Ingredients:
Cinnamon Crumble Topping:
- 1 cup (125 g) all-purpose flour
- 1 tsp ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 5 tbsp (70 g) vegan butter, melted and cooled
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Cream Cheese Filling:
- 8 ounces vegan cream cheese, room temperature
- 1 tbsp brown sugar
- 1 tbsp cornstarch
Apple Filling:
- 1 tbsp ground cinnamon or pumpkin spice blend
- 2 cups chopped apples, peeled (about 2 large apples)
Vanilla Cake Layer:
- 3 cups (375 g) all-purpose flour
- 1 tbsp cornstarch or arrowroot starch
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup (113 g) vegan butter, melted and cooled
- 3/4 cup (170 g) dairy-free yogurt or unsweetened applesauce, room temperature
- 2/3 cup (160 mL) vegan buttermilk, room temperature
- 1 tbsp vanilla extract or vanilla paste
- 1/4 tsp sea salt
Optional Glaze:
- 1 cup powdered sugar
- 1 tbsp dairy-free milk
Instructions:
- Preparation: Preheat your oven to 350°F (177°C). Grease and line a 9-inch or 10-inch springform pan with parchment paper.
- Crumble Topping: Mix together flour, cinnamon, granulated sugar, vanilla extract, and sea salt in a medium bowl. Blend in the melted vegan butter using a fork until it forms a crumbly texture. Set aside.
- Apple Filling: Toss the peeled, chopped apples with cinnamon or pumpkin spice in another bowl and set aside.
- Cream Cheese Filling: In a separate bowl, whip the vegan cream cheese with brown sugar and cornstarch until it's fluffy and smooth. Set this aside as well.
- Vanilla Cake Batter: In a large bowl, whisk together melted vegan butter, sugar, dairy-free yogurt, and vanilla extract. Stir in salt, baking powder, and baking soda. Finally, mix in the flour and vegan buttermilk until just combined, ensuring not to overmix.
- Assemble the Cake: Pour half the vanilla cake batter into your prepared pan. Spread evenly to the edges. Dollop the cream cheese mixture on top and gently spread to the edges. Follow with the remaining cake batter, again spreading evenly. Layer the apple filling on top and then finish by sprinkling the crumble topping evenly over the apples.
- Bake: Transfer the cake to the oven and bake for 75-85 minutes. If the topping browns too quickly, tent the cake with aluminum foil. Bake until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 20-30 minutes. It’s best served slightly warm.
- Optional Glaze: If you desire, whisk together powdered sugar and dairy-free milk to create a glaze and drizzle it over the cake before serving.
- Serve and Store: Cut the cake into slices and serve. Store any leftovers in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or freeze for up to a month.
This cake is a delightful amalgamation of creamy, fruity, and spiced elements, making it a perfect dessert for the fall season or a decadent coffee cake to enjoy any time of the year. Enjoy your baking adventure!
