I am pretty good at having everything in stock so when i realised i didn't have any cardamom powder i felt a huge burst inside me. But then quickly decided it was going to be cinnamon instead. I know it is typical to use cinnamon but it simply is a marriage made in heaven. And the rest of the ingredients are pretty much bog standard what you would find in your baking cupboard. Well, mine anyway....
The cake turned out so moist, and fluffy, with plenty of flavour and colour. Just the way a cake should be. The cooking in two stages is great also as it allows for a buffer for the apples so as not to get burnt and covered with a layer of creamed goodness.
175g Plain flour
1 teaspoon of cinnamon
a pinch of salt
1 teaspoon of baking powder
190 ml whole milk
80 ml oil
2 apples peeled and cored and sliced thinly.
80 g butter
1 teaspoon vanilla extract
- Line and coat your baking pan. I used an 9" recommended by tartlette.
- In a large mixing bowl put all the dry ingredients in for the cake.
- In another bowl, mix the oil, egg and milk together and incorporate them to the flour mix.
- Make sure it is well combined.
- Pour into your pan and layer with the apples in a fan shape, or whatever you are comfortable with.
- Cook for approximately ten minutes at 180 degrees.
- While it is cooking, mix together your butter and sugar to create a light fluffy mixture and add your egg and vanilla extract. It should become a paste almost. If it curdles slightly, i would add a teaspoon of flour to help. This should bring it back together.
- Then cover the cake with the topping.
- You will need to cook it at 180 degrees for another 20-25 minutes.
Serve with whipped cream, fruit compote or just serve alone. It can stand the limelight. It was simply perfect.