Recipes #5: Autumn-y Apple Cake

So fall is finally here – and that means it’s time to bring back all the apple-deserts! Now, I know I already shared with you my apple crumble-inspired recipe, but here’s the thing: probably my all-time favourite desert ever is basically any type of cake. And my favourite of all cakes? Apple cake!

So here is the recipe to my favourite apple cake! I actually made this in cupcake formes – because I had those types of forms on hand – but the recipe is basically the exact same for a cake as it is for cupcakes!

Ingredients (makes 18 cupcakes):

• 1,5 apples (I prefer Pink Lady, but whatever you have on hand will work fine!)
• 3 eggs
• 180g flour
• 25g baking powder (I personally prefer the Doctor Oetker brand, but that’s anybody’s choice!)
• 150g white, fine sugar
• 30g vanilla sugar
• 120g butter
• 30cl cocos milk (or any other milk)
• 10cl sparkly water
• Optional: lemon juice

Necessities:

• small bowl
• large mixing bowl
• fork
• baking form

Instructions:

0. Preheat your oven to 180°C

1. Start out by rinsing the apples and cutting them into small cubes – about 0,5cm is a good size!
If you so choose, put the pieces of apple into a small bowl with some lemon juice and a teaspoon of fine, white sugar, mix well

2. In the large mixing bowl, use the fork to whisk together the flour, the baking powder, the white sugar and the vanilla sugar.
Make sure to get rid of any clumps that might be in there.

3. Add in the 3 eggs and whisk until well combined.

4. Melt your butter in the microwave and mix it into the large mixing bowl. Add in the cocos milk and keep stirring until well combined.

5. Put your batter to the side and take your baking form(s). Equally divide the cubed apples over the bottom of the baking form(s).

6. Add in the sparkly water to the batter and mix it through quickly. Divide the batter over the baking form(s) and pop it into the oven for approximately 25 minutes or until the top of the cake(s) is golden brown.

7. Once the cake is done baking, leave it to cool down for about 20 minutes. This is best eaten luke warm or cold.

The reason you put the apples in the lemon juice is that this helps them to be just that bit more juicy and soft when you cook them with the cake.

The sparkly water helps activate the baking powder and makes the cupcakes even lighter and fluffier.

If you want to, you can add in some cinnamon and/or replace the white sugar with dark custard sugar – both of these will make the cake taste just that bit more autumn-y!

So there you have it – my favourite apple cake recipe!

Be sure to let me know if you end up trying it (and of course: how you liked it!) and leave me any favourite autumn recipes!

-Saar