Easy Cranberry Apple Cake; Low-FODMAP, Gluten-free
Sweet, moist, EASY cranberry apple cake. This three-step wonder is inspired by Ina Garten. Gluten-free and IBS friendly!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert, Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- Baking spray
- 12 ounces (340g) fresh cranberries, rinsed*
- 1 Granny Smith apple (125g) peeled, cored, and diced*
- 1/2 cup brown sugar, lightly packed
- 1 tablespoon orange or lemon zest*
- 1/4 cup freshly squeezed orange juice or lemon juice*
- 1 & 1/2 teaspoons cinnamon; divided
- 2 large eggs, room temperature
- 1 cup & 1 tablespoon granulated white sugar; divided
- 8 tablespoons (1/2 cup) unsalted butter, melted and cooled*
- 1 tablespoon vanilla extract
- 1/4 cup lactose-free sour cream or yogurt
- 1 cup low-FODMAP, gluten-free all-purpose flour*
- 1 teaspoon baking powder
- 1/3 teaspoon xanthan gum (if not added to your flour choice)
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 325F and spray a deep 10 inch pie plate with baking spray
- In a medium bowl, combine the cranberries, apple, brown sugar, orange (or lemon) zest, orange (or lemon) juice, and 1 teaspoon cinnamon
- Stir this and set aside for now
- In a second small bowl, combine 1/2 teaspoon cinnamon and 1 tablespoon sugar, set this aside as well
- In the bowl of an electric mixer fitted with paddle attachment (or using hand mixer), beat eggs for 2 minutes at medium speed
- Add the remaining 1 cup white sugar, a little at a time, then the melted and cooled butter, vanilla, and LF sour cream
- Beat on medium to incorporate well
- Combine your LF flour, baking powder, xanthan gum (if using), and salt in a medium bowl
- Lower your mixer to low, then add the flour mixture in batches until just combined. Do not over-mix
- In 3 steps, pour your fruit mixture into the pie plate, followed by the cake batter, smoothing the top. Then sprinkle the cinnamon sugar over the cake batter
- Bake until a toothpick inserted in the middle comes out clean, about 55-60 minutes
- Let cake cool in the pan for 15-20 minutes, then serve warm, with whipped cream or low-FODMAP ice cream
- Store leftovers (if you have!) covered, in the refrigerator, for 5 days
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP, based on the ingredients at time of posting
- For cranberries, 4 ounces (113g) is one low-FODMAP serving. Higher amounts contain fructans
- You can also use frozen cranberries, thaw and drain well
- For peeled Granny Smith apples, 25g is one low-FODMAP serving. Higher amounts contain both fructose and sorbitol
- You will use about 2 medium oranges or 3 medium lemons. Zest your fruit before juicing. Do not substitute pre-made juice, it will be higher in FODMAPs
- 1 orange (130g) is low-FODMAP, higher amounts contain fructose
- Butter is naturally low in lactose levels
- I use Authentic Foods GF Classical Blend Flour, due to my bake off results!
