Well, my expert taste testers (ie. my family) tell me that this is the best cake I’ve created. Since my Cinnamon Crumble Cake recipe went viral, that’s really saying something! This is a moist cake, with little chunks of apple in every bite and just the right amount of cinnamon. If you are dairy free, coconut oil will work well in place of the butter.
50g rolled or steel cut oats
2 large green apples, cored and quartered (275g cored weight)
100g unbleached white spelt flour
80g wholemeal spelt flour
2 tbs ground cinnamon (yes, that 2 tablespoons, trust me)
3 tsp baking powder
1/2 tsp vanilla powder
large pinch of salt
350g coconut cream
60g butter (or coconut oil)
For the topping
20g butter (or coconut oil)
1.5-2 tbs cinnamon sugar
1. Preheat your oven to 180°C. Line the base and grease the sides of a round spring form tin.
2. Place oats and rapadura in mixer bowl. Mill for 20 seconds/speed 9/MC on. Remove from bowl and set aside.
3. Place apples in mixer bowl. Chop for 6 seconds/speed 4/MC on. Remove from bowl and set aside (in a different bowl to the oat/sugar mixture).
4. Into mixer bowl, place the oat mixture, flours, cinnamon, baking powder, vanilla, salt, coconut cream, butter and eggs. Beat for 20 seconds/speed 5/MC on.
5. Add apples. Combine for 10 seconds/reverse/speed 4/MC on.
6. Transfer cake mixture to your prepared tin and bake for 30 minutes. At this point, cover the cake with a piece of aluminium foil then cook for a further 15-20 minutes, or until a skewer inserted into the middle of the cake comes out clean.
7. For the topping, as soon as you remove the cake from the oven, melt the 20g butter in thermal mixer for 1 minute/60/speed 1/MC on.
8. Remove the sides of the springform tin (but leave the base on for now) and brush the top of the cake with the melted butter. Sprinkle with the cinnamon sugar and leave to cool completely before removing the base of the tin.