Yield:2 medium cakes
Prep Time:20 mins
Cook Time:35 mins
This Dutch apple cake has a lovely and light vanilla sponge, is absolutely packed with soft bramley apples and has a delicious crunchy, cinnamon-rich, topping; a perfect combo in one bowl. We love it fresh from the oven, or cold from the fridge on sunny summery days like today. If you're allergic to hazelnuts you can ditch them or swap them for a nut, seed or grain you’re not allergic to.
- 1½ C gluten-free self-raising flour
- ½ C demerara sugar
- 1 tsp bicarbonate of soda
- grind of salt
- ½ C apple puree
- 1 C water
- ¹⁄3 C oil (I used sunflower oil)
- 1 Tbs cidre vinegar
- 2 tsp vanilla extract
- 2 or 3 big bramley apples* ( I always opt for 3 massive ones)
- 1 Tbsp oil (I used sunflower oil)
- 2 tsp ground cinnamon
- ¹⁄3 C muscovado sugar
- 2 Tbsp gluten-free flour
- ½ C chopped roasted hazelnuts
- ¼ C gluten-free oats
Preheat your oven to 170°C (fan oven) and prepare your cake tins/ pyrex dishes by greasing and then flouring them - remember to use gluten-free flour if you are making gluten-free cakes. (I use dishes)
In a mixing bowl combine the dry ingredients for the cake.
Into a jug add your wet ingredients for the cake.
Now you can peel and chop your bramley apples into lovely chunks. (You can see how large my chunks of apple are in the photo below)
Pour your wet ingredients into the dry ingredients and whisk until a smooth batter is formed. Stir in the chunks of bramley apple so its all combined and dollop the lot into your waiting cake tins/dishes.
Pop into the oven for 15 minutes – whilst it starts to bake I make my topping in a clean bowl. Just add all the ingredients and stir until they are well combined.
When the cake has been in the oven for 15 minutes I get it out, sprinkle the topping over it the top and pop it back in for another 20 minutes.**
When its cooked (use a skewer to check) take it out of the oven and DIG in.
We leave the second one to cool so that we can enjoy it cold from the fridge later in the day or if we are heading out for a picnic the following day.
*If you want a more balanced ratio of cake to apples use 2 bramley apples rather than 3. I like mine to be rammed full of apples
**The reason I put the topping over the cake half way through the baking process is that when it is in a dish like the one photographed the topping insulates the cake and stops it from baking. By adding the topping half way through, the whole process is done faster. If you are using cake tins you can put the topping on from the start as the cake will cook much faster in the thin metal tins than it does in glass dishes.