What a week ... I don’t seem to have stopped. The poor children have been living off Pesto. I am making it up to them this afternoon, they are making pizza.
Before the kitchen is covered in flour and tomato sauce, I have got time to make a cake.
We are seeing my Mother in law’s this weekend so I thought I would make Apple Cake. It is one of my favorite recipes. I adapted it from Rachel Allen’s Apple Fudge Cake.
It is in fact the cake that secured me a place on Master Chef four years ago ... It is one of my regrets that I could not compete due to work ... never mind ... I still have the delicious cake.
APPLE CAKE - Serves 8
Ingredients for cake
175g Plain flour, 175g Butter, 175g Light brown sugar, 1 Teaspoon bicarbonate of soda, 1 Teaspoon baking powder, 1 Large teaspoon ground ginger, 1 Large teaspoon of ground cinnamon, 4 Eggs, 20ml Milk
Ingredients for Apples (do not put in cake mix)
2 Braeburn apples, 50g Dark Muscavado sugar, 2cm Piece of fresh ginger
- Heat the oven to 180
- Grease and line an 8 inch sandwich tin
- Peel and core the apples and cut each one into eight. Place the 16 apple segments in a circle on the bottom of the cake tin. Sprinkle the Muscavado sugar over the apple and then finely grate the ginger and place on top of the sugar
- Place all the cake ingredients into a food processor and mix together until smooth
- Pour the cake mixture over the apples and gently spread the mixture so that it is evenly distributed in the tin ... take care not to knock the apples out of place
- Place the cake in the oven for 35-40 minutes until cooked. When cooked the top of the cake should spring back when you press it gently. To double check, when you think it is done pop a sharp knife into the middle of the cake, if it comes out clean then the cake is cooked. If it comes out with cake mixture on it put it back in for a couple more minutes
- Remove the cake from the oven and allow to cool for a couple of minutes. After a couple of minutes remove the cake from the tin and place on rack ... the apples should be on the top of the cake. Remove the grease proof paper and either serve immediately with some fresh cream or allow to cool sprinkle with a little icing sugar and serve with a cup of tea
Cooking notes
Take care when arranging the apples as once cooked they are the top of the cake. You have to removing the baking paper quite gently once the cake is cooked as the melted sugar can be hot and sticky.
Adapting
If you are cooking this cake at christmas add a teaspoon of ground cloves
Hello and greetings from California. I am a first time visitor and a member of the UKFBA. Your apple cake is awesome! Perfect for the Fall season. Our apples in CA are all in season now. You have a great name for your blog. It creates a sense of warmth and reminds me of a kitchen that always has space for one more. Depending on whom the family members bring in, of course.
I write a blog on food with my musings on life, family and relationships. Please stop by and visit. Maybe follow if you would like. That would be cool.
Posted by: Mario | 11/11/2011 at 08:28 PM
Oooh, I do like a good apple cake, and this one looks delicious! I might have to give it a go!
Posted by: Maria | 11/11/2011 at 08:28 PM