A delicious spongey apple cake with cinnamon. The apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust.
Perfect for any time of the day! It’s particularly lovely for breakfast with fromage frais or natural yogurt!
It’s an adapted recipe from Bake by Rachel Allen.
Dutch Apple Cake
Makes 12-16 squares
175 g caster sugar, plus extra for sprinkling
1/2 tsp vanilla extract
125g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
- Preheat the oven to 200C/gas 6. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
- Whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern.
- Melt the butter in a saucepan with the milk, cool slightly and pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter until it is smooth. Pour the mixture into the prepared tin and smooth the surface.
- Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for 10 minutes, then reduce the oven temperature to 180C/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.
- Remove the cake from the oven and allow to cool in the tin. Cut into squares and enjoy!