Easy Apple Cake
A delicious, moist and simple apple cake recipe made with a classic butter cake base, layers of fresh apple slices and a sweet and crunchy flaked almond topping.
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Servings: 16 serves
Calories: 230kcal
Cost: $5
Equipment
- Beaters, stand-mixer or Thermomix
- Oven
Ingredients
- 125 g butter softened to room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- 1 teaspoon vanilla extract or vanilla essence
- 2 eggs approx 60g each, room temperature
- 125 ml milk full cream, room temperature
- 225 g (1 ½ cups) self-raising flour sifted
- 3 apples cored, peeled and thinly sliced
- 45 g (½ cup) flaked almonds
- 3 tablespoon raw sugar optional
Instructions
Conventional Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Beat the butter, caster sugar and vanilla extract until smooth and creamy. Add the eggs and milk and beat until combined.
- Sift in the self-raising flour and beat until just combined.
- Pour half of the the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them).
- Repeat with the remaining cake mixture and apple slices.
- Sprinkle over the flaked almonds and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
- Serve on it's own or warm with a scoop of vanilla ice cream.
Thermomix Method
- Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
- Preheat oven to 160 degrees celsius (fan-forced).
- Cream butter, sugar and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
- Add the eggs and milk and beat for a further 20 seconds, Speed 3.
- Add the self-raising flour and combine for 20 seconds, Speed 4. Pour half of the the mixture into the prepared tin.
- Add a layer of the thinly sliced apples (half of them). Repeat with the remaining cake mixture and apple slices.
- Sprinkle over the flaked almonds and the raw sugar.
- Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
- Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
- Serve on it's own or warm with a scoop of vanilla ice cream.
Video
Notes
RECIPE NOTES & TIPS
- Room temperature ingredients - ensure the butter, eggs and milk are all at room temperature before using for best results.
- Type of apples to use – I generally use Granny Smith apples which are a tart variety and hold their shape well when cooked, however you can use any variety you like. Simply peel the apples and thinly slice them.
- Flaked almonds – can be bought in packets from any major supermarket. They are almonds that have been blanched and thinly sliced.
- Nut-free option – simply omit the almonds for a nut-free cake.
- Raw sugar – I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy and caramelised sweet taste.
- Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
- Store the cake - in an airtight container at room temperature for up to 3 days. Do not keep the cake in the fridge or it will dry out.
- Freezing - you can freeze any leftover slices of cake wrapped in plastic wrap or foil for up to 2 months. Allow to defrost at room temperature before consuming.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
