Is it just me or is there something super comforting about a warm apple cake with plenty of cream in winter? I am always looking for new recipes which are quick and easy to make. You never know when an unexpected guest may arrive for an afternoon tea.
This apple cake is so simple to make, and it tastes delicious! I had a big batch of leftover apples from a recent market trip, so wanted to use them up before they turned rotten. The apples can also be substituted for apricot, pears or even rhubarb, depending what you have leftover in your fruit bowl.
I prefer to serve this cake fresh from the oven, so the cream really sinks into the cake. The cake itself is fluffy and moist while the cinnamon sugar topping gives the cake a crisp, caramelised edge.
- 175g butter, softened
- 170g castor sugar
- 3 eggs
- 175g self-raising flour (sifted)
- 500g apples
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1 tbsp white sugar
- Thickened cream to serve
- Preheat oven to 180 degrees. Grease and line a 20cm baking tin.
- Peel and quarter apples (ensuring core is taken out) then slice thinly.
- Beat butter, vanilla essence and sugar until the mixture is light and fluffy. Add eggs one at a time, and beat well after each addition. Fold flour into cake mixture until well combined.
- Pour half the cake mixture into the tin and top with half the sliced apples. Then pour in the remaining cake mixture and arrange the remaining apples on the top.
- Combine cinnamon and sugar. Sprinkle over the top layer of apple.
- Bake for 35 - 40 minutes or until an inserted skewer comes out clean.