Caramel Apple Crumble Cake

The most perfect November cake! A luscious layer of moist vanilla cake, a layer of sliced apples, and a cinnamon crumble, all drizzled with a homemade 4 ingredient caramel sauce. So buttery, crumbly, sweet and delicious – the perfect thing to bake for your loved ones over the holidays!

This cake is perfect for fall!

Apples. Crumble. Butter. Brown Sugar. Caramel. Need I say more?! You need to have a slice with a cup of chai tea. Its the perfect afternoon snack! Or just eat a large slice with a river of caramel sauce, sitting around the table with family, laughing about old memories. That way is good too.

Caramel Apple Crumble Cake

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• Author: OLIVIA BIERMANN
• Yield: 8 pieces

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Description

A luscious layer of moist cake, sliced apples, and a cinnamon crumble with a homemade 4 ingredient caramel sauce. So buttery, crumbly, sweet and delicious – the perfect thing to bake for your loved ones over the holidays

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Ingredients

CAKE

• 1/2 cup vegan butter, melted (I use Becel Salted Plant-Based Bricks)
• 2/3 cup cane sugar
• 1 tsp vanilla 
• 1/4 cup nondairy milk 
• 1/2 cup unsweetened apple sauce 
• 2 cups all-purpose flour
• 2 tsp baking powder
• Pinch salt
• 1 baking apple, sliced

 

CRUMBLE

• 2/3 cup all-purpose flour
• 1/2 cup oats
• 1/2 cup lightly packed light brown sugar 
• 2 tsp ground cinnamon 
• 1/2 cup room temperature vegan butter
• Pinch salt

 

CARAMEL SAUCE

• 1 cup cane sugar
• 6 tbsp room temperature vegan butter
• 1/3 cup coconut cream
• Pinch salt

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Instructions

1. Preheat oven to 350 F. Line a 10-inch springform cake pan with parchment paper.
2. In a mixing bowl, add vegan butter and sugar and mix until combined. Add vanilla, nondairy milk and unsweetened apple sauce and stir until combined. Add flour, baking powder and salt and stir until combined. Spread into prepared cake pan and layer sliced apples on top in a single layer. 
3. In a separate bowl, combine flour, oats, light brown sugar and cinnamon and stir until combined. Add Becel® Plant-Based Bricks and mix with a fork or pastry blender until crumbly. Sprinkle over apples cake in an even layer. 
4. Bake cake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs, and top is golden.
5. In a small pan on the stove, add the cane sugar and heat on medium, stirring frequently, until dissolved. It will turn crumbly, then start to brown, and then become liquid. Remove from the heat and add the Becel® Plant-Based Bricks – it will bubble! Whisk vigourously, being careful not to splash, until combined. Add the coconut cream and pinch of salt and whisk until fully combined and smooth. 
6. Remove cake from oven and let cool at least 30 minutes before slicing and serving. Serve warm with caramel sauce drizzled overtop.

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