until all ingredients are incorporated and form a thick batter, about 3 minutes.
3) Bake: Spoon or pipe half of the batter into the prepared bunt pan. Then add a middle layer of the apple mixture by spreading the apples over the batter evenly. Finally, coat the apple layer with the rest of the cake batter. Bake the cake for 1 hour or until a toothpick inserted into the middle of the cake comes out clean.
*You can replace the apples in this recipe blueberries for a delicious blueberry cake.