Simple apple cake
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 180°C.
Line a 10-inch cake tin with butter and baking paper such that nothing can leak out.
Place the butter and brown sugar in the prepared cake tin and put it in the oven for around 6 minutes so that the sugar melts into the butter and starts to bubble gently.
In a large mixing bowl, place the dry ingredients of flour, ginger, cinnamon, baking powder and salt, mixing together with a whisk or fork to combine well. Set aside.
Take two of the apples and peel and core them before cutting them into 10-12 wedges.
Arrange these slices at the bottom of the tin on the caramel in a circular pattern. Core the remaining apple but leave the skin on and coarsely grate it. Place the grated apple in a large mixing jug along with the eggs, caster sugar and vegetable oil. Whisk together well and then combine with the dry ingredients. Fold the wet into the dry well to combine. Pour the resulting cake batter over the caramel and apple slices and bake in the oven for 40 minutes.
Test with a skewer (it should come out clean) before placing the cake tin on a wire rack to cool. When cooled enough to handle, invert the cake onto a serving place. Serve with crème fraiche.
Ingredients
100g butter
160g soft light brown sugar
175g cream flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
Pinch of salt
3 eating apples
3 eggs
200g caster sugar
150ml vegetable oil
Crème fraiche, to serve
Method
Preheat the oven to 180°C.
Line a 10-inch cake tin with butter and baking paper such that nothing can leak out.
Place the butter and brown sugar in the prepared cake tin and put it in the oven for around 6 minutes so that the sugar melts into the butter and starts to bubble gently.
In a large mixing bowl, place the dry ingredients of flour, ginger, cinnamon, baking powder and salt, mixing together with a whisk or fork to combine well. Set aside.
Take two of the apples and peel and core them before cutting them into 10-12 wedges.
Arrange these slices at the bottom of the tin on the caramel in a circular pattern. Core the remaining apple but leave the skin on and coarsely grate it. Place the grated apple in a large mixing jug along with the eggs, caster sugar and vegetable oil. Whisk together well and then combine with the dry ingredients. Fold the wet into the dry well to combine. Pour the resulting cake batter over the caramel and apple slices and bake in the oven for 40 minutes.
Test with a skewer (it should come out clean) before placing the cake tin on a wire rack to cool. When cooled enough to handle, invert the cake onto a serving place. Serve with crème fraiche.
