FOUR APPLE CAKE

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Don’t you just love a cake you can whip up at a moments notice.  A cake that comes out of the oven and is ready to serve almost immediately.   One that is  a doodle to make.  And a cake that almost everyone asks for second servings.

The ingredients are simple.  Eggs, sugar, flour and melted butter.  Some flavouring.  Then at least four kinds of apples.  Any kind of apple works although it is a bonus if one of the apples is the “mushy” kind like Spartan or Macintosh, and use some apples that are crisp, some sweet and some tart.

IMG_3175The cake takes around an hour to back and then you need let it rest until it is just slightly warm or room temperature.  Serve it with an indulgent dollop of sweetened whipped cream or a scoop of classic vanilla ice cream or simple sprinkle it with a dusting of icing sugar.

FOUR APPLE CAKE
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: apple cake
Cuisine: baking
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: 81 hr
A simple and quick no-fail apple cake perfect for morning coffee or afternoon tea.
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • a pinch of fine sea salt
  • 4 different kinds of large apples
  • 3 large eggs.
  • ¾ cup sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 8 tbsp.(4 oz.) unsalted butter melted and cooled
  • Icing sugar for dusting the cake
Instructions
  1. Preheat oven to 350F.
  2. Generously butter an 8 or 9 inch springform pan .Line a baking sheet with parchment paper and put the springform on it.
  3. Whisk the flour, baking powder and salt together in a small bowl.
  4. Peel and core the apples and cut into 1 or 2 inch chunks.
  5. In a large bowl beat the eggs with a whisk until they're foamy.
  6. Add the sugar, vanilla and cinnamon and whisk until well blended.
  7. Gently whisk in half the flour and when it is incorporated add half the melted butter, followed by the rest of the flour and the remaining butter. Mix gently after each addition so that you have a smooth rather thick batter.
  8. Switch to a rubber spatula and fold in the apples turning the fruit so it's coated with batter.
  9. Scrape the mix into the pan and poke it around with the spatula so it's evenish.
  10. Take the cake for 50 to 60 minutes or until the top of the is a rich golden brown and a knife inserted deep into the center comes out clean.
  11. Transfer to a cooling and rack and let rest for 5 minutes.
  12. Careful run a knife COMPLETELY around the edges of the cake and carefully remove the sides of the springform pan.
  13. Allow the cake to cool until it is just slightly warm or room temperature. If you want to remove the cake from the bottom of the springform pan wait until the cake is cooled then run a long spatula between the cake and the pan.
  14. Cower the top of the cake with a piece of parchment paper and invert it onto a rack.
  15. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
  16. Dust the top of the cake with a sprinkle of icing sugar.

 

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