It’s apple season. Soon all of Regather HQ will be fragrant with the smell of apples, thanks to all the fruit dropped off for the community pressing. It was also time to look for a good apple cake recipe. Not being much of a baker, my cakes always turn out too crumbly or too stodgy but this recipe is the Goldilocks of apple cakes – just right – and comes courtesy of www.sweetestmenu.com. I used light brown sugar not caster and it was fine. And Discovery apples were great in this: I didn’t bother peeling them (don’t like wasting the nutritious skin). Leave out the final sugar glaze if you want.
- 210g (1.5 cups) plain flour
- 2 tsp baking powder
- ½ teaspoon baking soda
- 150g (¾ cup) caster sugar
- 1 full cup apple, peeled and roughly chopped (approx. half-inch cubes)
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml (½ cup) vegetable oil eg. sunflower
- 120 ml (½ cup) Greek yogurt
- And For the Cinnamon topping:
- 50g (¼ cup) caster sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
- And For the Sugar glaze:
- 30g (¼ cup) icing or powdered sugar
- 1–2 tablespoons milk
- Preheat oven to Gas 4 or 180C (160 C fan-forced). Grease and line an 8/9-inch round cake tin with baking paper.
- In a large mixing bowl, mix flour, baking powder, baking soda and sugar. Add chopped apple and stir to combine.
- In a separate bowl, whisk eggs gently then add vanilla, oil and yoghurt. Whisk together briefly.
- Add wet ingredients to dry ingredients and gently mix with a wooden spoon until combined – be careful not to over-mix. Spoon batter into prepared tin.
- To make cinnamon topping, combine cinnamon, sugar and butter. Mix until lumpy and wet. Sprinkle over cake batter.
- Bake cake for approx 30-35 mins or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
- To make the glaze, mix together sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an extra tablespoon of milk. Drizzle glaze all over the cake.