Ingredients
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4 Cooking Apples
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1/2 tbsp Lemon Juice
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200g Granulated Sugar
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85g Buttermelted
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28g Olive Oilor vegetable oil
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2 Large eggsroom temperature
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1 tsp Vanilla Pasteor vanilla extract
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250g Plain Flour
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2 1/2 tsp Baking Powder
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1/2 tsp Salt
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180g Milkroom temperature
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Topping
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40g Granulated Sugar
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1/2 tsp Cinnamon
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for dusting Icing Sugar
Directions
Thank you to Baking with Butter for this delicious recipe. I have been thinking about making this cake for a while and with the summer heatwaves breaking into more autumnal weather it was a brilliant opportunity to make this warm apple pudding cake. It has gone down like a storm and we will be finishing it this afternoon whilst watching Sprint qualifying.
I cheated and used frozen sliced apple which saved time and effort and made this super easy to make.
Enjoy!
Steps
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1
Done
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Preheat the oven to 180C and grease and line an 8-inch round cake pan. |
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2
Done
|
Peel and core the apples and slices them into 1/4 inch slices (I cheated and used some pre sliced frozen apple from the supermarket). Add them to a medium bowl. Toss them with 1/2 tbsp of lemon juice to avoid browning. |
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3
Done
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Whisk the melted butter, oil, sugar, vanilla and eggs in a large bowl |
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4
Done
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Combine the flour, baking powder, and salt in another bowl. Add to the wet ingredients and fold them together, with the milk. It is okay for a few lumps of flour to be in the mixture. |
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5
Done
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Pour half the cake batter into the prepared pan. |
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6
Done
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Arrange half of the apples over the batter, snuggly fitting them on. Spoon over the remaining cake batter and top with the remaining apple slices. |
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7
Done
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Mix the sugar and cinnamon for the topping and generously sprinkle this over the apples. |
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8
Done
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Bake the cake in the oven for approximately 60-70 minutes until golden brown and a skewer comes out clean. |
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9
Done
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Remove from the oven and let the cake cool in the pan for approximately 10 minutes. |
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10
Done
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Use a knife to loosen the cake's edges from the pan gently, then run the knife around the entire circumference. Place a wire cooling rack on top of the cake pan. Hold it firmly against the pan and carefully flip it over, allowing the cake to release onto the rack or plate. Remove parchment paper and using another wire rack flip it back over. Let it cool down to room temperature. Then dust with powdered sugar before serving. |
