Ingredients
- Butter or nonstick spray, for greasing pan
- 6-7 large, tart apples (Willowbrook Orchard, Ettrick Gardens)
- 3 large eggs (Agreeable Nature)
- 200 g sugar
- 1 tsp vanilla extract
- 125 g white flour
- Ground cinnamon and icing sugar, also to finish
APPLE CAKE
Method
- Preheat oven to 180C
- Line the bottom of a 20 cm springform pan with greaseproof paper
- Butter the paper and the sides of the pan
- Peel, halve and core your apples, then chop them into medium-sized chunks (about 2cm squared)
- Pile the cut apples directly in the prepared pan
- Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs
- Beat in vanilla, then stir in flour with a spoon until just combined
- The batter will be very thick
- Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples
- Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter
- Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter
- Dust lightly with ground cinnamon and icing sugar
- Serve warm or cooled
- It goes particularly well with freshly whipped cream
Comments
This is an utterly scrumptious cake as it is overloaded with juicy apples, topped with a light batter and baked until golden – need I say more!
Serves 8-10
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