Apple Cake...Yes, Apple Cake!
I've made this cake several times and it's so easy to make and such a treat. It's great to have around the house for moments when you feel like a little treat or if you simply want to start off the day with a cup of coffee and cake. After all, an apple a day keeps the doctor away. I’ve never liked apples, childhood trauma stuff, until I realised that you can cook them. This also goes well with a scoop of ice cream or yoghurt.
- 125 g butter softened (I've substituted with cooking oil before and it worked too.)
- 165 g (3/4 cup) Sugar
- 1 tsp vanilla extract
- 2 eggs
- 125 ml milk
- 225 g (1 and 1/2 cups) self-raising flour sifted
- 3 apples cored, peeled and thinly sliced (depending on the size of your apples)
- 1/2 cup (45g) flaked almonds see notes
- 3 tbsp Sugar for dusting
- ¼ cup lemon zest (Optional extra)
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat the oven to 160 degrees celsius with the oven fan on.
- In a separate bowl, mix the peeled, sliced apples with the lemon zest. (This is optional)
- Beat the butter, caster sugar and vanilla extract until smooth and creamy. Add the eggs and milk and beat until combined.
- Sift in the self-raising flour and beat until just combined.
- Pour half of the the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them)
- Repeat with the remaining cake mixture and apple slices.
- Sprinkle over the flaked almonds and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
- Serve on it's own or warm with a scoop of vanilla ice cream.The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
- Don't be alarmed when you are pouring the batter and it seems like it's too little. Magic happens in the oven. Just make sure it's half at the bottom, apples and the other half then apples.
- Store the cake - in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Do not keep the cake in the fridge or it will dry out.
- Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking.
A friend of mine likes his with my lemon/ orange curd. If you are allergic to nuts, you can skip the almonds. Enjoy keeping the doctor at bay!