Yesterday was a work-filled day albeit offsite at Downtown East. That place has undergone a major makeover and I could not recognise it for a moment. But as work will be work, I brought an apple cake for refreshment. The colleagues and family liked the cake as it was not too sweet, very moist and the bits of chopped apples inside still remained slightly crunchy.
Honestly, I was in a "make-up-as-I-go-along" mode so I was pleased that it garnered quite a bit of compliments. I made it again the next day, just to make sure the recipe is a keeper and it turned out great once again.
So here it is, share to all so you can also enjoy moments of head-swelling.
(makes 2 cakes - one 10" and one 9" cake)
4 granny smith apples, peeled, halved and cored
(dice 1 apple into cubes, slice remaining 3 apples on the side, to get crescents)
3 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp fine salt
1.5 cups white granulated sugar
180 gr unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup whole cream milk
2 tbsp brown sugar (for sprinkling over the tops later)
1) Preheat oven to 165-170C.
2) Prepare baking tins by lining with parchment paper or buttering the insides. Set aside.
3) Sift the flour, baking powder & soda and cinnamon powder all together and set aside.
4) Cream sugar, butter and salt together until light and fluffy.
5) Add in eggs, one at a time, incorporating each one well.
6) Add flour and milk in an alternating motion, starting and ending with flour. Mix well each time.
7) When all the flour and milk are added, dump in the chopped apples and give the batter one final mix.
8) Divide the batter into your pans. Decorate the tops with your remaining sliced apples. Finally, sprinkle the brown sugar all over.
9) Bake for 60-80 minutes, until toothpick comes out clean.
10) Let it cool before serving.
Note: The cake will dome in the oven but as it cools, it will flatten out. Do not overbake as it will become dry or in the worst case, dry and hard. But no worries, it will still taste fabulous and I reckon a serving of vanilla ice cream will brighten it up.