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Apple Cake

Judy

My own lazy adaptation of my grandmother's apple cake

These quantities make 2 cakes - I always make 2 and put one in the freezer. The recipe is a variation on a favourite apple cake my grandmother used to make; however hers was more like an apple-filled shortcake and quite different from mine. The secret of this recipe is to have the apples still quite hot when you put them into the cake mixture.

  • 4 Granny Smith apples
  • 125 gms butter, melted
  • 1 cup sugar
  • 2 egg
  • 2 cups self-raising flour, sifted
  • 1 cup milk (or milk/cream mixture)
  • Extra sugar to taste and water for cooking the apples

    • Icing

  • 20 gms butter approx
  • 1 cup icing sugar
  • 1 or 2 tablespoons lemon juice

Mountain

Peel and slice apples, put them into a saucepan with a little water (no more than ½ cup) and sugar to taste - you don't need a lot of sugar. Bring to the boil and simmer, covered, until apple has softened but is not mushy - it will only take a couple of minutes. Remove from heat and allow to stand in covered saucepan for a minute or so (apple slices should become more or less transparent), before draining off liquid and spreading the hot apple out on a dinner plate to cool briefly.

While the apples are cooking, beat the eggs and sugar together until thick and creamy, add the melted butter and beat again, then fold in the flour and milk/cream alternately, ending with a batch of flour (or just beat in at low speed until just combined). Line the base of 2 layer cake tins (9 or 10 inch) with baking paper and spray sides lightly with oil. Divide the mixture between the 2 tins, reserving a small amount in the bowl. Divide the hot apple and quickly spread it more or less evenly on the top of the cake mixture in each tin - don't be too fussy! Spoon the remaining small amount of batter on top of the apple and spread it roughly with the back of a fork or spoon - don't expect it to cover the apple completely. Immediately place the cakes in a 350° (180 C) oven and bake for about 25-30 minutes, or until cooked through (test with a skewer).

CAKES/BREADS

1998