German Apple Cake aka Apfelkuchen- vegan style

lucylox

Sep 24

Late September is definitely apple season and if you have an apple tree, or maybe your neighbours leave out baskets of freshly picked fruit, then you'll be looking for a myriad of apple recipes to use up those bounteous apples.

I usually make apple pie and crumble, apple chutney and maybe some apple compote, but this year I've been experimenting with new apple recipes, with this gorgeous traditional German apple cake, or Apfelkuchen, being one of the real highlights.

This is one of those homely, traditional bakes that tastes just great, it doesn't need any fancy icing or decoration; the flavours and textures of the apple and sugar garnished cake are all you need to have the perfect teatime treat.

You could add a layer of diced and spiced apples to the centre of the cake, but i opted for a beautiful light and fluffy cinnamon scented sponge, topped with slices of apple that melt into the cake whilst baking and a crunchy sugar coating. It really is a delightful Autumnal bake.

Apfelkuchen is delicious alongside a cup of tea, but equally at home with a good glue of warm custard or sweeten creme fraiche for a warming and comforting pudding.

To make sweetened creme fraiche simply combine some creme fraiche (I use the Oatly version) with icing sugar and vanilla to taste.

German Apple Cake (Apfelkuchen) - vegan style

makes 1 18-20cm cake
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

18-20cm springform cake tin

250 g self-raising flour
1/2 tsp bicarbonate of soda
25 g custard powder or corn flour
1 tsp cinnamon
150 ml dairy-free creme fraiche or yogurt
1 tsp vanilla extract
150 ml oat milk
80 g dairy-free margarine
175 g caster sugar
For the topping:
1 or 2 eating apples
1/2 tsp cinnamon
2 tbsp demerara sugar
1/2 tbsp icing sugar (to decorate if desired)

Firstly make the filling: Mix together the brown sugar and cinnamon for the filling and set aside.
Next, make the streusel topping: In a bowl stir together the flour, sugar and cinnamon. Rub in the margarine with your fingertips to make a crumble like consistency. Set aside.
Preheat the oven to 180 degrees centigrade. Grease and line a spring-form cake tin
Sift together the flour, custard powder or corn flour and bicarbonate and set aside
In another bowl, mix together the creme fraiche/yogurt, oat milk and vanilla and set aside
Cream together the margarine and sugar until light and fluffy
Alternately add the flour and milk mix (about 1/3rd of the mix each time) and stir well between each addition.
Pour into the cake tin and level off.
Peel and core the apples and finely slice
Decoratively lay the apple slices onto the top of the cake.
Mix together the Demerara sugar and cinnamon and sprinkle an even layer over the top of the apple slices.
Bake for 40-50 minutes until he cake is cooked through and golden on top.
Cool briefly in the tin before unmoulding and cooling on a wire rack. Once cool, dust with icing sugar and enjoy.