Ingredients

• 1/2 cup Unsalted Butter room temperature
• 1/2 cup Granulated Sugar
• 1/4 cup packed Dark Brown Sugar
• 1 cup Gluten Free 1-to-1 Baking Flour
• 1/2 cup Hazelnut Flour
• 1 Tbsp Cornstarch
• 1 1/2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/4 tsp Kosher Salt
• 1/4 tsp freshly grated Nutmeg
• 2 Eggs room temperature
• 1/3 cup whole milk Greek Yogurt room temperature
• 2 tsp Vanilla Extract
• 2 Granny Smith Apples (about 9 oz) peeled, cored and grated

• 2/3 cup Powdered Sugar
• 4 Tbsp Unsalted Butter melted
• 1 Tbsp Apple Juice
• 1/8 tsp Salt
• 1/4 tsp Cardamom

Instructions

1. Preheat oven to 350°F. Grease the pan liberally with cooking spray (or butter), dust with flour, tap out the excess and set aside.
2. Place the butter, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
3. In a medium-sized bowl, whisk together the dry ingredients: the GF flour, hazelnut flour, cornstarch, baking powder, cinnamon, salt and nutmeg. Set aside.
4. In another medium sized bowl, whisk the wet ingredients together: the eggs, yogurt and vanilla. Peel, core and grate the apples, then add them to the bowl and whisk to combine.
5. Turn the mixer to low. Add 1/4 of the dry ingredients to the butter-sugar mixture, followed by 1/4 of the wet ingredients. Alternate with the remaining dry and wet ingredients until everything is incorporated. Stop mixer as needed and use a spatula to scrape down the bowl. Take care not to overmix the batter.
6. Spoon the mixture into the prepared molds, filling each about 3/4 full. Bake for 30-35 minutes (rotate the pan halfway through baking) until a skewer inserted in the center comes out clean. Let the cakes cool for 5 minutes in the pan. Then unmold the cakes, placing them right side up on a wire rack with a baking pan underneath. Let the cakes sit another 5 minutes, then glaze them.
7. In a small bowl, whisk together all the ingredients together until a thin glaze forms. Pour the glaze over the cakes while they are still warm, letting the baking pan catch the extra glaze. Let the glaze set for 10-15 minutes before serving.