Sweet & Simple Bakes - Vanilla Apple Cake

For this month’s bake at Sweet & Simple Bakes it was Maria’s turn to post a recipe and she decided on a wonderful apple cake. The flavour to this cake is buttery with added extras of delicious sliced Bramley apples sprinkled over with Demerara sugar & a little cinnamon. This cake is gorgeous served either on its own or served as a dessert cake.

I thoroughly enjoyed baking this cake and I served this for the family after one Sunday lunch for dessert with lashings of homemade custard. My family gave the big thumbs up on this cake and I am sure to be putting this recipe in my family favourites now to bake again. Thank you Maria for posting such a lovely recipe for this month’s bake! Sweet & Simple Bakes Baking Event is open to everyone (yes everyone) from the novice to the more inspired bakers amongst us! Just imagine the delight of loved ones and friends as you share with them your homemade bakes. Nothing can beat the smell of newly baked goods wafting through the air to get an appetite in full flow! You will receive a warm welcome, so do come on over and join with us and please don’t be shy – take a peek it’s just one click away!!

For more information on how to partake click on this link – Sweet & Simple Bakes.

Vanilla Apple Cake

Ingredients
250g (9 oz) unsalted butter, softened, plus extra for greasing
250g (9 oz) golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g (9 oz) self raising flour
1 vanilla pod, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon

Method

Heat the oven to 180°C/fan160°C/gas mark 4. Butter a 20cm 98 in) springform tin, and line the base with baking paper.

Beat the caster sugar and butter together until the mixture is pale and fluffy. Add the eggs, flour and vanilla seeds or vanilla extract, then beat together quickly to make a smooth batter. Tip into a prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they shrink as they cook. Sprinkle with Demerara sugar and cinnamon, then bake for 1 hour 5 minutes, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

Leave to cool for a few minutes, then release the tin and cool the cake completely on a wire rack.