What to do with all these fresh apples? Maybe a crisp, or a crostata, or maybe this delicious apple cake! Adapted from a Smitten Kitchen recipe, mine is gluten and lactose free, and totally organic, with a divine crumb topping. Everyone deemed it delicious, so it’s a keeper!
Heat the oven to 325 and grease a 9″ round cake pan with butter or non-stick spray.
- 3 small-medium apples, peeled (or not), cored and cut into 1/2″ wedges.
- Toss with 1 tsp. cinnamon, 1 tsp. sugar, and juice from half a lemon; set aside.
- 1 stick butter, melted
- 1/3 c. dark brown sugar
- 1/3 c. beet sugar
- 1 tsp. cinnamon
- 1/4 tsp kosher salt
- 1 1/3 c. flour (I mixed 1/3 c. teff flour in but plain GF flour is fine)
- Whisk butter, cinnamon, sugars, and salt until evenly mixed. Add flour with fork until it’s incorporated; it will be thick; set aside.
- 6T butter, softened
- 1/2c beet sugar
- 1 large egg
- 1/3 c. yogurt (I used coconut milk yogurt)
- 1 tsp vanilla
- 1 c. flour
- 1 1/4 tsp. baking powder
- 3/4 tsp. kosher salt
- Beat butter with sugar until light and fluffy. Add egg, yogurt, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt, and mix well. Add flour and mix just until it disappears.
- Scrape batter into greased pan and smooth top. Arrange apples on top, slightly overlapping, and add any remaining juice. Sprinkle crumb topping over the top, leaving some larger chunks.
- Bake until a toothpick comes clean, or when you stick it in an apple, it’s soft, or when you see juices bubbling around some apples…about 55 minutes, depending on your oven etc. I had to bake mine an extra 15-20 minutes just fyi.
Cool on a rack and cut into wedges. Enjoy!
This cake keeps at room temp for 3 days with a loose cover over it, or wrap it well and keep it for 6 days in the fridge. Mine was gone in 3 days!