Apple Cake

A soft cake layered with apple pieces tossed in cinnamon and sugar

Prep Time: 30

Cook Time: 1 10

Total Time: 1 40

Makes: 6 large pieces

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Ingredients

For the apples

4 red apples, any variety is ok
2 tsps cinnamon powder
2 tbsps caster sugar

For the batter

1/2 cup butter, melted but not hot (115 gms) (you can also use the 1/2 cup oil but I prefer butter)
1/2 cup soft brown sugar (105 gms)
1/2 cup caster sugar (95 gms)
2 tbsps orange juice (30 ml)
1 and 1/2 tsps vanilla extract
2 eggs, at room temperature (I have not tried an eggless version)
1 and 1/2 cups all-purpose flour (180 gms)
1 and 1/2 tsps baking powder
1/2 tsp salt, if using unsalted butter

Instructions

Peel, core and chop the apples into about 1-inch chunks. Add to a bowl and toss well with the cinnamon and sugar. Set aside.
Preheat the oven to 175 C. Lightly grease a 9x5 inch loaf tin, then line it with non-stick baking paper, leaving a little overhang for easy removal.
In a mixing bowl, whisk the melted butter and sugars together until well combined, then add the orange juice, vanilla and eggs. Whisk again until smooth and the eggs are incorporated. A balloon whisk is useful here, a hand mixer is not necessary but you can use one on low speed if you prefer.
Sift in the flour, baking powder and salt (if using). Fold it gently into the liquid ingredients using a spatula until incorporated. The batter is on the thicker side but should be smooth.
Spoon half the batter into the loaf tin, smoothen the top and spread half the apples over it in an even layer. Top with the remaining batter, smoothen and finish with the remaining apples.
Bake for 1 hour, then an additional 5 to 10 minutes until a toothpick poked into the center of the cake comes out with no crumbs. Some apple juice might create a gooey appearance, that's ok.
Allow the cake to cool for 30 minutes in the tin, then carefully lift it out and place on a wire rack to cool completely. Slice into 6 thick slices (the apples make it harder to cut thin slices) using a sharp knife and then if you like, slice each one into 2 smaller pieces so they're easier to eat.
Store at room temperature for a day after which it's best stored in the fridge for a week. I recommend reheating individual pieces and drizzling a little cream on top! Happy baking :)

Notes

*Adapted slightly from Smitten Kitchen.

If you've made the earlier version of this recipe and would prefer to stick with it, here it is! This needs a 9" round tin and the method and temperature are the same as above, but the cake will take up to 1 hour 30 minutes to bake.

For the apples

6 apples

3 tbsps brown sugar

1 tsp cinnamon

For the batter

2 cups flour

1 and 1/2 tsps baking powder

1/2 tsp salt

3 eggs

3/4 cup vegetable oil

1/2 cup white sugar

1 cup brown sugar

1/4 cup orange juice

1 and 1/2 tsp vanilla