Mother’s Day coincided with my Nan’s birthday this year so I played host to my nan and parents for lunch, which of course required cake! Our family isn’t one for fancy, cream-filled cakes so I decided to keep it simple and take advantage of all the delicious apples in the fruit shop at the moment, so whipped up an apple cake. It was so well received that even after a big lunch my Nan went back for seconds!
The recipe is adapted from one I found on Life’s A Feast.
- 4 apples
- 4 eggs
- ¾ cup sugar
- 1 1/3 cups (170 g) flour
- 2tsp baking powder
- ¼ tsp salt
- 3tbs vegetable oil
- 4tbs milk
- ½ tsp vanilla
- 1tsp cinnamon
- Cinnamon sugar & icing sugar (for dusting)
- Preheat oven to 180C & grease a 23cm round pan
- Peel and core the apples, then slice into roughly 16 slices per apple
- Beat the eggs and sugar until thickened and pale
- In a separate bowl mix together the flour, baking powder and salt
- Beat in the dry ingredients to the egg mix in 3 batches until thick and creamy
- Add the oil, milk and vanilla and beat to combine
- Place the slices of 3 of the apples in concentric circles on the base of the pan starting from the outside, forming 2 layers of apple. Sprinkle the cinnamon on top of the apple slices
- Pour the batter over the apples and spread to even it out
- Gently place the remaining apple slices in a circular pattern on top the batter, and press to ensure they settle into the batter
- Bake for 50-60 minutes, until a skewer comes out completely clean
- Sprinkle with cinnamon sugar while still warm, then leave to cool slightly in the pan, then finish cooling on a wire rack
- Sprinkle with icing sugar and enjoy!
The cake turned out really delicious, jam packed with apples and the cake itself was creamy and light (which probably explains going back for seconds!). The little hint of cinnamon on the apples worked really nicely too, not enough to overpower but just enough to lift the flavour of the apples that tiny bit.
Thankfully they left me just enough to have with a cup of tea the next day!