Vanilla apple cake

Vanilla Apple Cake
Vanilla Apple Cake

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 / Hands on time 15 mins / Total time 1hr 30mins + cooling / V
You’ll need: 20cm cake tin
450g brambly apples, peeled, cored and sliced
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
Juice of half a lemon

1. Preheat your oven to 180°C/fan 160°C/gas mark 4. Greece a 20cm cake tin with butter and line the bottom with baking paper. 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. In a large bowl, cream the butter and sugar together until smooth, then beat in the eggs one at a time. Whisk until light and fluffy with an electric whisk. (If it starts to curdle don’t panic, just add a tablespoon of flour and continue to whisk).
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 (I use my stand up mixer for this because I’m lazy but a wooden spoon works just as well).
5. Lastly add the apples and spoon into your 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 over a tablespoon of Demerara sugar.
6. Pop the cake in the oven for 45 minutes. At this stage the cake will be very brown but don’t worry, it’s not burning. Take the cake out of the oven, swiftly cover the top with foil loosely before continuing to bake for 30 minutes.
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. 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 off the bottom. Leave to cool.
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

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