Let me just start by saying that this cake is not the slimmers option, so if you have type two diabetes look away now. I don’t usually bake cakes but tomorrow is my dear old dads birthday. Sadly he is no longer around to eat cakes but when he was he seemed to like this one. Happy 62nd birthday Dad.
Vanilla Apple Cake
Serves 8 / 1 hour 45 minutes / V
450g bramley apples (roughly 3 small or 2 large)
250g salted butter
250g caster sugar
3 large eggs
250g Self raising flour
2 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
1 tbs demerara sugar
Icing sugar for decoration
Half a lemon
1. Preheat your oven to 180C (fan 160C). Greece a 20cm cake tin with butter and line the bottom with baking parchment. Don’t forget to greece that too.
2. Peel, roughly slice and core the apples. Pop them in a bowl, squeeze over half the lemon and put to one side.
3. Cream the butter and sugar together until smooth then beat in the eggs one at a time. Whisk until light and fluffy (I recommend using an electric whisk or a mixer because I’m a lazy bitch but you can do it by hand). Oh, and if it starts to curdle don’t panic, just add a tbs of flour, that should sort it out.
4. Sift the flour into the mixture along with the salt, baking powder and vanilla extract. Fold it all together until you have a pail thick batter (again, I lazily use my Kenwood to do this but a bit elbow greece and a wooden spoon works just as well)
5. Lastly add the apples and spoon into the tin (the mixture is very thick at this stage and there may not seem enough mixture to cover the apples but don’t worry, the apples will sink to the bottom during the bake). Smooth over the top with a wooden spoon and sprinkle on the Demerara sugar.
6. Pop the cake in the oven for about 45 minutes. The top of the cake will go very brown but don’t worry, it’s not burning. Take the cake out and cover the top with foil and then put back in the oven for another half an hour.
7. It’s quite hard to check if this particular cake is done due to the high content of apples but carefully insert a skewer into the cake anyway. It will inevitably come out with residue on it but taste it, if it’s apples it’s done, if it’s cake batter it needs longer. Leave the cake to rest in the tin for 10 minutes before turning out onto a cooling rack, oh and don’t forget to peel off the baking parchment. I often let the cake cool for a good hour before diving in but on this occasion I wanted it for the following day so wrapped it up in cling film still warm and left it over night. This makes the cake lovely and moist (I apologise for using the word ‘moist’, gross word).
8. Dust with icing sugar and serve with clotted cream. YUM!
If you’ve had a go at making my cake or any of my other recipes I’d love to hear about it. @corrieheale email@example.com