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!
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Somehow I managed to take home bushels (BUSHELS) of the freshest, off-the-tree apples from the apple orchard, the ones that my family picked with their very own hands—to a house that already had at least 2 dozen waxy, grocery store apples. I've been baking so much with apples already this fall that I have found myself terrified at the very idea of running out.
I have been steadfastly making my way through the piles of apples, though, and I remain determined not to let a single one go bad. I may lose the cook-it-until-it's-spoiled battle with vegetables or summer fruit from time to time (oh, the food waster shame!), but who loses that battle with apples? Especially when 10 apples can disappear into a couple of cups of apple butter alone. There's just no excuse. So I'm happy to report that these mini gluten free apple pound cakes, inspired as I often am by Starbucks' vast bakery case, put two large (store-bought) Granny Smiths to excellent use.
They're really just miniature classic gluten free pound cakes baked with diced apples on top, but the tartness of the apples does something pretty remarkable to balance out the sweet, dense pound cake. The firm, diced and spiced apples also release just enough moisture during baking that they create a bit of a pudding-like texture on the top each cake. I used a 6-well cake panel pan made by USA Pans (perhaps someone else also makes that sort of pan, but I've never found any that weren't at least rebranded USA Pans), and I really love the shape and size. But a standard 12-cup muffin tin works beautifully as well.
There is something truly special about the crust-like texture of the outer layer of each cake, too. Perfectly browned without turning at all crunchy, it's something I'd like to call “crisp-tender.” You know what I mean, right? One way or another, though, you'll have to bake them and see.
Gluten Free Starbucks Apple Pound Cakes
Ingredients
Cakes
- 16 tablespoons (224 g) unsalted butter at room temperature
- 1 cup (200 g) granulated sugar
- 9 ounces eggs at room temperature, beaten (about 4 eggs)
- 1 teaspoon pure vanilla extract
- 1 ⅝ cups (227 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
Apple Topping
- 2 tablespoons (28 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon kosher salt
- 2 cups diced, peeled firm apples (from about 2 medium-size apples—Granny Smith works great, so do Empire)
Instructions
- Preheat your oven to 325°F. Grease well a 6-well round cake panel pan, or a standard 12-cup muffin tin, and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter on medium-high speed until it is light and fluffy.
- Add the sugar, and then the eggs (slowly, while the mixer is on low speed) and vanilla, beating after each addition until well-combined. Turn the mixer speed up to medium-high, and beat until smooth.
- In a small bowl, place the flour blend, xanthan gum, salt, and cinnamon, and whisk to combine well. Add the flour mixture, about ¼ cup at a time, to the mixer bowl with the wet ingredients, and mix until just combined. The batter will be thick but soft and smooth.
- Divide the mixture evenly among the wells of the cake panel pan or muffin tin, and shake the pan back and forth to distribute the batter evenly in each well. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.
- In a small bowl, make the topping. Combine the sugar, cinnamon, nutmeg and salt and whisk to combine, working out any lumps in the brown sugar. Add the diced apple, and mix to combine well.
- Divide the apple topping evenly among the tops of the batter in the wells of the muffin tin or cake panel pan, pressing the apple pieces down gently but firmly to help the apples adhere. The apple pieces should be in an even layer on top of the batter.
- Place the baking pan in the center of the preheated oven and bake until a toothpick inserted in the center of each cake comes out clean, or with a few moist crumbs attached (about 30 minutes for the cake panel pan, or 22 minutes for the muffin tin).
- The very top of each cake around the apple pieces may seem slightly wet, but the cakes are done as long as the cakes feel firm to the touch.
- Allow to cool for at least 10 minutes in the pan before transferring to a wire rack to cool completely.
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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! Come visit my bio!
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.
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!
Heather says
Is it possible to omit the xanthan gum or is there a good substitute that is not just another gum? My little guy get’s diarrhea from the various gums.
Anneke says
These babies are on the cooling rack right now, waiting to be eaten at book club. Worked great in the muffin pan.
Kat says
This recipe sounds wonderful, and I love the use of a muffin tin for individual sizes. Wish I owned one of the other specialty pans though. Maybe this recipe will convince me that I will use that pan…Thanks for another great recipe!
Nicole Hunn says
I have to say, Kat, that I use that cake panel pan more often than I thought I would when I first got it. It is also great for making muffin tops, since I don’t own a special muffin-top pan. It’s completely not necessary, of course, but it does tend to come in handy!
Kat says
Thank You Nicole! Now I should be able to justify the expense-yippee!
Kat says
Ok, I bought the pan today and best part was I got to the counter and found out it was marked down to $1.99. What a great deal! Thanks for encouraging me to buy it.
Charlotte More says
Which one of the all purpose flours did you use? There are 2 that say all purpose.
Nicole Hunn says
Charlotte, I used Better Batter. I included a notation to that effect, something I usually do but just forgot!
Pam says
I was really pleased to see this recipe, and thankful there are only readily available (for any gluten free kitchen) ingredients needed. Off to the store for apples. Thanks for a simplified ingredient list. :-)
Karen says
i must make these too as i have an abundance of apples this year and i have been making all things apple for the past few weeks. i wonder how they freeze – have you tried it?
Nicole Hunn says
I haven’t tried freezing these mini apple poundcakes, but I have sliced and frozen the classic pound cake recipe upon which these are based, and it freezes really well, Karen.
Michelle R. says
Is it possible to substitute flax eggs or ener-g for the eggs? I have two kids that are allergic to eggs.
Jennifer S. says
You should totally try it out and let us know how it goes!! I’ve heard of many people having great love with the ener-g egg replacer. GOOD LUCK!
Nicole Hunn says
There are simply too many eggs in this recipe, Michelle. I do not recommend using an egg substitute. Sorry!
Jennifer S. says
I have this pan therefore I must make these beauties… they’ll have to wait a bit though as my oldest is 10 today so I’m baking like a mad woman to get ready for her parties. thanks for another yummy apple recipe!
Nicole Hunn says
Happy 10th birthday to your oldest, Jennifer!
Lucy says
Nicole your kitchen must smell wonderfully apple-ly good!
I’ve been on a pumpkin puree baking mood these days (our neighbor gave us several sugar pumpkins) I still have more to process and freeze for winter baking.
I may have to switch gears to apples soon, the granny smiths are still to green in our neck of the woods :)
Nicole Hunn says
This time of year, Lucy, I feel like all I do is switch from pumpkin to apples and back again!
Denise Carver Durflinger says
Is that 1 cup PLUS 9 tablespoons of flour?
Me says
Yes, one cup plus 9 tablespoons. I think 9 tablespoons is actually 1/2 cup….not sure
Nicole Hunn says
There are 8 tablespoons in 1/2 cup, Denise. Yes, it’s 1 cup + 9 tablespoons, for a total of 220 grams. I really can’t recommend measuring by weight enough!