Description
It’s simple, sweet and comes together quickly. Breakfast is ready in under an hour but looks like you’ve slaved all day to make it.
Ingredients
- FOR THE TOPPING:
- 2 Tablespoons Dairy-free Margarine
- ¼ cups Brown Sugar, Firmly Packed
- 1 teaspoon Ground Cinnamon
- 1 can Apple Pie Filling (540 Ml Size)
- FOR THE CAKE:
- ½ cups Soy Milk
- 1-½ teaspoon Vinegar
- 1 cup All-purpose Flour
- ½ cups Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- 1-½ teaspoon Vanilla Extract
- ¼ cups Dairy Free Margarine, Chilled And Cut Into Small Pieces
Preparation
Preheat oven to 425 F.
Start by preparing the topping. In a 10-inch oven-safe skillet or oven proof heavy bottom pan, melt dairy free margarine over medium heat. Add sugar and cinnamon and stir to dissolve. Pour in the apple pie filling and gently spread to cover the sugar mixture. Cover and let the mixture cook for 5 minutes until bubbles break the surface. Remove from heat and set aside.
For the cake: In a small cup combine soy milk and vinegar. Set aside. In a large bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add vanilla and cut in chilled margarine and mix until it resembles coarse meal. Add soy milk mixture and stir until just combined.
Pour the batter over the topping and spread gently to cover the apple mixture. Leave a one inch border around the edge of the pan for the cake to spread while cooking. Transfer skillet to oven and bake for 25 minutes or until golden brown and firm to the touch.
Let cool in skillet for 5 minutes then serve.
