I just now saw your comment, I’m so sorry for not replying sooner! You add the yeast in the first step to make the yeast cake dough. I just changed the wording in step 10 to be clearer — add the apples to the yeast cake dough, which you press into the cake pan in step 9. Hope that’s clearer! 🙂

That should work! Just make sure to toss the apples in some lemon juice so they don’t brown and wrap everything up well. The streusel could be prepared a couple days in advance but I wouldn’t prep the cake until the morning of the day you want to bake it, maybe the night before. If you do prep it ahead of time, let me know how it turns out!

Thanks so much for sharing those tips!

@Kirsten, I use Almond milk. It adds just a hint more almond flavor and is delicious. This is a super GF recipe if you use 1-1 flour, use 8tbp of butter and two more tbsp of milk when making the dough. Reduce the GF flour for the streusel.

I imagine using margarine instead of butter will be fine. I haven’t baked with non-dairy milk but I think that would work ok. A vegan friend of mine just suggested using soy milk because it’s thicker than something like almond milk. And she thought Miyoko’s margarine could be a good sub for butter. I’m going to ask another vegan friend of mine, since she bakes a lot. I’ll add an update here after I talk with her. 🙂

Nope, no eggs!