We had some apples languishing in the fridge this week and they had “apple cake” written all over them. The following recipe was given to us by an acquaintance we made when we visited Alsace many years ago. I remember it was rather amusing when we started discussing the origin of the recipe and there was no final decision made whether it was French or German...
1 cup self-raising flour
1/2 tsp baking powder
1/2 cup unsalted butter (softened)
2/3 cup sugar
2 large eggs
1 tsp vanilla extract
3 tablespoons brandy
2 sweet apples (Fuji or Golden Delicious), peeled, cored and cut into 1 cm cubes
Icing sugar for sprinkling on cake (optional)
Preheat the oven to 180°C. Spray a 25 cm spring-form cake pan with nonstick cooking spray.
Sift the flour and baking powder.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and brandy. Don’t worry if the batter looks grainy. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Pour the batter into the prepared pan and sprinkle evenly with an extra 1 tablespoon of sugar.
Bake for about 40 minutes, or until the cake is lightly golden and a toothpick inserted into the centre comes out clean. Allow the cake to cool until just warm. Run a blunt knife around the edges of the cake and remove the sides of the spring-form pan. Using a fine sieve, dust with icing sugar (if desired).
Serve with ice cream or whipped cream.
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