I actually have not tried it before, so I’m unsure. The amount of batter would absolutely fit into a 9×5-inch loaf pan. I’m wondering if there may be too much topping though. Let me know how it turns out.

I am not the author of this recipe but I find in anything where you’re flipping it upside down, you can never have too much spray. I know the recipe says you don’t have to, but better safe than sorry and I always find with upside down recipes like cakes, monkey bread, etc. You should always spray the heck out of your pan.

I also used Bob Red mills 1 to 1 baking flour…and couldn’t even tell my cake was gluten free. I let the batter rest in the baking pan for 30mins before going in the oven and used full fat whipping cream for the milk, and lactose free butter to make this both gluten and lactose free.

This recipe is going in with the ONE other recipe I have found that works well as a gluten free recipe. Thank you!

Wish I could attach photos, my goodness, she a pretty cake too!

This can happen if the batter is too liquidy and thin. Did you alter the batter recipe at all? It’s supposed to be a thick batter, which helps hold down the apple topping.