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)
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
- 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.
- Melt the butter with the milk in a saucepan. Set aside.
- Sift and combine the flour, cinnamon, and baking powder in a bowl. Set aside.
- 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.
- Pour the melted butter and milk into the egg mixture while whisking all the time.
- Fold the flour mixture carefully into the mixture just enough to wet the dry mixture.
- Pour about 1/3 of the batter into the prepared baking pan.
- 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.
- Sprinkle the 1 Tbsp sugar all over the top.
- 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.
- 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.