As soon as the air gets a bit cooler I tend to bake an apple cake, and complain about how it is cold yet too soon to put the heating on. This apple cake is good central heating, at least. This recipe is for Gemma, who runs a fantastic local cafe and shop, The Linton Kitchen. She asked me about this recipe after I posted a picture on Instagram. I do hope it graces her cake counter, amongst the rest of her delicious cakes!
I got the idea for this cake from Instagram too, seeing an apple cake baked with skin-on sliced domed apples and sprinkled with flaked almonds. This cake absolutely celebrates apples, because they remain mostly intact, rather than all of them disappearing into the batter. Try to find small, sweet apples which will bake quickly and fit around your cake tin.
- 3 small eating apples - one peeled and diced, and others quartered skin on
- 250g unsalted butter
- 200g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 300g plain flour
- 1 scant teaspoon of baking powder
- flaked almonds for sprinkling
- Grease and line a 20cm loose bottomed cake tin. Set the oven to 160c / gas mark 3
- In a stand mixer or with an electric whisk, cream together the butter and sugar until light and fluffy, then stir in the eggs one by one. Add in the vanilla, cinnamon and diced apple
- Stir the baking powder into the flour. Fold in the flour, a third at a time. Mix until just combined
- Take your quartered apples and slice along the tops, but don't go all the way through, so they stay intact. Add to a bowl, sprinkle with a little sugar and squeeze of lemon juice, and then arrange on the cake
- Sprinkle over flaked almonds and bake in the oven for 1 hour, or until cooked
- Leave to cool in the tin before turning out and serving.