Dutch Apple Cake

 

crunchy top + soft centre = heaven
crunchy top + soft centre = heaven

The summer holidays have finally begun for us in the UK – and of course the sun has disappeared behind heavy, grey precipitous clouds. Apparently on Friday we had a whole months worth of rain in one day. Yet today it is pouring again – maybe it’s all of next months rain, and the rest of the hols will be sunny and bright… we can but hope!

The great downpours outside mean I am especially enjoying being home, cosy and dry listening to rain watering my garden. I am also craving comfort food; slightly more autumnal than summery in flavour, temperature and taste. I love Dutch apple cake packed full of brambly cooking apples so it is more apple than cake! If you are up for a more normal ratio use 2 large brambly apples instead of my over-indulgent 3.

The cake is full of soft apple with a crunchy cinnamon rich topping – perfect combo in one bowl. This recipe is free from gluten, dairy, eggs and soya. If your allergic to hazelnuts you can ditch them or swap them for a nut, seed or grain you’re not allergic to.

Dutch Apple Cake – Ingredients

gluten-free self-raising flour, demerara sugar, bicarbonate of soda, salt, apple puree, water, oil, cider vinegar, vanilla extract, brambly apples, cinnamon, muscovado sugar, roasted chopped hazelnuts, gluten-free oats

Dutch Apple Cake – Process (makes 2 large cakes like the one photographed)

  • Preheat your oven to 170° C (fan oven)
    prepped dish
    prepped dish
  • Grease and flour your cake tins/dishes – I use dishes
  • In a mixing bowl combine the dry ingredients for the cake:
    • 1½ C gluten-free self-raising flour
    • ½ C demerara sugar
    • 1 tsp bicarbonate of soda
    • grind of salt
  • In a jug add your wet ingredients for the cake:
    • ½ C apple puree
    • 1 C water
    • ¹⁄3 C oil (I used sunflower oil)
    • 1 Tbs cidre vinegar
    • 2 tsp vanilla extract
  • Now you can peel and chop into lovely chunks:
    chunks of brambly apple added to the mix
    chunks of brambly apple added to the mix
    • 2 or 3 big brambly apples ( I always opt for 3 massive ones)
  • Pour your wet ingredients into the dry ingredients and whisk until a smooth batter is formed
  • Stir in your chunks of brambly apple so its all combined
  • 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 small bowl add:
    • 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
      ready to eat YAY!
      ready to eat YAY!
  • Stir this well so everything is combined and set aside
  • When the cake has been in the oven for 15 minutes I sprinkle the topping over it and pop it back in for another 20 min
  • When its cooked (skewer to check) take out and DIG in

Best enjoyed fresh from the oven. The reason I put the topping over the cake half way through is that when it is in a dish like the one photographed the topping kind of insulates the cake and stops it from baking – this way 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 my glass dishes.

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