apple crumble cake

**Wheat free, refined sugar free, very low dairy (can be made DF too, just sub in Nuttelex)

CAKE BATTER
2 cups spelt flour
1 tsp. bicarb soda
1 tsp. salt
1 tsp. cinnamon
4 medium sized or 3 large apples - peeled, cored and cut into small chunks
75g pecans chopped
1 cup rice malt syrup
1 cup light olive oil
3 eggs
1 1/2 tsp. vanilla extract

CRUMBLE TOPPING
1/2 cup spelt flour
1/2 cup oats
2 tbsp. rapadura
60g butter (coconut oil or nuttelex can be substituted here at fridge temperature. The butter however adds a level of richness to this cake which we love and a little butter can be ok for the dairy intolerant given its 100% fat status)
1 tsp. cinnamon

Preheat oven to 160 degrees Celsius. Grease a 25cm ring tin or 12 hole muffin pan.

Start by prepping crumble topping. Add all crumble ingredients bar oats to a whizz and blend til mix resembles breadcrumbs. Add oats and pulse gently til just mixed through. Put the crumble mixture aside in a bowl and reserve whizz for wet ingredients.

Put flour, bicarb soda, salt and cinnamon in a bowl and sift well. Put chopped apples and pecans in a separate bowl and dust with some of the flour mixture.

Use whizz to blend egg, oil, rice syrup and vanilla extract before adding to the flour mix. Mix well before folding through apples and pecans.

Pour batter into the cake tin before topping with the crumble mix. Cake will bake for approx. 1 hour dependent on your oven. Check and turn it at the 35 min mark (muffins will bake much faster – approximately 25 – 30 mins oven dependent).