Apple Cake With Vegan Sour Cream Coating
Crispy dough base, topped with crunchy apple slices and a mixture of vegan sour cream, sugar, cinnamon, and ground cardamom. A classic dish with a twist 🥰
Apples
- 3-4 green apples depends on size; I used 4 small apples
Apples
Peel the apples, cut into 8 slices and remove the cores.
Place the apples in a bowl, pour boiling water until the apples are covered, cover with a lid, and set aside for 15 minutes. It will "wet" the apples and soften them a bit. *
Strain the apples ** and place them densely over the dough; Don't worry if they overlap.
Place in the oven and bake for 30-35 minutes until the apples soften slightly (prick with a wooden skewer)
Remove from the oven (to spread the sour cream coating)
Vegan Sour Cream Coating
Pour the sour cream mixture over the apples. If necessary, tilt the mold to ensure an even coating (with kitchen gloves, of course - to avoid burns :)
Return to the oven and bake for another 10-15 minutes until the coating sets and turns golden.
Remove and cool on a wire rack; To safely remove the cake from the pan, pass a knife or metal spatula around the cake before releasing the spring.
Serve lukewarm or cold.
* In this method of soaking the apples in boiling water, you get a cake with "al dente" crunchy apples; if you prefer a cake with soft apples, cook the apples in boiling water until half softened and continue by the recipe.
** Do not spill the soaking water of the apples; You can use it for smoothies etc.; I add them to my water bottle :)
*** Based on a recipe from Ruth Sirkis' book "From the Kitchen with joy."