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This apple cake with brown cinnamon sugar tastes simply good – no matter whether you eat it while it’s still warm (with a big scoop vanilla ice cream as we did – yum), the next day or even a couple of days later. It will stay moist, with just the right kind of sweetness. I recommend you – if you enjoy it the next day or later – to slightly warm the piece of cake for best taste.

90 g (organic) good quality margarine, at room temperature
190 g fine spelt flour (type 630)
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp vanilla
½ tsp salt
180 g brown sugar
1 large (organic) egg
130 ml rice milk*
2 apples, peeled + thinly sliced
2 tbsp brown sugar
1 tsp cinnamon

*I use rice milk but you can go for any type of plant milk or milk

How to make it ..
Preheat oven to 175°. Grease a 25cm cake-pan with margarine. Whisk spelt flour, baking powder, cinnamon, vanilla and salt together in a small bowl. In a larger bowl, beat margarine and brown sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg and rice milk until just combined.
Add dry mixture gradually, mixing just until smooth. Pour into prepared pan. Arrange apple slices on top of batter in a single layer. Mix brown sugar and cinnamon together in a small bowl. Sprinkle brown cinnamon sugar over the cake. Bake for 10 minutes then reduce oven temperature to 150° and bake until golden brown and a tester comes out clean, about 40-50 minutes. Let cool in pan and enjoy while the apple cake is still warm, may serve with a big scoop vanilla ice on top. Enjoy!

– Lisa –

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