apple cake
“Religion is meant to be bread for daily use, not cake for special occasions.” ~ Author Unknown
Over the past 10 years I have studiously followed many kinds of cooking blogs from all over the world; just about every one of them has an apple cake recipe that has been passed down from their own mothers.
And I’m no different!
This is an apple cake recipe passed down from my mother (sorry Mum, it’s no longer your secret!) and each bite brings back a bundle of memories from our days in Dubai and London.
This cake can be considered a tea or coffee cake, as it goes best with exactly that – tea and coffee! This is great to serve at a tea party (but of course!), and even as a mid-morning snack. This cake is not too sweet, or too tart – it’s a gentle combination of sugar and apples. This cake rises pretty well and I recommend using a larger cake tin.
I use regular red apples that available at every vegetable lari – no need for fancy and expensive imported red or green apples. You can add raisins if you want – although I’m not a big fan. But I am a very big fan of chocolate chips – which is great to add when targeting children.
This recipe is quite simple and quick as well – I love the vegetable oil part – no need to wait (im)patiently for the butter to soften! The baking time is high. I would recommend using a larger cake tin than I did, for a slimmer cake and lower cooking time.
This cake has a tendency to become sticky (chikni), so it is essential to mix in the flour and apples part with a wooden spoon. And it is also important to beat the first part very well (eggs, oil and sugar!).
I like this cake as it is, but you can opt to serve with a dollop of fresh cream, spiced up with some cinnamon and walnuts.
I would not recommend frosting this – just some powdered icing sugar works fine.
[yumprint-recipe id=’44’]
The Recipe
Serves
Ingredients
- 3 cup finely chopped apples
- 2 cup flour
- 1 ½ cup sugar
- 1 cup vegetable oil
- 3 eggs
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla essence
- ½ tsp nutmeg
- 1 cup chopped nuts
- ½ cup chocolate chips (optional)
- ½ cup raisins (optional)
- 1 tbsp oil for greasing
- 1 tbsp flour for cake tin
- 2-3 tbsp icing sugar
Instructions
- Grease the cake tin with a silicon brush dipped in oil.
- Then cover the cake tin with a tablespoon of the flour, tapping out the extra.
- In a mixing bowl, beat the sugar, oil and eggs together for a full minute.
- Then add the cinnamon, nutmeg, vanilla and baking powder.
- With a wooden spoon, fold in the flour into the batter well.
- Then fold in the apple and nuts.
- Pour the batter into a cake tin and bake in a preheated oven of 190°C for 40-45 minutes.
- Let the cake cool in the pan for the 10 minutes before you turn onto a cooling rack.
- Once placed on the serving dish, shake the icing sugar with a fine sieve and spoon and cover the entire cake.
- Store in an airtight container.
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BALANCE OVER PERFECTION