Gluten Free Apple Cake

Cake Batter:

2 cups sugar

1/2 cup vegetable oil

3 eggs

3 cups gluten free flour mix (1 cup navy bean flour, 1 cup rice flour, 1 cup tapioca flour)

3 tsp. xanthan gum

1 tsp. baking soda

1/2 tsp. salt

1 tsp. McCormick cinnamon

2 tsp. McCormick real vanilla

3 large granny smith apples cored, peeled, and chopped (or 5 small)

1 1/2 cups chopped pecans

Cream together sugar and oil. Add eggs one at a time. Beat well after each addition. Mix dry ingredients together and add alternately with apples. Add vanilla and nuts. Grease and flour a bundt pan. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until an inserted toothpick comes out clean. (I cover with aluminum foil halfway through to keep the top from burning.) Remove from oven. Let cool for 10 minutes.

Topping:

2 cups brown sugar

2 sticks margarine or butter

1/4 cup evaporated milk

1 tsp. vanilla

Mix together and cook in a saucepan. Boil for 2 1/2 minutes while stirring continuously.

Use the handle of a wooden or plastic spoon handle to poke holes into the middle of the cake (not all the way through) while it is still in the pan. Pour 1/2 the topping into the holes to allow it soak into the cake. Invert cake pan on a large plate and remove pan. Pour remaining topping over the top of the cake.

(Our family enjoys this cake sliced and served warm with a scoop of Breyers Natural Vanilla Ice Cream on top.)