Serves 8
Preparation & cooking time: 50 mins.
This apple cake has a creamy texture and best of all, the apple pieces don’t fall to the bottom of the cake when baking! Serve it with a cup of coffee or use it as a dessert.
Ingredients:
- 1 cup flour
- 1tsp baking powder
- ¼ tsp salt
- 1 stick ( ½ cup) unsalted butter or margarine, at room temperature
- Two thirds of a cup sugar, plus more for sprinkling over cake
- 2 eggs
- 1tsp vanilla extract
- 3tbsp rum
- 2 large baking apples, peeled, cored and cut into small cubes (I use Bramley or Golden Delicious or Fuji)
Method:
Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit).
Spray a 22cm (9”) springform cake pan with nonstick cooking spray.
In a small bowl, mix together the flour, baking powder and salt.
Using a mixer, cream the butter or margarine and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Beat in the vanilla and rum. Don’t worry if the batter looks grainy.
Add the flour mixture gradually on a low speed until just combined.
Using a rubber spatula, fold in the chopped apples.
Pour the batter into the prepared pan and sprinkle evenly with 1-2 tbsp of sugar.
Bake for 40 minutes, or until the cake is lightly golden and a toothpick inserted into the centre comes out clean.
Allow the cake to cool until just warm.
Run a blunt knife around the edges of the cake and remove the sides of the springform pan.
Cake can be served warm or at room temperature, with or without vanilla cream or warm custard.