Cinnamon Glazed Apple Cake
Preheat oven to 180 degrees Celsius. Grease 23 cm round spring form cake tin. Set aside.
Slice apples evenly to form apple rings. In medium pot, cover base with 3 cm of water. Add apples and cook 3-5 minutes until tender (but not mushy). Set aside.
Cream margarine and sugar until fluffy. Add applesauce and soy milk, then mix. Gently fold in flour, coconut, baking powder and vanilla essence. Add additional soy milk, if dry.
Pour batter into cake tin and arrange the apple rings decoratively on the top.
To make the topping, combine topping ingredients together and sprinkle evenly over top of cake.
Bake 30-40 minutes or until cooked. Insert a sharp clean knife into centre and withdraw. Cake is cooked when knife comes out clean.
Cool for 15 minutes before releasing spring form.
Serve warm or cool on rack. Dust with icing sugar using a sieve just before serving.
- 3 apples, peeled and cored
- 125g margarine
- 1/2 C caster sugar
- 1/2 C apple sauce
- 2 Tbsp soy milk
- 1 1/2 C flour
- 1/4 C coconut
- 2 1/2 tsp baking powder
- 1 tsp vanilla essence
- 1/4 C brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon