This Apple & Stroopwafel Cake is so delicious. The apples make it moist. Best of all it is easy to make, one bowl and no fancy equipment is required to make it.
The beauty about this cake is you can use up your apples if you have any around. You can also make it into a dessert by serving it with custard.
It is only 7 ingredients and you just need one bowl and no electric equipment for making the mix.
The stroopwafels add that bit of caramel to this cake. It does not make the cake any sweeter – it just adds a nice flavour to it. It is also only on the base and a bit is on top.
This cake serves 4. I made it for a birthday so couldn’t cut it to show you how soft it was inside but OMG it was.
Ingredients
- 75 grams plain flour
- 50 grams caster sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 small eggs
- 55ml oil (rapeseed or cannoli)
- 2 small peeled, cored and diced apples (any red variety)
- 2 stroopwafels
Method
- Peel and core the apples. Chop them into small cubes and set aside.
- Make your batter by mixing the flour, sugar, baking powder and cinnamon first. Then add in the oil and eggs and whisk them through. Combine well
- Add in the chopped apples to the batter and gently fold.
- Line a 4 inch tin baking tin. You can use any shape really. Make sure you line the bottom with baking paper cause of the waffle.
- Place a layer of stroopwafel on the base. Cut to shape.
- Now pour in batter then finish off with some cut stroopwafels
- Bake at 180 degrees Celsius for 35-40 minutes.
Let the cake cool before enjoying it on its own or with hot custard.
The stroopwafels base hardens a bit once the cake cools and will soften as it absorbs the moisture. It tastes delicious both ways.
If you don’t have stroopwafels you can omit them from the cake. It will still be scrumptious.
Want more cake inspiration? Try this forward cake out. It not only is a show stopper, it is delicious.
