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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!
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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.
These babies are on the cooling rack right now, waiting to be eaten at book club. Worked great in the muffin pan.
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!
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!
Thank You Nicole! Now I should be able to justify the expense-yippee!
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.
Which one of the all purpose flours did you use? There are 2 that say all purpose.
Charlotte, I used Better Batter. I included a notation to that effect, something I usually do but just forgot!
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. :-)
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?
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.
Is it possible to substitute flax eggs or ener-g for the eggs? I have two kids that are allergic to eggs.
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!
There are simply too many eggs in this recipe, Michelle. I do not recommend using an egg substitute. Sorry!
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!
Happy 10th birthday to your oldest, Jennifer!
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 :)
This time of year, Lucy, I feel like all I do is switch from pumpkin to apples and back again!
Is that 1 cup PLUS 9 tablespoons of flour?
Yes, one cup plus 9 tablespoons. I think 9 tablespoons is actually 1/2 cup….not sure
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!