Autumn’s the season for apples – both dessert and cookers. If you have a glut from your garden (or a kindly neighbour) here’s the perfect way to make use of them.
Based on a traditional German apple cake this recipe is adapted from Rick Stein to be completely dairy-free.
We used Alpro’s Greek-style yoghurt as it’s entirely plant based but very rich and creamy.
Getting the cake out of the pan can be a struggle as the apple and sugar topping seeps onto the side a little. Using a pushpan makes this job easier.
Apple and brandy cake
A delicious taste of autumn, served warm or cold
Ingredients
- 2 apples peeled cored and thinly sliced
- 1 tablespoon lemon juice
- 128 g dairy-free margarine
- 144 g demerara sugar or muscovado
- 3 large eggs beaten
- 228 g plain flour
- 2 level teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons thick dairy-free yoghurt we used Alpro Greek style
- 2 tablespoons brandy
- For the topping
- 1 1/2 tablespoons demerara sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 170 deg C/gas mark 3
- Coat the sliced apples in lemon juice to prevent browning and set aside
- Beat together the margarine and sugar until pale and fluffy. Add the eggs with a little of the flour and beat until smooth.
- Fold in the rest of the dry ingredients with a spatula
- Stir in the yoghurt followed by the brandy.
- Transfer the batter to a well greased 23cm cake tin.
- Arrange the apple slices on the batter in a spiral pattern
- Mix the demerara sugar and cinnamon together and sprinkle liberally over the top
- Bake for around 40 minutes until a skewer comes out clean.
- Leave to cool in the tin for 15 minutes before turning out onto a wire rack
- Serve warm with non-dairy yoghurt as a dessert or cold as a cake.
Other recipes you may like:
• Irish whiskey coffee cake
• Banana, rum and raisin muffins
• Gluten-free Victoria sponge