This one of the best cakes I have ever baked..The recipe was simple and it had the delicious flavor of apple and the goodness of cinnamon..Our house was filled with a nice aroma..We had the cake during tea-time and there were no leftovers..This recipe is a keeper and I will be making it again.
250g (9 oz) unsalted butter, softened, plus extra for greasing
250g (9 oz) golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g (9 oz) self raising flour
1 vanilla pod, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar/brown sugar
¼ tsp ground cinnamon
Heat the oven to 180°C or 350 degree F.
Butter a cake tin, and line the base with baking paper.
Beat the caster sugar and butter together until the mixture is pale and fluffy. Add the eggs, flour and vanilla seeds or vanilla extract, then beat together quickly to make a smooth batter. Tip into a prepared tin, then lay the apple wedges on top, poking them halfway into the mix. The apples may seem too crowded,but they shrink as they cook. Sprinkle with Demerara/ brown sugar and cinnamon, then bake for 1 hour 5 minutes, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.
Leave to cool for a few minutes, then release the tin and cool the cake completely on a wire rack.
Serve with vanilla icecream or tastes good by itself!
Sending this to AWED American hosted by Dhivya