Autumn may have come and gone (not that Mumbai ever sees it!) but I trapped its flavours for you. Juicy apples, cinnamon, brown sugar. Autumn in a cake. You’re welcome.
Apparently I’m more of a morning person than I give myself credit for because I got down to photographing this cake even before my daily caffeine intake. That’s serious stuff right there.
I baked this last night, had a warm piece (someone has to check if the cake is done, right?) and went straight into apple heaven. Soft, ultra moist and with the most incredible cinnamon-y smell. After a long day, a cake baked and ready in less than an hour is all I could have asked for!
This recipe came from my Mom after she perfected the ultra-moistness of the cake using oil instead of butter. I was bit heavy-handed with the cinnamon because I LOVE it but you can adjust it or even leave it out altogether and make a regular apple cake. Apples and cinnamon are my favourite combination as you might have seen on my Facebook page.
I bought apples from my local vegetable market, nothing fancy needed. You’ll often find bakers swearing by Granny Smiths but any kind will work just fine.The ones I had were a tad soft so grating them wasn’t a picnic but no harm done 🙂 And though I peeled and grated them right before using the apples, they still turned brown. The discolouration doesn’t affect the flavour at all though, so don’t let that worry you.
The apples give the cake a slightly wettish appearance, and you might think it’s undercooked (I did). But 30 to 35 minutes is all it needs and if a toothpick comes out with just a few crumbs, it’d done. The bits of apple are what make it look (and taste) so moist. It does turn out denser than the average cake but isn’t heavy.
Try this with a cup of tea and coffee. Make it a good morning 🙂
What you’ll need:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
2 tsps cinnamon powder
3/4 cup oil
1 cup brown sugar
1 tsp vanilla
3 medium apples, peeled, cored and grated after step 1
1 tbsp granulated sugar to sprinkle on top of the cake just before baking for a nice crunch (optional)
What to do:
1. Sift the flour, baking soda, baking powder and cinnamon. Set aside.
2. Peel, core and grate the apples and set aside. Don’t worry if they get a little discoloured.
3. Beat the sugar, oil, eggs and vanilla. I used a hand mixer for this, because oil doesn’t incorporate as easily as butter does if you do it by hand.
4. Add the apples and stir well. Preheat the oven to 180 C.
5. Fold in the dry ingredients, ensuring you don’t over-mix the batter and land up with a heavy cake.
6. Pour into a greased baking dish (I used a square 9×9 dish), sprinkle a little sugar on top, and bake for 30 to 35 minutes. The cake is done when it has a lovely golden-brown crust and a toothpick poked in the center comes out almost clean.
Cool (or not) and cut into pieces. Drizzle with cream if you’re feeling fancy 🙂