In the autumn issue of Graziher I shared a recipe for a simple apple cake topped with melted butter and crunchy cinnamon and sugar. This little recipe started to gain some momentum when my friend Amanda from Home Farm Cabin baked it for her family and guests, several times I believe. Then Amanda baked it for Hayden Quinn who happened to be her guest and he generously shared his appreciation on Instagram. From there several other people posted photos of this cake and the snowball effect of Instagram was well and truly in motion.
Whenever I send out a recipe to the big wide world I wonder if anyone will actually ever make it. Feedback can be few and far between and considering there are so many recipes floating around the planet is always reassuring to get a comment or two.
So, I thought I would share the recipe here for anyone who may not have seen it. Recipe below. Any fruit could be substituted for apple but apple worked perfectly for this autumn story.
Happy baking, friends x
- 125 g butter at room temperature
- 165 g castor sugar
- ½ tsp vanilla extract or vanilla paste
- 2 eggs
- 225 g self raising flour sifted
- ½ cup milk
- 2 cooking apples peeled, cored and cut into 2 cm cubes
- 2 tbsp raw sugar
- 1 tsp cinnamon, ground
- 20 g butter chopped into cubes
Preheat oven to 180°C. Grease and line the base of a 23 cm round spring-form cake tin with baking paper. Combine the raw sugar and cinnamon for the topping in a fine sieve or kitchen shaker and set aside.
Using an electric mixer beat the butter, sugar and vanilla until combined and smooth. Add the eggs, one at a time and beat until well combine. Add the flour, milk and apple and mix gently until just combined.
Scrape the mixture gently into the tin and spread evenly. Bake for 40-50 minutes or until an inserted skewer comes out clean.
Remove the cake from the oven and immediately scatter the top of the cake with the chopped butter and allow it to melt into the cake. Shake the sugar and cinnamon mix evenly over the top of the cake.
Allow cake to cool for 10-15 minutes in the tin and then carefully remove it from the tin and allow to cool on a wire rack.
This cake is best served on the same day as it is baked.