This recipe is a modification of a Gluten-Free Apple Quark Cake Recipe by Our Food Stories. You can read the original recipe here. Images by @besspier.
As the days turn crisp and apples pile high at the market, there’s no better excuse to bake something special. This cake layers a buttery gluten-free crust, spiced apples, and a creamy Greek yogurt filling, all finished with a drizzle of homemade salted caramel. Even better the next day—if you can wait that long.
NOTES + REFERENCES
Before you begin:
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We love using a mix of apples for a sweet-tart balance
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You can also use quark instead of Greek yogurt for the filling
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Keep in mind this cake needs a few hours to cool for the best texture
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Don't forget to save some thin apple slices for the topping
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If you don't have a springform pan, you can use a standard cake pan lined with parchment paper to create a "sling" for easy removal
FOOD FOR THOUGHT
What we’d pair it with:
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Whipped cream
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A scoop of vanilla ice cream
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Hot coffee and a good read
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A rewatch of your favorite 90s TV show (I.e. Gilmore Girls)
INGREDIENTS:
Serves 4-6
For the pastry:
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1 ⅔ cups gluten-free flour for baking (or rice flour)
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1 tsp baking powder
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¼ cup sugar
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Pinch of salt
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6 tbsp unsalted butter, softened
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1 large egg
For the apple filling:
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5 medium apples, peeled and thinly sliced
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1 tbsp sugar
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1 tbsp cornstarch
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½ tsp cinnamon
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2 tsp fresh ginger, finely grated
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3 tbsp lemon juice
For the yogurt filling:
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2 cups Greek yogurt (whole milk, strained if very runny)
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¾ cup crème fraîche or cream cheese
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¾ cup heavy cream
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1 large egg + 2 yolks
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¾ cup sugar
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½ tsp vanilla bean paste (or 1 tsp vanilla extract)
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3 tbsp cornstarch
For the salted caramel:
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1 cup sugar
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¾ cup heavy cream
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5 tbsp unsalted butter
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½ tsp cinnamon
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Pinch of flaky sea salt
For the topping:
- Thin apple slices
DIRECTIONS:
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Preheat your oven to 360°F.
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Prepare your pan by lining the base of a springform pan with parchment and buttering the sides.
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Make the crust by using a large bowl to mix flour, baking powder, sugar, and salt. Add butter (in pieces) and egg. Mix until crumbly, then knead briefly until smooth, adding 1–2 tbsp cold water if needed. Press dough evenly into the pan, pushing it up the sides about 1 inch.
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For the apple filling, toss sliced apples with sugar, cornstarch, cinnamon, ginger, and lemon juice. Spread evenly over the crust.
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For the yogurt filling, whisk yogurt, crème fraîche, cream, eggs, sugar, and vanilla until smooth. Stir in cornstarch. Pour over apples, tapping the pan gently to remove air pockets.
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Bake for about 60 minutes, until set and lightly golden. Cool completely, then refrigerate for several hours or overnight for best texture.
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To make the salted caramel, melt the sugar in a heavy saucepan over medium heat until golden, then gradually whisk in the cream (it will bubble), stir in the butter, cinnamon, and salt, and let simmer for 1 minute before cooling until thickened.
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Finish by spreading caramel over your chilled cake and decorate with fresh apple slices. Enjoy!
