3tbsp (75 mL)any liquid sweetener, such as maple syrup or coconut nectar
1(180g)medium-size apple, core-removed, quartered and thinly sliced
Organic powdered cane sugar, if desired
Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tray with baking paper.
To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined. Pour the cake batter into the cake tin.
To prepare the topping: In a small-size bowl, combine the pecans, flour and liquid sweetener and mix until well combined.
Arrange the apple slices on the top of the cake in 'fan' shapes or as desired. Arrange dollops of the crumble in the gaps.
Bake the cake in the oven for 50-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.
Allow the cake to rest in the cake tin for at least 5 minutes. Remove the cake from the tin and dust with powered sugar if desired. Serve immediately and enjoy!
The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.
For a nut free cake, substitute both flours for 2 cups (300g) plain flour and increase the oil to 2/3 cup (165 mL). The oil needs to be increased to make up for the natural oils in the almond meal in the original ingredients.