Old Fashioned Apple Cake
This is my Mother Susan’s famous Apple Cake recipe, no family gathering is complete without this irresistible cake, a simple cake that will have everyone asking for one more slice!
- 8 pink lady apples or 2 lbs. cooking apples peeled and cored and thinly sliced
- 228 g self-rising flour a little extra if you need, gluten-free if required
- 1 large egg (beaten)
- 113 g slightly salted butter or margarine block
- 113 g caster sugar
- 1 tsp vanilla bean paste or 1 vanilla bean pod de seeded
- 2 pinches sea salt
- 1½ tsp cinnamon
- 40 g caster sugar
- 70 g raisins or sultanas (optional)
- 200 ml crème fraiche or dairy – free coconut yogurt
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste or 1 vanilla pod de seeded
- 1 tbsp icing sugar for dusting over the cake optional
- Pre-heat the oven to 375°F, gas mark 3, 1800°C (150°C fan-assisted).
- Line the base and sides of a 9 x 9-inch non-stick square or round baking tin with parchment paper, (if you don’t have square you can use a round tin).
- Peel and core the apples, then thinly slice the apples, and place in a bowl.
- In a medium size sauce pan melt the butter on a low heat, when melted add the sugar, vanilla, salt and flour. Mix until combined. Add the beaten egg to the cake mixture and work into the flour until the mixture resembles a ball, (you can use disposable gloves or by hand).
- Section off a quarter of the mixture for the base, but don’t not go too heavy with the mixture on the base as you will need enough mixture to cover the top of the cake. Using the palm of your hands flatten ¼ of the cake mixture into the base of the prepared tin, (making sure the base is entirely covered.
- Divide the apples into 3 sections, cover the base of the cake with one section of the apples, ensuring the apples lay flat, sprinkle with 1 tablespoon of sugar over the apples and a sprinkling of cinnamon. Repeat this twice, so that you have 3 layers of apple with cinnamon and sugar on each layer, ensuring the last layer is flat and even. It’s optional if you would like to add raisins or sultana’s in the first two layers.
- With the remaining dough place golf balls size amount in the palm of your hand, and flatten out the mixture, then press gently over the apples (the topping is always done by hand, you will have enough mixture, just make sure you flatten it out it in small sections, so that you have enough).
- Once the topping is covered, press down slightly on the top, so that the cake is even at all sides.
- Bake in the pre-heated oven for 1 hour, after 30 minutes, I like to turn the tin around for an even bake, then place back in the oven. Once baked removed from the oven and leave to cool. Once cooled you can sprinkle 1 tbsp. icing sugar over the top through a fine mesh sieve.
- Mix the Crème fraiche or coconut yogurt with icing sugar, vanilla and serve on the side.
- I do hope that you will give this recipe a goand, if you do, then please don’t forget to share photos of your creations with me – either via email firstname.lastname@example.org OR on Instagram where you can find me @myrelationshipwithfood - I would love to see them!
LISA’S TIP – This cake can be made in advance and reheated when ready to serve, alternatively, you can also freeze this cake and reheat. You can also make this cake using plums if you prefer. I personally like to bake in a square tin as it’s easier to cut smallish squares, so everyone gets a taster, equally as good in a round tin too! [recipe-video]