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1
Preheat the oven to gas 4 / 180C / 350F and grease & flour a standard 9 x 5 loaf tin
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2
Mix the brown sugar and cinnamon together and set aside
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3
Cream the granulated sugar and sunflower spread together until light and fluffy, then mix in the vanilla extract
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4
Add in the milk then sift in the flour, baking powder and xanthan gum if using together, stirring into the creamed mixture until just combined
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5
Gluten free flour is thirsty so add more milk if you need it, the consistency should be thick like a banana bread batter
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6
Pour half of the batter into the loaf tin and spoon a line of the cinnamon sugar down the centre
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7
Use the end of the spoon or a clean finger to gently swirl the cinnamon mixture around a little
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8
Now evenly spread half of the diced apple on top and pat in slightly
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9
Pour the rest of the batter on top of the apple layer
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10
Repeat the cinnamon sugar line and swirl it, then gently pat the last of the apple into the top of the cake.
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11
Save a pinch of the cinnamon mixture for sprinkling over the very top
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12
Bake for 70 minutes, the top should be caramelized and the cake pulled in from the edges of the tin
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13
Let stand in the tin for 10 minutes for the outside to set enough to be able to release, then run a sharp knife around the edge and remove from the tin
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14
Serve immediately with hot custard poured over, it will be slightly gooey in the middle.
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15
Here's my free-from recipe link.
