Apple Crumble Cake with The Kind Harvest Co. Plain Flour

Created by @rawpublic_

Cooking time: 40-50min, Prep time 15min

Stewed Apples

• 300g of apple, peeled abd cubed

• 1tsp cinnamon

• 1/4 tsp all spice

• 3 tsp raw sugar

• 2 tbsp water

Cake

• 2 cups of The Kind Harvest Co. Plain Flour

• 1 cup of raw sugar

• 1 tsp baking powder

• 1/4 baking soda

• 1/2 tsp sea salt

• 1 tsp vanilla extract

• 1 cup soy milk (or milk of choice)

• 1/3 cup of oilive oil (or other vegetable oil)

• 1 tbsp white vinegar

Crumble

• 1 cup of The Kind Harvest Co. Plain Flour

• 1/3 brown sugar, firmly packed

• 1/3 raw sugar

• 1/3 butter (I used non dairy)

• 1/2 tsp salt

1. Preheat over to 180'C

2. Line a round cake tin with baking paper and set aside. I used a 21x21x7 inch tin.

3. To stew apples, add all ingredients (apple, cinnamon, allspice, sugar and water) to a small pot and heat on medium heat until the apples are nice and soft but still hold their form. Set aside to cool.

4. To make crumble topping combine sugar, Good Harvest Co. flour and salt in a mixing bowl.

5. Using your fingers (or a fork) mix the butter into the dry ingredients until you have a crumble/crumb consistency.

6. Add soy milk and vinegar to a small bowl and stir. This mixture will thicken and should be a little like buttermilk consistency. Set aside.

7. In a large mixing bowl, combine Good Harvest Co. flour, sugar, baking powder, baking soda and sea salt. Pour in your soy milk and vinegar mixture as well as remaining ingredients (oil and vanilla) and stir gently.

8. Pour cake batter mixture into your lined cake tin.

9. Gently top the cake batter with stewed apples and then sprinkle your crumble mixture on top of the stewed apples, gently pressing down.

10. I put a little of the stewed apple mixture into the cake batter, so there are apple chunks throughout, but this is optional.

11. Place cake in the oven and bake for 40-50 minutes.

12. Check cake during the baking to make sure the crumble top is not browning too much. You just want it to look golden. If it's browning too much you can cover the top with alfoil and continue to bake.

13. Remove from the oven. Insert a skewer or toothpick into the centre, if it comes out clean your cake is done. If it comes out with wet cake batter bake for a little longer.

14. Remove from tin when cool.

15. The cake will keep in an airtight container for up to four days, but it didn't last that long in our house.