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1
Preheat the oven to 400 degrees.
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2
Grease a 10 inch springform pan.
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3
Fill a large bowl with cold water and squeeze the lemon juice into the water.
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4
Peel and thinly slice the apples, placing them into the water when finished.
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5
This keeps them from turning brown.
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6
Combine gluten-free flour blend, quinoa flakes, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a medium bowl.
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7
Set aside.
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8
In a medium bowl, beat the butter with an electric mixer at medium speed until light and fluffy.
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9
Add eggs and continue to beat.
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10
The butter will be a little clumpy.
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11
Add buttermilk, apple juice concentrate, vanilla, lemon zest, and orange zest and mix well.
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12
Drain apples, shaking off extra water.
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13
Place back into the large bowl.
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14
Add wet ingredients to dry ingredients and mix on medium speed until combined.
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15
Pour batter over apples and toss, coating apples thoroughly.
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16
Turn the apples into the prepared pan, using a rubber spatula to scrape all of the batter out then smooth out the top so the apple slices are laying flat.
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17
Bake for 35 40 minutes until batter is set and apples are soft but not mushy.
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18
Remove from oven and let cool for 10 minutes, then run a spatula between the cake and the edge of the pan and release.
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19
*To make raisin sweetened buttermilk, chop 1/8 cup of raisins.
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20
Soak in 1/2 cup buttermilk for 24 hours.
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21
Strain the buttermilk before using.
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22
Use the raisins in any bread or muffin recipe.
