I’m starting to sense a theme to the recipes I create at this time of year – we have three well established apple trees in our garden and, not only are they generous fruiters, the apples are bloomin’ huge!
So what do you do when you’re up to your ears in apples? Last year I made apple wine. It was a first attempt and, I won’t lie, it was bloody awful! I have to say though, when it was mulled, it wasn’t half bad. Sugar and spice makes everything nice! I’m sure I will give it another go, when I’m feeling brave enough, so watch this space…
This year however, the first recipe I have created is for a glorious apple crumble cake. It has taken several attempts to get this right (I know, it’s a hard life), but now it’s done I am very happy with it. This cake is so light and fluffy, but it is also moist from the apples and the oil and the cinnamon is really good. I am completely in love with the crumble topping too, which is sweet and oaty with just a little of the salt coming through from the plant butter, yum!
Apple Cinnamon Crumble Cakes
Equipment
- 1 x Silicon Muffin or Mini Loaf Tin (for 12 cakes)
- Cake cases (only use these if you don't have silicone moulds and instead need to use metal tins)
- 1 x Wire rack for cooling
Ingredients
Stage 1 (marinading the apple)
- 60 g Soft light brown sugar
- 1 tsp Cinnamon
- 250 g Apple 180g after peeling and coring
Stage 2 (making the crumble topping)
- 45 g Plain flour
- 25 g Plant butter Flora original block or Naturli are excellent.
- 25 g Oats
- 30 g Soft light brown sugar
Stage 3 (mixing the cake)
- 255 g Self raising flour
- 1/4 tsp Bicarbonate of soda
- 150 g Soft light brown sugar
- 110 ml Sunflower oil Or any other neutral tasting oil
- 150 ml Unsweetened plant milk
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 180°C / 350°C / Gas mark 4
Stage 1 (apple marinade)
- In a small bowl mix the sugar and cinnamon. Grate in the apple, coat completely in the sugar and cinnamon mixture and allow to stand.
Stage 2 (crumble topping)
- Put the plain flour and plant butter in a bowl and rub between your finger tips until the mixture resembles fine breadcrumbs.
- Stir in the sugar and the oats. Put to one side.
Stage 3 (cake mix)
- In a large mixing bowl sift together the self raising flour, bicarbonate of soda and soft light brown sugar.
- Add the oil, plant milk and vanilla and mix, ensuring there are no lumps.
- Add the apple to the mixture, as well as any juice that has come out while it has been standing, and stir well.
- Spoon the cake mixture into the silicone loaf or muffin tins (if you are using metal tins instead please do make sure you have lined them with cake cases before spooning in the mixture – however, baking directly in silicone really is best for this recipe).
- Scatter the crumble topping over each cake, making sure each cake gets an equal share.
- Bake in the centre of the oven for 30 – 35 minutes. When cooked a skewer inserted into the cake should come out clean and the tops of the cakes should spring back when pressed gently.
- Once you have taken the cakes out of the oven, leave them in the silicone trays for 5 minutes before transferring to a wire rack to cool.
Notes
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At home as a kid, apple crumble cake or Apfel Streussel Kuchen was a family favourite but the non vegan version. As we are on a journey to reduce and with a son with dairy/egg/nut allergy I was delighted to discover this recipe. My Mum still loves to bake but now does a lot of vegan nut free baking for us and she finds this easy to make. They are delicious and definitely a crowd pleaser. They seem to have just the right balance of apple and cinnamon and they are light and fluffy.
Thank you so much for your kind words. I am delighted that you have tried and enjoyed this recipe!
Super!