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Sweet, dense and satisfying, these gluten free Starbucks apple pound cakes are studded with tart and sweet apples. Just like they used to serve at the famous coffee shop!

An apple pound cake on a white napkin
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About Nicole Hunn

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough!

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23 Comments

  1. reformeddem says:

    I bake for my daughter who is in graduate school and made your brown butter bananna bread yesterday. Turned out wonderful and she loved it but my question is Pillsbury has a GF Multi-Purpose, Betty Crocker has Rice Flour Blend and Haines has GF Cafe All Purpose Mix. Have you used any of these and are they interchangeable. I did use the Pullsbury for you Bannana Bread. The big companies are starting to jump on the GF bandwagon but their site is lacking in any info or really any receipes. I don’t have the time to make my own flour but make most of her stuff from your Bakes Bread. Great info in there. Love the book.

  2. Linda says:

    I made these last night and they were delicious! Especially topped with some homemade vanilla ice cream. :) I got brave and deviated just a bit – I didn’t have that special pan and wasn’t sure I wanted to use the muffin tin (I feel like I make muffins all the time!) so I used 6 ceramic ramekins. I had to bake them a little longer, but they turned out beautifully. The first question I got at the breakfast table this morning was “where are the leftovers of that cake” and I was happy to report that they each had a half of one in their lunch box! And there are two in the freezer – I think they’ll freeze well. And next time, I think I WILL use the muffin tin, because they are a little on the big size for a single serving. Half was enough for me!