With berries and juicy summer stone fruit disappearing from the market stalls, there is no reason to feel despondency. It’s apple time again! While we may get tired of the crunchy crop towards the end of winter, now is the time to dig our teeth into one of the many varieties that the fall harvest has put onto our plates and enjoy. And yes, it’s time for apples cake! And while more exotic (or exotic-sounding) ingredients and creations may be forever enticing to the amateur baker, apple cake surely remains one of my absolute favorites when it comes to just picking a sweet to enjoy with my tea.
This recipe is for a deliciously moist cake. And its easy and fast to make – so sometimes, you can have it all!
The original recipe does not have calvados but I find it adds a nice layer of flavor. If you do not like the addition, skip the calvados (or rum) and reduce the flour proportion by 10 grams. Feel free to choose whichever variety of apple you like best or even mix different types – I typically use a 1:1 mix of sour and sweet variety. Varieties with a softer flesh will make the cake more moist, varieties with a denser flesh will provide a chunky texture.
Ingredients (for a 21×25 cm rectangular cake pan):
- 270 grams of plain flour
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 130 grams of butter, cold & cut into cubes
- 140 grams of caster sugar
- 2 large eggs, room temperature
- 90 ml of milk, room temperature
- 1 shot of calvados (alternatively dark rum)
- 4 medium-sized apples, peeled & cored
- 2 tablespoons of brown sugar
- Pre-heat the oven to 170 degrees Celsius. Grease a medium-sized cake pan.
- Pass the flour through a fine mesh into a large bowl. Sift with the baking powder and cinnamon.
- Add the butter and rub with your fingertips until you obtain a fine crumble. Stir in the caster sugar.
- Beat the egg and milk in a separate mixing bowl just until well combined. Add the calvados.
- Pour into the bowl with the rest of the ingredients and continue to mix (Recommend using an electric hand mixer) until you obtain a smooth batter.
- Cut the apples into quarters and thinly slice crosswise. Gently fold into the batter (use a baking spatula or a wooden spoon).
- Pour the mix into the cake pan and gently level the surface. Sprinkle evenly with brown sugar.
- Bake for approximately 45 to 50 minutes until a tester comes out clean. The crust should be of a rich golden color.
- Let cool down. This cake can be served lukewarm or cold. And yes, of course, with a topping of clotted cream – very English! 😉