Apple cococnut crumble sheet cake – a dlightful treat to go with your cup of coffee or tea!

Hey there!

 

This weekend I was baking a cake for a friend’s birthday. When I decided to make a cake I asked my friend what kind of cake she wanted, though the only answer I got off her was that she wouldn’t fancy snails in her cake and that I should just bring whatever I felt like making. So since I had already posted a chocolate cake recently I decided to go with something fruity.

As it is still winter here in Switzerland and the selection of fruit at the supermarket is limited to apples, pears, oranges and bananas and well obviously the ridiculously expensive tropical fruit which I personally prefer to enjoy uncooked I decided to make an apple cake. In the end I came up with this absolutely delicious apple coconut crumble sheet cake.

 

This cake consists of three layers. A batter layer, then the apple layer and on top of it all the coconut crumble layer. The outcome ended up being a true delight. Since the bottom as well as the top layer contain cinnamon it obviously tastes very cinnamony which actually goes perfectly well with the caramelly taste of the coconut sugar I added as a sweetener. I also added coconut flakes and coconut butter in the crumble hence the name apple coconut crumble sheet cake.

 

I actually loved the rather unique combination of coconut and apple, which I haven’t come across prior to this baking session. Apples generally work quite well with nuts though usually they’re prepared with almonds, hazelnuts or even walnuts, but hey I just thought why not have a go at coconut and of course I turned out great!

 

 

Besides the cake being a true delight, nicely moist and crunchy on top, I have got to be honest with you about the ingredient list, which isn’t that basic for once, yet I also indicated a few substitutes on thee bottom of the post.

 

The special Ingredients I am talking about are coconut sugar, coconut butter and buckwheat flour. All of those ingredients can be found at organic food shops, which there are plenty of these days. Yet I still indicated a substitute for the buckwheat flour and the coconut sugar. The coconut butter however I do not have a substitute you can buy at the normal super market the only thing you could do though if you can’t get your hands on coconut butter is: add the required amount of coconut butter in form of coconut flakes into a food processor and process until a smooth paste has formed and tada there’s your coconut butter.

 

I just wanted to indicate this little part about the ingredients to make sure you’ll all be able to enjoy this truly amazing delight not depending on whether you’ve got an organic shop in your area. I actually live on the countryside as well so if I decided to bake this cake out of the blue I probably couldn’t or I had to go on a drive to the next bigger town.

 

Anyways back to my lovely cake here you have the recipe, enjoy baking and make sure to not eat the whole crumble before baking it!

 

 

 

 

Ingredients

 

• 550 g Apples (approx. 4 small apples)
• Lemon juice

 

batter:

• 250g apple sauce (unsweetened)
• 200g buckwheat flour*
• 150g coconut sugar**
• 2tbs flax seed
• 1dl water
• 1 pinch of salt
• 2 tsp baking powder
• ½ vanilla bean
• 1tsp cinnamon

 

Crumble:

• 50 g coconut butter
• 75g coconut flakes
• 60g buckwheat flour*
• 50g coconut sugar**
• 1tsp cinnamon
• ½ vanilla bean

 

1. Preheat your oven to 190°C.
2. Process your flaxseed in a food processor until they reach a floury consistency. Add them to one dl of water.
3. Peel and slice your apples, then drizzle them with lemon juice and put them aside for later.
4. Now make your crumble. For that melt you’re coconut butter (I just placed my bowl of coconut butter in a bigger bowl which I filled with boiling water)
5. When your coconut butter is melted mix it with the coconut flakes, the buckwheat flour, the coconut sugar, cinnamon and the scraps of your vanilla bean. You’re best off mixing this with your hands until it reaches a crumbly consistency.
6. For your batter add all the dry ingredients into a bowl, then add the applesauce and the flaxseed water mixture and mix until your batter is smooth.
7. Now line a baking sheet (35×20) with baking paper and spread your batter onto it, cover your batter with the apple slices and then distribute the crumble mixture on top.
8. Last but not least bake your crumble for approximately 25 minutes in your preheated oven and when it has finished baking let it cool down completely and then cut it into equal sized squares.

 

 

So that’s it, cake’s done! Wasn’t this easy? And you know what on top of being easy it actually tastes pretty amazing too, how perfect, hey?

This is honestly such a great cake to have along side coffee and tea or really at any time of the day when you’re feeling like a delicious sweet treat.

Enjoy your Sunday afternoon!

Bisous

Fanny, the foodie

 

 

 

 

 

 

 

*you could use regular flour, though I’m pretty sure that this would slightly change the consistency

**if you can’t get your hands on coconut sugar you can substitute with raw cane sugar, which will hardly affect the flavour