1 1/2cupgluten-free flour (add xanthan gum per package instructions if needed).
Preheat the oven to 400°F. Preheat the oven. Prep the bundt pan with nonstick cooking spray. Combine 1/4 cup for superfine sugar and 1/4 teaspoon of cinnamon. Dust the bottom of the bundt pan with the cinnamon and sugar mixture.
Prepare the apples. Using the apple corer, remove the cores from the apples and place into a small baking pan. Divide the butter between the three apples. Sprinkle with 1/4 cup ultrafine sugar and cinnamon. Bake for 20-30 minutes or until the peels start to crack and the apples are softened. Cool enough to remove peels. Remove peels then mash slighly with a fork. Set aside. Turn the oven down to 350°F.
Combine the wet ingredients. While the apples are baking, combine the sugar, melted butter, milk, eggs, and vanila.
Combine dry ingredients then add to the wet ingredients. In a medium bowl combine the flour and baking powder. Add to the wet ingredients and stir until just combined.
Layer the baked apples and the batter. Add 1/2 of the baked apples to the sugar lined bundt pan. Add 1/2 of the cake batter. Add the rest of the apples then the batter.
Bake at 350°. Bake for 45 minutes or until a tooth pick inserted into the center comes out clean. Let cool for 10 minutes before flipping the cake over onto a serving platter. Serve hot or let cool.
Serve sliced as is or topped with chopped walnuts, caramel sauce drizzle, ice cream or Whipped Cream.
For baking apples, select Honeycrisp or Granny Smith for the perfect amount of tartness. For a sweeter, less tart cake, we recommend Gala apples.
For gluten-free flour, we use Simple Truth all purpose gluten free flour, which is a brand that includes xanthan gum. If using another brand, check the ingredient label for xanthan gum. If not included, add xanthan gum per package instructions.