I have combined a few recipes here, including Kristy's wonderful one with sour cream (without the sour cream as I never seem to be able to find it, and I couldn't deal with the cups and non British references); and a Ukranian recipe. So this is the ultimate, best of the best, simple cake recipe and works easily and is quick to prepare and cooks well (no raw cake mixture). It is a chunky apple cake with a delicious cinnamon crumble on the top, it reminds me of our late great friend Patty who used to make blueberry muffins with a similar topping. Oh Patty if only I could pick your brains about those muffins. I think this might just work with blueberries too ......
Turn the oven onto 170C, makes 8 portions
For the
Cake
8oz margarine
(flora, pure etc) NB this must not be butter
5oz caster
sugar
Beat
until pale and fluffy with had mixer or Kitchen Aid.
Add
4 eggs
8oz SR flour
1tsp bicarbonate
of soda (not baking powder)
A few drops
of vanilla extract
Beat
until you have a smooth batter.
2 large Bramley
apples peeled and chopped into large chunks approx 1-1.5cm, stir into
the cake mixture
Tip the
mixture into a small rectangular baking tray lined with baking parchment (non
stick), or grease a baking dish (I use a small Ikea roasting tin – 25x17.5cm)
For the Crumble
By hand
rub the fat into the dry ingredients:
1.5oz salted
butter (or unsalted butter and a pinch of salt) NB this must not be
margarine
2oz flour
3oz demerara
sugar (important for that gritty texture and crunch)
2 heaped
tsp cinnamon
When it
resembles breadcrumbs add:
60g pecan
nuts broken up into small pieces
Sprinkle the crumble onto the top of the apple cake batter and bake for 45-60 minutes or until it is firm and a spike comes out clean. Cool it in the dish. Cut up into squares
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