Test Kitchen tip
This apple crumble cake can also be served with crème fraîche or vanilla custard instead of the honey yoghurt.
Love apple cakes? Try baking our apple streusel cake – it’s divine!
1.Preheat oven to 180C/160C fan. Grease a 20cm springform cake pan; line base and side with baking paper.
2.Make apple topping. Combine honey, remaining yoghurt and remaining vanilla paste in a medium bowl; dust with extra cinnamon.
3.Beat butter and coconut sugar in a medium bowl with an electric mixer for 4 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. Fold in 1 cup of the yoghurt and 1 teaspoon of the vanilla paste until just combined.
4.Sift flour, baking powder and spices in a medium bowl. Stir in almond meal. Fold flour mixture through yoghurt mixture. Spoon into pan; level top. Place apple topping over batter.
5.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes; transfer to a wire rack to cool.
6.Drizzle cake with extra honey. Serve with honey yoghurt.
This cake can frozen for up to 1 month.Note