After being giving a glut of homegrown cooking apples from my mother recently I embarked on cooking them all! First up was this recipe for apple cake but with a twist, an autumnal classic that pairs perfectly with a good book and snuggling on the sofa. To jazz it up a little I added maple syrup, a good dash of cinnamon and a buttery crumble topping. Best served still warm from the oven with a scoop of ice cream or a dollop of custard.
- 350g Cooking Apples, peeled and diced into 2cm chunks
- 75g Soft Dairy Free Butter (I used Flora Block Butter)
- 150ml Dairy Free Milk (I used soy milk)
- 1 tbsp Apple Cider Vinegar
- 150g Plain Flour
- 50g Caster Sugar
- 50g Demerara Sugar
- 2 tbsp Maple Syrup\
- 1 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Cinnamon (add more or less to taste)
For the crumble topping:
- 50g Oats
- 50g Plain Flour
- 1/2 tsp Cinnamon
- 30g Demerara Sugar
- 50g Cold Dairy Free Butter
- Start by preheating your oven to 175 degrees.
- Next weigh out the milk and add the apple cider vinegar – don’t worry if it curdles you want this to happen – leave to sit for 5 mins.
- Add the remaining cake ingredients to a bowl and pour over the milk mixture, beat together with a spoon until smooth and everything is incorporated. Mix in the peeled and diced apple then set aside while you prepare the crumble topping.
- For the crumble topping, combine all the ingredients in a bowl and then rub the mixture together between your fingers until the butter is incorporated and the mixture resembles a crumble.
- Grease a cake tin with butter and line the bottom with a circle of greaseproof paper, pour in the apple cake mixture and spread evenly. Spoon the crumble topping on top of the cake mix, making sure to a leave a 1cm border around the edge.
- Bake in the oven for around 45-50 mins until golden and a skewer or knife comes out clean when inserted into the middle.
- Leave to cool in the tin for about 25 mins before turning out onto a serving plate and enjoy!