I love apple cakes, they are a real taste of autumn. Apples are in season here in the UK now so is the perfect time to start making them. I have been baking apple cakes for years, in fact I don’t know how I haven’t shared the recipe for one until now! This recipe is based on some of the amazing apple cakes I had when I lived Norway. Cake and pastries are a Norwegian staple and they are very good at making them. I used to see people having cake for breakfast in the bakeries in Norway every weekend.
For the apple on top I didn’t peel or core it, instead I just cut it into 2mm rounds and lay them on top. It is a really easy way to make the cake look beautiful as when you slice an apple in half it has an incredible star shape in the centre. I’m going to have a bit of a geek out now, I think nature is incredible, the patterns that form in nature are amazing. I had a few lectures at university on patterns in nature and I still find it fascinating.
I like to cook this cake at a slightly lower heat for longer as the apple on top starts to loose its moisture and form a delicious chewy apple on top. It is wonderful warm straight from the tin or cool.
Ingredients (serves 8 people)
- 125g spelt flour
- 1 tsp baking powder
- 50g light soft brown sugar
- 75g caster sugar
- 125g butter
- 2 eggs
- 1/2 tsp vanilla bean paste
- 2 tsp cinnamon
- 2 dessert apples, 1 peeled and diced, 1 cut into 2mm slices.
- Pre-heat the oven to 160C. Line a 18cm/7inch circular baking tin with parchment.
- Cream the butter and sugars together in a freestanding mixer until light and fluffy. Add the eggs and vanilla bean paste and mix. Add the flour, baking powder and cinnamon and continue to mix until everything is incorporated.
- Fold through the diced apple pieces and then pour the mixture into the baking tin.
- Place the apple slices on top, then sprinkle a little brown sugar and cinnamon onto the apple slices then place in the oven for 40-45 minutes.
Enjoy! H x