Di’s Apple cake
I don’t know anyone who doesn’t love apple cake. This version is simple to prepare, light and delicious. It’s just perfect for afternoon tea or any time.
- 180g unsalted butter, softened
- 160g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 180g self-raising flour, sifted
- 600g apples (Royal Gala, Pink Lady, Red Delicious or any combination)
- 1 tblsp brown sugar
- 1 tsp ground cinnamon
- Preheat oven to 180°C, fan-forced. Grease a 22 cm springform tin and line the base with baking paper.
- Use an electric mixer to beat butter and sugar until pale, light and fluffy. Add the vanilla and beat in the eggs one at a time. Add the sifted flour and fold in well (the mixture should be fairly stiff).
- Peel the apples, halve and core them then chop into chunks of about 1 cm. Mix the apple chunks through the batter thoroughly, making sure they are evenly spread. Spoon the mixture into the tin and smooth with a spatula.
- Mix brown sugar and cinnamon together then sprinkle evenly over the cake batter. Bake on the centre rack of the oven for 40 minutes, or until a skewer comes out clean when cake is tested.
Serve cake warm with a cuppa for afternoon tea or as dessert with cream or ice cream.