I love this Dutch apple cake recipe; it works for most people being gluten-free and vegan. In the autumn it’s warming and cosy straight from the oven and rich in cinnamon spice, but more importantly, in the summer it’s light and refreshing, ram-packed with huge chunks of apple – I love it straight from the fridge.
I make this so that it is more apple than cake. If you prefer a more balanced ratio use two bramley apples instead of three. You can change the spicing too – we love cinnamon with apples but you can use ginger or cloves or whatever your family prefers. Likewise if you have tree-nut allergies in your family skip out the hazelnuts in the topping and use a seed or grain which is safe for your family. If you can use a seed you will still get that fabulous crunchy top which contrasts and compliments the soft apple filled sponge perfectly.
This is a great cake if your child, like Aars, has a severe silver birch pollen allergy which causes a cross-reaction with apple. The bramley apples are baked enough for the proteins to have changed shape making the apple chunks safe.
If you are going out for a picnic this cake is a scrummy, pretty healthy, not too messy sweet treat to take. Although you may want to transfer it from the heavy glass dish into (an easier to carry and contain) tupperware box. You could also make the super cute little upside-down apple crumble muffins – I’ve put the recipe beneath the Dutch apple cake just incase you fancy giving them a go. They are basically the same principle, but upside-down with the crunchy crumble on the base. Each cake is self contained so may work better for picnics and the children will be happy as they are all the same size – no squabbling over who got the larger slice of Dutch apple cake!
Whatever you make, have a superb summer holiday filled with fabulous friends, fun and tasty treats,