We made a perfect treat for this month’s Sweet and Simple Bakes. I had to make a dessert for The Ronald McDonald House and thought this would be fitting. The cake looked beautiful and it was very moist with the perfect amount of apples. It looked pretty even before it was baked. I know my photo doesn’t do justice to the cake. Thank you Maria and Rosie for again organizing another wonderful bake!
Sorry this is a short post but I am going to a cook book signing by Giada DeLaurentis at Williams Sonoma. I will definitely let you know all about it. Have a great day everyone!
Vanilla Apple Cake
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon
Preheat oven to 325 degrees. Butter an 8inch springform tin, then line the base with baking paper. Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.