Apple + Cinnamon.
Cinnamon + Apple.
It is a marriage made in cooking heaven.
It has been a while since I baked a cake that contains fruit.
Don’t worry, I have not forgotten how to.
It’s just that I’d seem to have lost my baking mojo some what.
See cake, sian.
Thinking of baking a cake, sian.
But this morning, I had the urge to bake again.
WOAH!
So I had a flip through some of my baking books and found this recipe.
Gorgeous!
I love the apple + cinnamon combination.
I love the layer of grated apples that is wedged between the 2 layers of cake.
I love the addition of chopped walnuts and sultanas to the cake.
I simply love it all!
And having said that, let me show you how to make this gorgeous cake!
In the bowl of a mixer, beat the butter and sugar until the mixture turns light and fluffy.
Add the eggs, one at a time and beat until incorporated.
Add the vanilla extract and beat it into the batter. Fold in the flour in 2 additions.
Fold in the chopped walnuts and sultanas until well-distributed.
Spread half of the batter onto the base of an 8-inch round pan. I used my brand new PushPan Deep Round Pan to make this. PushPans are the newest range of pans brought into Singapore by Kitchenary, the same guys who also bring to you the extra-fab Tovolo products!
Why PushPans?
PushPan loose-based tins have silicone seals in their bases, which guarantee that none of the cake mixture will leak out of the tin, leading to smooth and easy releases of the cakes with no rough or damaged edges.
This also means no more having to grease the pan since it is non-stick, and there is no need to line the bottom of the pans! *HURRAH!*
Spread the grated apples onto this layer and sprinkle cinnamon on the apples.
Spread the remaining batter onto the apples. Smooth the top as best as you can.
Sprinkle the chopped walnuts on the batter.
Finally sprinkle on some demerara sugar.
Bake at 170° for about 35-40 minutes, or until an inserted skewer emerges cleanly.
Cool the cake for 10-15 minutes before removing it from the pan.
Cool completely on a wire rack.
Sprinkle on icing sugar, cut and serve!
Remember not to over bake this cake as it can become dry. This is a rather dense cake so if you prefer light and fluffy cakes then this won’t be to your liking. But if you are a fan of fruity dense cakes, then you will surely like this!
- 8oz (225g) unsalted butter, softened
- 8oz (225g) light muscovado sugar - I used 180g brown sugar
- 3 large eggs
- 1 teaspoon (5ml) vanilla extract
- 4oz (100g) walnuts, chopped
- 4oz (100g) sultanas
- 8oz (225g) Prima cake flour
- 2 1/2 teaspoons baking powder
- 14oz (400g) Granny Smith apples, peeled, cored and grated
- 1 teaspoon ground cinnamon
- 1-2 tablespoons demerara sugar (or light muscovado sugar)
- 1/4 cup (30g) walnuts, chopped
- Icing sugar, for dusting
- In the bowl of a mixer, beat the butter and sugar until the mixture turns light and fluffy.
- Add the eggs, one at a time and beat until incorporated.
- Add the vanilla extract and beat it into the batter. Fold in the flour in 2 additions.
- Fold in the chopped walnuts and sultanas until well-distributed.
- Spread half of the batter onto the base of an 8-inch round pan.
- Spread the grated apples onto this layer and sprinkle cinnamon on the apples.
- Spread the remaining batter onto the apples. Smooth the top as best as you can.
- Sprinkle the chopped walnuts and dememrara sugar on the batter.
- Bake at 170° for about 35-40 minutes, or until an inserted skewer emerges cleanly.
- Cool the cake for 10-15 minutes before removing it from the pan.
- Allow the cake to cool completely on a wire rack.
- Sprinkle on icing sugar, cut and serve!
do i need to preheat the oven
Hi Diana
The apples mentioned above, is it 400g of grated apples or 400g of apples to be grated. Thanks.
400g after grated!
This recipe is awesome! Thank you Diana for sharing it.
You are welcome! 🙂
When do u include baking powder???
HI Ken, with the flour.