Apple Cheddar Thyme Crumble Cake {gluten-free}

Crammed with apples, subtly fragrant with thyme and blanketed with a cheddar crumble this gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake.

Apple Cheddar Thyme Crumble Cake

It would be remiss of me not to explain the absence of a blog post last week. If you follow me on Instagram then you’ll know, since I have spoken about it in my last few posts, that my father passed away very suddenly last weekend. I have written before that my father and I had a difficult relationship at times and with that comes an absurd arrange of emotions about his death. Childhood stuff that I have long since moved past now disturb my sleep anew. However I try to take comfort that in the last few years we had reached a more comfortable place. We would speak every few weeks and connect on our love of food and kitchen adventures and I would give him the latest on the children. A photograph that I took of Dad, Cole and Beau on our last visit was such a treasure to him and I just feel incredibly sad that he won’t get to see them grow up.

Apple Cheddar Thyme Crumble Cake

Cake always goes hand in hand for me with any significant life event. Luke took Cole and Beau out for a couple of hours to soft play the day after he died so I could have some peace with my thoughts and freedom to cry. I stepped straight into the kitchen and grabbed the flour, sugar and butter to seek solace. I feel guilty that this cake will be mired in the melancholy that surrounds this post but it’s almost fitting as a slice of this cake is a huge comfort.

Apple Cheddar Thyme Crumble Cake

The sour cream sponge is densely crammed with apples and fragrant with thyme. A soft cheddar crumble blankets the surface to add a delicious mature nuttiness. I have chosen the earthy flavour of sorghum flour to compliment the cake, sweet rice flour to bind and give texture and potato flour to add fluffiness which works because of its hydroscopic nature.

Apple Cheddar Thyme Crumble Cake

I have had this cake on the cake stall many times and I am often asked what gave me inspiration for this slightly unusual combination. I have always loved apple pie with a cheese pastry crust, the smooth balance of a fine crumbly cheddar and sweet crisp autumn apples is never a taste I tire of. And cheese cake is a thing right?

Dad didn’t have a sweet tooth, he preferred the cheese board after a meal. I think this Apple Cheddar and Thyme Crumble Cake then is a fitting tribute.

Apple Cheddar Thyme Crumble Cake

I urge you to give this Apple Cheddar and Thyme Crumble Cake a try and if you do then please leave a comment below and/or give the recipe a rating. I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Apple Cheddar Thyme Crumble Cake {gluten-free}
This gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake, crammed with apples with a delicious cheddar crumble topping.
Apple Cheddar Thyme Crumble Cake
Course cake
Cuisine British
Keyword cake
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
16
Ingredients
For the cheddar crumble top:
  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato flour
  • 100 g cheddar grated
For the cake:
  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato flour
  • 3 teaspoons thyme leaves
  • teaspoons baking powder
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smiths peeled, cored and cubed
For the glaze:
  • 140 g icing sugar
  • 1-2 tablespoons whole milk
Course cake
Cuisine British
Keyword cake
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
16
Ingredients
For the cheddar crumble top:
  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato flour
  • 100 g cheddar grated
For the cake:
  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato flour
  • 3 teaspoons thyme leaves
  • teaspoons baking powder
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smiths peeled, cored and cubed
For the glaze:
  • 140 g icing sugar
  • 1-2 tablespoons whole milk
Apple Cheddar Thyme Crumble Cake
Instructions
  1. Pre-heat oven to 170°C/160°C (fan oven)/gas mark 4 and line and grease a 9x13” rectangular cake tin.
  2. First make the crumble topping by rubbing together all the ingredients except the cheddar. Then stir in the cheddar cheese. Spread out onto a baking sheet and place in the freezer whilst you prepare the rest of the cake.
  3. In a large bowl sift the flours together with the baking powder, bicarbonate of soda, salt, thyme leaves and set aside.
  4. Cream the butter and sugar in a food mixer for 10 minutes until light and fluffy.
  5. Add the eggs, beating in one by one then add the vanilla extract.
  6. Spoon in 1/3 of the flour mix, beat into the batter then add 1/2 of the sour cream and beat in. Repeat again and then add the last 1/3 of flour mix, beating until the batter is smooth.
  7. Pour half of the cake mixture into the cake tin, then tumble in half of the chopped apples. Pour the rest of the cake mixture over, smooth and then scatter the rest of the apples over the top.
  8. Finally sprinkle over the crumble topping so all the apples are covered.
  9. Bake in the oven for 50 minutes, check after 25 minutes and if you think the cheese is browning too much then place a loose sheet of tin foil over the top of the cake tin for the rest of the bake.
  10. Remove the cake from the oven, leave to rest for 5 minutes then carefully remove from the tin.
  11. Let the cake cool completely on a wire rack until you decorate with the glaze.
  12. To make the glaze mixing the icing sugar with the milk until thick but pourable. Drizzle over the cake and then leave to set for at least an hour before cutting into squares.

SHOP THE RECIPE

The cake tin I use for all my tray bakes and sheet cakes is the KitchenCraft Chicago Metallic Professional Non-Stick Baking and Roasting Tin, 33 x 23 cm (13″ x 9″) which I love because it’s robust and easy to clean.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and compliments the apples, thyme and cheddar in this cake perfectly.

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Apple Cheddar Thyme Crumble Cake

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