Monday, 11 November 2013

Dutch Apple Cake

dutch apple cake
As always I'm on the lookout for use of apples in anything baked. I found this Rachel Allen recipe in the Good Food Channel website. This is one very fluffy, soft, and yummy apple cake. The only thing I changed is the way the sliced apple is added to the batter. I didn't put it on top as she suggested but put it about 2/3 down the way in the cake tin to make sure they sink to the bottom. Otherwise, it's perfect as it is.

Dutch Apple Cake

175 g  caster sugar (superfine)
2 eggs
1/2 tsp vanilla extract
1/2 cup milk
85 g  [1/3 cup] butter
125 g  plain flour
1/2 tsp cinnamon
2 1/4 tsp baking powder
2 cooking apples - peeled, cored, sliced thinly
1 Tbsp sugar
  1. Preheat oven to 200°C/fan 180°C/400°F. Line and butter an 8 x 8-inch (20 x 20 cm) baking pan with greaseproof paper.
  2. Melt the butter with the milk in a saucepan. Set aside.
  3. Sift and combine the flour, cinnamon, and baking powder in a bowl. Set aside.
  4. Beat the eggs and sugar in a bowl with an electric mixer for about 5 minutes or until the mixture is thick and mousse-like.
  5. Pour the melted butter and milk into the egg mixture while whisking all the time.
  6. Fold the flour mixture carefully into the mixture just enough to wet the dry mixture.
  7. Pour about 1/3 of the batter into the prepared baking pan.
  8. Arrange the sliced apple on top and then pour the rest of the batter to cover it. This is to make sure that the apple slices sink to the bottom.
  9. Sprinkle the 1 Tbsp sugar all over the top.
  10. Bake for ten minutes. Reduce oven temperature to 180C/fan 160C/350F and bake for a further 20-25 minutes or until well risen and golden brown.
  11. Remove from the oven and allow to cool in the baking pan for 10-15 minutes. Remove from pan and cut into squares. Serve warm with cream.

dutch apple cake

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