I love everything apple and this cake is a summery version of an apple pie. The cake is creamy, almost custardy and it pairs beautifully with your favourite granola. I chose one with apple and cinnamon flavours and no added sugar. Any granola would do.
Apple cake with crunchy topping
I love everything apple and this cake is a summery version of an apple pie. The cake is creamy, almost custardy and it pairs beautifully with your favourite granola.
Ingredients
- 6 golden delicious apples peeled and sliced
- 1 lemon juiced
- 185 grams unsalted butter melted
- 3 large eggs
- 220 grams granulated sugar
- 45 grams soft brown sugar
- 1 tsp vanilla extract
- 60 ml whole milk
- 150 grams all-purpose flour
- 50 grams whole almonds roasted and ground
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon
- 150 grams granola
Instructions
- Preheat oven to 175° C fan. Cover the base of a 26 cm spring form pan with greaseproof paper. Butter and flour paper and sides of pan.
- Melt butter and let it cool slightly.
- Peel and core the apples and cut into 3 mm slices. Put in a large bowl and drizzle the lemon juice.
- Put almonds and 2 tablespoons of the flour in a small chopper/blender. Blend until almonds are finely chopped.
- In a mixer bowl beat eggs with sugars and vanilla until fluffy and pale. Add milk and melted butter. Beat to combine.
- Sift flour, baking powder, soda and cinnamon directly in the mixer bowl. Add salt and ground almonds and mix gently with a spatula. Mix in apples and stir until all apples are coated with the batter.
- Transfer mixture in prepared pan and level the surface. Sprinkle over the granola and bake for 30 minutes. Cover loosely with foil and continue baking 30 minutes more.
- Cool cake for 30 minutes. Run a knife to release the sides of the cake pan. Let cake cool completely before transferring on a cake platter. Serve plain or with a dollop of vanilla ice cream.
