Delicious grandma's apple cake made your way

This is the type of cake I've made in all ways for sure! In vegan, gluten free, or whole wheat versions. The ingredients are amazing to work with according to your preference.

We need 1.5 - 2 kg of apples, about 500 - 600 gr. flour (I usually combine whole wheat spelt, buckwheat (gluten-free version) or whole grain flour..), 1 egg (in the case of vegan version of the cake I do not use egg or butter, I replace it with about two tablespoons of olive oil), about 50 gr. butter, vegetable milk as needed (my favorite is from alpro - soy milk), half of baking powder or baking soda, 1 vanilla sugar for the apples, cinnamon, approx. 2 tablespoons of cane sugar or birch sugar for the dough, powdered cane sugar for final dusting.

First, prepare the apples - peel and grate them, pour off juice, add vanilla sugar and cinnamon in the amount you like. I use a bit of cinnamon even in the batter.

Prepare the dough by mixing all the ingredients and adding milk as needed to make the dough "just right", i.e. not sticky and easy to work with. If you overdo it with the milk, nothing happens, add flour a little. The quantity is for a classic large baking tray. If you were working with a gluten-free version - buckwheat flour, then the dough is more delicate. Divide the lump of dough into two equal parts. Roll out the first on baking paper to about the size of the baking dish. If it sticks to the paper or rolling pin, sprinkle flour over it while shaping. Grease the baking dish with either olive oil or butter and dust with flour. With a smart manoeuvre, fold the dough from the paper onto the baking sheet.And slowly peel off the paper. It usually holds together nicely during these operations. If it doesn't fit the size of the baking sheet perfectly, use a knife to cut off the extra parts and glue them where they are missing.

Next, place the apples evenly on top, sprinkle the apples with cinnamon if you like. Then roll out the other part of the dough in the same way - on baking paper and fold over the top. Again, cut off the extra parts and stick them where they would be missing. Prick the dough with a fork and place in a preheated oven at 200 degrees of Celsius for about 25 minutes. In the case of a more fragile buckwheat dough, the baking time should be reduced by about 5-7 minutes, otherwise the dough will be "crispy". Dust with powdered cane sugar after removing from the oven. I don't put a lot of sugar in the dough, you can still add a few tablespoons of cane sugar to the apples, if the apples were more sour. A final dusting of cane sugar powder makes the perfect sweet feeling, or sweet "pleasure", and not just a visual one.

If you are not used to work with dough, it takes a bit of patience to take the plunge for the first time, but with time you will understand the simplicity and charm of relatively quick preparation and work with dough. There is practically nothing to go wrong here:)

The cake is delicious, juicy, smelling of cinnamon, perfect for cooler autumn/winter days with a hot cup of coffee or tea. Someone will surely enjoy it as a small snack.
Bon appetit!