1/3cupmilk(preferably whole milk or half and half)
Preheat your oven to 350 degrees. Using a paper towel and crisco, thoroughly and generously grease your bundt pan then flour it using gluten free flour. Be sure all of the crevices are floured and that you dump out any excess flour.
Mix the cake:
In a large mixing bowl or kitchenaid bowl, using a whisk or paddle attachment, mix together 2 cups of sugar, the vegetable oil and applesauce.
Next, add in the eggs first and mix then add in the vanilla and whisk until smooth.
In a separate medium sized bowl, whisk together 2 teaspoons of cinnamon, the salt, baking powder, nutmeg, baking soda and gluten free flour blend.
Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix as this will make the cake batter gummy and rubbery.
Prepare the apples:
In a small mixing bowl, using a fork, mix together ¼ cup of sugar, ¼ cup of brown sugar and 1 Tablespoon of cinnamon.
Once mixed, add in the chopped baking apples. Toss the apples around in the cinnamon sugar mixture until the apples are evenly coated.
In your prepared bundt pan, pour in ⅓ of the cake batter. Layer on ½ of the apple mixture. Pour in another ⅓ of the cake batter, then the other half of the apples and finally, top with the remaining ⅓ of the cake batter.
Bake on the center rack at 350 degrees for 60-80 minutes or until a toothpick inserted comes out clean or with moist crumbs and not wet cake. Depending on the moisture in the apples, it may take longer than just an hour to bake. Try not to disturb the cake as the fluctuating temperatures of the oven will cause it to bake longer.
Once baked, allow to cool in the pan for about 20 minutes.
On a cake stand or other flat surface, carefully turn the cake over, tap around the top and all sides and slowly lift the pan off of the cake. The cake will resist coming out of the pan a lot more once it is fully cooled so be sure to do this when it is still warm to the touch.
Make the glaze:
In a kitchenaid mixing bowl, using the paddle attachment, mix the cream cheese and butter until smooth.
Next add in the powdered sugar and a pinch of salt. Then add the vanilla and mix. At this point, the glaze will be thick.
Add in the milk and mix again. If the glaze is still not drizzling consistency, add in another tablespoon or two of milk.
Pour the glaze overtop of the entire cooled cake. Slice and serve immediately or once it’s fully cooled and enjoy as a breakfast alongside a cup of coffee or after dinner as a dessert!
*For best results, use a cup for cup gluten free flour blend that already contains the correct amount of xanthan or guar gum such as Cup4Cup, King Arthur Measure for Measure, Namaste or Bob’s Red Mill 1 to 1 Baking Flour which is what I used in this recipe.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of glazed cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**