Ingredients
For the apple cake:
- 1/2 cup butter melted (115 g)
- 1 1/2 cups white spelt flour (Type 630) (230 g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon (Ceylon)
- 2 large eggs
- 1/2 cup beet sugar or raw cane sugar (100 g)
- 1/4 tsp vanilla powder
- 4 large apples (or 5 medium/6 small apples)
For the oatmeal crumble topping:
- 1/2 cup fine-cut oats (quick oats) (50 g)
- 3 tablespoons soft brown sugar (I recommend raw cane sugar Muscovado)
- 1/2 teaspoon cinnamon (Ceylon)
- 1/4 cup butter, at room temperature (55 g)
For serving:
- Icing sugar
Instructions
- Preheat oven to 350°F / 175°C. Grease a springform pan (Ø 23cm) and line the bottom with parchment paper.
- Melt the 1/2 cup of butter and set aside to cool.
- Prepare the crumble. Prepare the topping by stirring together the oats, brown sugar and cinnamon. Add the butter and use your fingertips to incorporate, until it form crumbles. Set aside.
- Prepare the cake. In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- Peel and core the apples. Cube three of the apples and cut the last apple into thin slices. Set aside.
- In a large bowl, with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the eggs and sugar, until light and creamy, about 3 minutes.
- With mixer on low, add the cooled, melted butter and the vanilla powder. Beat to combine.
- With mixer on low, slowly add the flour mixture and mix until JUST combined. Do not over mix!
- Remove bowl from mixer. Fold in the diced apple until they are coated with the batter. You can expect the batter to be quite sticky.
- Spoon batter-apple mix into an even layer in the prepared springform pan. Arrange the apple slices on top, then sprinkle the crumble topping evenly over the top of them.
- Bake in preheated oven for 45-50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- Allow cake to cool in pan on a cooling rack for about 5 minutes, then run a knife around the edge and remove the outer ring of the springform pan. Serve warm or at room temperature, dusted with icing sugar. Enjoy!
Nutrition
Notes
- I don’t this necessary, but if you are preparing this cake at a relaxed pace, or want to peel the apples at the very start, you can prevent the apples from browning by placing them in a bowl of water and a squeeze of lemon juice.
- Read above for more tips on how to prepare this apple crumble cake