Warning: The contents of this blog post may cause temporary loss of will power to not eat cake.
About 5 weeks ago, our little family found ourselves in 14 day quarantine. Like every other person, it seems, we decided to bake. Partly because we needed to find ways to make use of the accidental delivery of 25 apples from online grocery shopping…and partly because…..well, cake.
It seems that nothing says ISO like cakes in the oven. Lots of them. Finding flour available in the super market suddenly became like striking gold……but I digress. At the time when I baked my apple cake and posted the story to our IG we had a number of people respond and ask for my recipe. So, here is it!
I don’t know about you, but during ISO I have definitely been guilty of eating cake for breakfast….and why not? In my experience there is really nothing that cake can’t solve. Eating homemade cake is like eating love.
So, now to the recipe. Happy baking Lovelies!
JODI’S ISO APPLE CAKE
Honestly, are there any two things in this world that go together more beautifully than apple and cinnamon? I think not. They are a match made in heaven. This soft and tender Apple Cake is packed with fresh chunks of apples and nuts with a crunchy cinnamon topping.
TIPS FOR MAKING APPLE CAKE
This Cinnamon Apple Cake is incredibly easy to make. You only need a bowl and spoon – no need for an electric mixer.
You can use any kind of apple you like, I use red Royal Gala apples. I don’t peel the apples as I like my cakes to be a bit rustic and textural. Chop your apple into roughly 2cm squares – discarding the core.
Mix the dry ingredients with the wet ingredients until combined – try not to over mix as this will make your cake rubbery and not rise well.
check your batter consistency before adding the apple and nuts. Remember you are adding 3 chopped apples to this batter which have a lot of moisture in them. You don’t want your batter to be too wet.
Bake until golden and a skewer or knife inserted in the middle comes out clean. Usually a sign that your cake is close to being ready is when the house starts to suddenly smells like delicious cake. Best to check it at this point!
1 and 3/4 cups of self raising flour(you may need to add a touch more flour as needed once you check the consistency of your batter)
1/2 a cup of sugar. I used raw, granulated sugar for this recipe, but you can use brown sugar or granulated coconut sugar…whatever sugar you prefer
1/4 of a cup of honey
3 medium sized apples, chopped
1 cup of whole walnuts and pecans
2 large eggs
1 teaspoon vanilla extract
2 teaspoons of cinnamon
1/2 a cup of light olive oil
1/4 of a cup of melted butter
1/2 cup Greek natural yogurt
I usually make my topping by feel so the quantities are approximate. You can adjust to your taste. You kind of can’t go wrong with this topping.
(1/4 cup) raw sugar
2 teaspoon ground cinnamon
1 cup of roughly crushed walnuts and pecans
1 or 2 tablespoons unsalted butter, melted
I just hand crush my nuts in a bowl with the end of a rolling pin or something similar. I like it to be quite chunky and rustic. I mix all ingredients together in a bowl using my fingers, until it clumps like sand. Sprinkle over the top of your cake batter – no need to be perfect here.
Apple Topping Decoration
This is entirely optional. I just think it finished the cake and makes it look irresistible.
Place approximately 10 sliced apple wedges in a bowl and coat them in a sugar & cinnamon blend.
Place them on the top of the nut crumble topping in the centre of the cake in a circular fan motif.
Preheat oven to 180 C(350 F) standard / 160 C(320 F) fan-forced. Grease and line a medium/standard size round cake tin with a table spoon of soft butter.
In a large mixing bowl, add flour and cinnamon and mix until the cinnamon is evenly distributed.
In a separate bowl, add eggs, vanilla, sugar, honey and melted butter. Whisk until mixed evenly. Then add the oil and yogurt and mix until even.
Add the bowl of wet ingredients to the flour and cinnamon. Gently fold the ingredients together with a wooden spoon until combined – be careful not to over mix
I like to check the consistency of the batter before adding the apple and the nuts. If it’s too wet I add a touch more flour until it looks right. If it’s too dry I add a touch of yogurt. Don’t forget, you’re putting a lot of chopped apple into this cake which is full of moisture so you don’t want your cake batter to be too wet.
Add the nuts and chopped apple and fold into the batter. Do not over mix.
Spoon the mixture into the greased cake tin.
Crumble the sugar, cinnamon, nut, butter topping over the top of the cake with your fingers.
Arrange the sugar, cinnamon coated apple wedges on the top of the cake.
Bake cake for approximately 30 - 40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely. Again. if you can smell the aromas of the cake filling the kitchen it’s probably very close to being done and best to check it.
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