Every year, I stock up on apples fresh from the local farms. We buy at least 50 lbs to store and eat throughout the winter and spring. I like to eat apples as a healthy snack, as well as bake them into something delicious for a not-as-healthy snack. I made an apple crumble cake that's perfect with a cup of hot tea or coffee. The bottom layer is a moist, spiced cake, topped with a layer of fresh apples and a buttery crumble.
with vegan option*
2 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 cup apple sauce
1/4 cup coconut oil, melted (or butter)
2/3 cup sugar
2 Tbsp molasses
2/3 cup milk (dairy, soy, almond, etc.)
2 medium apples, chopped
Crumble Topping
1/4 cup coconut oil (or butter)
1 1/4 cup flour
1/4 cup sugar
In a small mixing bowl, combine the flour, coconut oil, and sugar until crumbly. Set aside.
Preheat oven to 350 F
In a medium mixing bowl, combine flour, salt, cinnamon, baking soda and baking powder. In a small bowl, whisk together the apple sauce, oil, sugar, molasses, and milk. Add the wet ingredients to the dry mixture, and stir until just combined. Pour into a greased cake pan (9x9 square or 9 in round). Top with chopped apples. Sprinkle the top with an even layer of the crumble topping.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out cleanly.
*Make it vegan: Sub coconut oil for butter and use non-dairy milk
