Egg-free cake, which can be easily made vegan by using plant-based yogurt and milk.
Ingredients
Filling
- Apples (e.g., reinettes) 2
- Cane sugar 1 tbsp
- Cinnamon 1 tsp
Cake
- Milk 360 ml
- Yogurt 100 g
- Vegetable oil 100 g
- Wheat flour 360 g
- Baking powder 2 tsp
- Baking soda 1 tsp
- Cane sugar 100 g
- Cinnamon 1/2 tsp
- Vanilla sugar 1 packet
Topping
- Cane sugar 80 g
- Cinnamon 1.5 tsp
Glaze
- Lemon juice 1 tbsp
- Powdered sugar 50 g
Preparation
Filling: Peel and dice the apples. Put them in a pan, add the cane sugar and cinnamon. Cook, stirring occasionally, for about 10 minutes until the apples soften and begin to break down. Set aside.
Cake: Preheat the oven to 170°C. Line a small baking form (20 x 24 cm) with baking paper. Mix the milk with the yogurt and vegetable oil (preferably using a whisk). In another bowl, mix the flour with the baking powder, baking soda, cane sugar, cinnamon, and vanilla sugar. Add the dry ingredients to the wet ingredients and stir briefly with a spoon just until the ingredients are combined.
Place half of the batter into the baking form, then add the sautéed apples and sprinkle with half of the topping (a mixture of cane sugar and cinnamon). Cover with the remaining batter and sprinkle with the remaining topping. Put in the oven and bake for about 35 minutes until a toothpick inserted into the cake comes out clean. Remove from the oven and cool for about 10 minutes. Then poke the cake in several places and pour the glaze over it (glaze: mix warmed lemon juice with powdered sugar).
