This cake combines so many things I love: crunchy cinammon topping, icing glaze, moist cake and coconut-flavours.
Easily a dessert if served with whipped cream/sour cream/ice-cream….or just delicious on its own with a cup of tea!
Cake Ingredients:
1 cup all purpose flour
1/2 cup almond flour
1/2 cup dessicated coconut
1 pink lady apple, 1/2 roughly chopped and 1/2 cut into,thin slices
3/4 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
2 eggs
1/2 cup plain yoghurt
1/2 cup coconut oil or any vegetable oil
1 teaspoon vanilla extract
Cinnamon topping:
1.5 tablespoon butter melted
1 teaspoon ground cinnamon
1/2 cup brown sugar
2 tablespoons white sugar
Icing Sugar Glaze:
1/2 cup icing sugar
2 tablespoons milk
Method:
1. Preheat oven 180 degrees Celsius, line an 8 inch cake tin with baking paper.
2.in one large bowl whisk together flours, baking powder, baking soda sugar, salt and dessicated coconut (all dry ingredients), add chopped apple and mix gently through.
3. In another bowl whisk eggs, then add oil, yoghurt and vanilla extract.
4. Add wet ingredients to dry ingredients and mix together until just combined, do not over mix.
5. Melt butter, add to brown sugar, white sugar and cinnamon mixture until just combined
6. Pour batter into cake tin, place sliced apples creatively on top of cake, cover apples with cinnamon topping.
7. Bake in oven for 30-35 minutes until firm and skewer comes out clean.
8. Allow to cool totally, mix milk with icing sugar to create glaze. Drizzle cake with glaze, then sprinkle liberally with extra icing sugar.
9. Serve with or without cream or sour cream.enjoy!
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