Apple Crumble Cake
Servings: 8 serves
This healthy, wheat-free Apple Crumble Cake is easy to make and delicious with variations for gluten-free, nut-free, egg-free (vegan) and frutose friendly.
Ingredients
Crumble
- 70 g butter - diced and room temp
- 3 tbsp coconut sugar or rapadura
- 115 g wholemeal spelt flour (1 cup)
- ½ tsp ground cinnamon
- 20 g flaked almonds (¼ cup)
Cake
- 70 g butter - melted
- 165 g natural, Greek or coconut yoghurt
- 115 g rice malt syrup or honey (⅓ cup)
- 1 egg/s
- 1 tsp ground cinnamon
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp sea salt
- 200 g wholemeal spelt flour (approx. 1¾ cups)
- 3 apple/s (Granny Smiths if you are buying especially) peeled and 1cm dice
Instructions
- Preheat your oven to 170°C/340°F (fan forced). Line a slice tin with baking paper. My slice tin is approx. 17cm x 27cm.
Start with the crumble.
- In a food processor or by hand, combine the butter, sweetener, spelt and cinnamon until a heavy crumb forms.
- Then fold in the flaked almonds and set aside.
Now make the cake.
- In a food processor or with an electric mixer, mix the butter with the yoghurt, sweetener and egg until creamy and well combined.
- Add the cinnamon, baking powder, bicarb and sea salt. Mix together.
- Fold in the flour until just combined.
- Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
- Cook for 35-40 minutes or until a skewer inserted into he middle comes out clean.
Thermomix
- Mix the crumble 1 minute, speed 5. Then fold in the flaked almonds, 5 seconds, reverse speed 4. Set aside.
- Without washing the bowl, melt the butter, 1 min, temp 90, speed 3.
- Add the yoghurt, sweetener and egg and mix 30 seocnds, speed 4 until creamy and well combined.
- Add the cinnamon, baking powder, bicarb and sea salt. Mix 5 seconds, speed 3.
- Fold in the flour until just combined. Use the flour symbol for 3-4 turns.
- Place the cake batter into the tin. Spread the apple over it and top with the crumble. Press down a little.
- Cook for 35-40 minutes or until a skewer inserted into the middle comes out clean.
Serve
- Warm with cream, creme fraiche or yoghurt.
Store
- Chill fully in the fridge (this will help you to get nice crumb free slices), slice and snap freeze on a tray before storing in an airtight container.