Apple Crisp Cake
4 heaping c. sliced apples (peeled or not)
1 1/3 c. sugar
2 1/4 tsp. cinnamon
1 tsp. nutmeg
8 T. cornstarch
8 tsp. water
1/3 c. oil
3/4 c. organic cane sugar
1/2 c. unsweetened apple sauce
1 tsp. vanilla
1 c. soy yogurt/sour cream/plain yogurt
2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. rolled oats
1 c. organic brown cane sugar
1/2 c. vegan buttery spread, 1 stick
1/2 c. flour
1 1/2 c. organic powdered cane sugar
1/4 tsp. vanilla
5-5 1/2 tsp. soy or almond milk
Preheat oven to 350 F
Toss sliced apples into a medium sized pot. Throw all the other ingredients in and mix it well before putting it on the stove. It should look slightly goopey. Allow the mixture to come to a boil and let the cornstarch thicken it. Let it boil for about 1 minute, then set aside to cool while you put together the cake batter and crisp topping.
To make the crisp topping put the oats, flour, brown sugar in a bowl and mix together with a fork. Take your stick of butter and cut it into 1 T. portions and toss them in the bowl with the oat mixture. With a pastry cutter or a fork, cut the butter into the oat mixture. It is done when it resembles granola chunks. Set the mixture aside for when you are ready to layer the cake and fruit into the pan.
For the cake mix the oil, sugar, eggs, vanilla, applesauce and soy yogurt together in a large mixing bowl. In a separate bowl mix together all of the dry ingredients. Add the dry ingredients to the wet and mix on low for about 3 minutes, until the batter is smooth.
Grease and flour a 9 x 13 inch cake pan OR spray it with a baking spray like "Baker's Joy" or similar that already has flour in it and is dairy free.
Pour 1/2 the cake batter into the bottom of the cake pan then slowly drop the apple filling evenly over the top of the cake batter.
Pour the remaining cake batter over the top of the apples, doing your best to cover the apple layer.
When you have finished, starting from the edges sprinkle the crisp topping over the cake working your way to the center of the cake.
Bake for 45 minutes uncovered, then tent the cake with tin foil and bake for another 20 minutes OR until cake is toothpick clean.
**Make sure when you stick the toothpick in that you let it go all the way to the bottom. I hit a slice of apple on my way to the bottom the first time and it FELT like the bottom of the pan, but it was obvious too much of the toothpick was still outside of the cake. So I moved the toothpick a bit making sure I kept trying to test in the thickest part of the cake.
While the cake is cooling mix together your icing and put it in a squeeze bottle for ease of drizzling later. Make sure the cake is COMPLETELY cool before you put the drizzle on. The flavors will be heightened and the icing won't disappear into the crisp topping.
This cake is AH-MAZing!! It is SO fabulous. There isn't a thing about it I didn't like. Slightly cooking the apples before baking helped them become soft quickly for the cake. The cake itself has wonderful flavor and is substantial. Almost like a coffee cake consistency. If you don't enjoy your cake like that, simply use "cake flour" for the recipe and it will be lighter in density. The crispy topping on this MAKES the cake though. I am SO glad I decided to give it a crunchy element rather than goo. In a 9 x 13 pan this cake is a monster. So you could try this cake out for your next potluck or family get together without having to bring home any leftovers. If you wish to make it a little less thick you could use a 15 inch pan. They aren't easy to find anymore, but they are out there. I hope you will try this recipe and let me know what you think of it. Happy baking!