Vegan apple crumble cake with yeast dough

Ingredients for 1 servings:

• 80 g cane sugar, fine
• 500 g spelt flour
• 25 g wheat bran
• 350 g soy yogurt (yogurt alternative) or another vegan yogurt
• 30 g vegetable oil
• 1 cube of fresh yeast
• 100 ml water
• 1 kg apples, sour in taste
• 1 tbsp water
• 1 tsp cinnamon
• some apricots or raisins, dried
• some agave syrup
• 200 g margarine
• 200 g hazelnuts, ground
• 100 g spelt flour or wheat flour
• 150 g cane sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 50 minutes

a crumble cake variant with yogurt yeast dough and nutty crumb topping

For the dough, dissolve the yeast with 1 teaspoon of sugar in the water and set aside. Let stand until bubbles form. Mix the sugar and flour together and knead with the yogurt and oil to form a smooth dough. The dough can be slightly sticky as the bran will swell. Let the dough rise in a warm place for about 45 minutes. You can also let it rise in the refrigerator for a few hours. Line a baking tray with baking paper. Roll out the dough and spread it out on the tray. Set the dough aside and let it rest for at least 40 minutes. Meanwhile, peel, core, and cut the apples into small pieces. Heat the apples with water, cinnamon, a little agave syrup, and the dried apricots or raisins. When the dried fruit begins to break down, remove the mixture from the heat and let it cool. Once cooled, spread the apples out on the baking tray. For the crumble, heat the margarine until liquid. Add the ground hazelnuts, flour, and sugar and mix until smooth. Then spread the mixture over the baking sheet. Place the cake on the middle rack of the oven and bake at approximately 180 degrees Celsius for 30-40 minutes.