This is a lovely big sharing cake. It's very moist and uses a lot of apples- great for windfalls! I used Gala Apples, but you could use Granny Smith, Golden Delicious or an apple of your choice.
My friend gave me the recipe, and it's really easy to make. You can never have too many apple cake recipes!
1kg sliced apples, 400g caster sugar, 2-3tspn cinnamon, 190ml vegetable oil - I used sunflower, 3 eggs, 250ml orange juice, 1 tspn vanilla extract, 375g plain flour with 2 tspn baking powder and 1/4 tspn salt.
Preheat oven 180C/gas 4 Grease a 23cm round cake tin well and line base. My dil had my round tin on loan, so I used a 23x30cm cake tin, and it worked out fine.
Toss the apples with 100g of the sugar and the cinnamon.
Blend the rest of the sugar with the oil, then add the eggs, orange juice and vanilla extract.
Fold in the flour mixture and beat to make a batter.
Put half the batter into the cake tin and top with the apples. Spoon the rest of the batter on top and bake for 45-60 mins till golden.
Cool on a wire rack. I added some sliced apples in the photo- added colour!
It's a lovely moist cake; it ends up with a crusty layer on top,soft cinnamon apples in the middle, then a spongy cake layer underneath.
Preheat oven 190C/gas5 Grease and line a 20cm round cake tin, not a loose bottomed one as the juice might run out of the plums. if you only have this kind of tin, wrap a double laye of foil round the outside of the bottom of the tin.
Halve the plums then cut into 1/4s. Put the sugar and lemon in a bowl and stir the plums through to coat. Put them in n overlapping layer in the bottom of the cake tin. If there's any syrup left in the bowl, spoon it over the plums.
Cream the butter and sugar together till nice and fluffy. Add the eggs a bit at a time then fold in the almonds, polenta, baking powder and lemon juice.
Spoon over the plums and smooth the top. Bake for 35-40 mins till golden. Run a knife inside the cake tin then cool for 10 mins before turning out upside down onto a plate.
Nice contrast between the slightly crunchy cake and the soft juicy fruit topping. I like the almonds coming through in the background. It just needs a spoonful of cream for a perfect pudd!
I like recipes that are quick and easy to make, and this is one of those. I always think
of it as'healthy' because it's made with oil and yoghurt! I suppose the amount of sugar makes it unhealthy nowadays! There always seems to be a lime or lemon or 2 in my fridge and this is a good way to use them up.
You need: 250g Greek yoghurt, 80ml sunflower or rapeseed oil, 200g caster sugar ,4 tbspn lime juice and the zest of the lime, 250g plain flour with 11/2 tspn baking powder and a pinch of salt. For the topping – 1 tbspn lime zest and 2 tbspns sugar [so 2 limes altogether]
Preheat oven 180C/gas4 Grease a 22cm cake tin and line the base.
Mix the yoghurt, oil , sugar, lime juice and zest together in a bowl. In another bowl mix the flour, baking powder and salt together then add to the oil mixture and mix well till combined. Don't overmix or your cake will be tough.
Spoon into the cake tin and bake for 45-50 mins till cake is light brown.
The yoghurt and oil give the cake a nice moist crumb, and the lime gives it a bit of zing. A nice easy cake, just right with a cuppa. It would work equally well with a lemon.