APPLE CAKE “EPLEKAKE”
If you’re wanting a sweet and satisfying dessert that’s not chocolate-based, this is for you! The crumbly top really makes it. When I made this cake I layered the apple in the middle and on the top - but if I were to do this again I would mix 3/4 of the apple through the batter and the rest layered on top. This can be served much like a apple crumble, with cream, ice cream or custard!
Prep time: 30 mins
Cook time: 45-60 mins
Serves 8
Ingredients
For the cake:
4 apples
1 lemon (juice)
200g sugar
150g butter (room temp.)
4 eggs
250g flour
1.5tsp baking powder
1.5tsp vanilla sugar (or essence)
For the topping:
50g chopped almonds
30g sugar
25g butter (melted)
30g oats
0.5tsp cinnamon
Method
Preheat the oven to 190 degrees Celcius and line your loaf tin with baking paper.
Peel the apples and slice into thin pieces. Place them in a bowl, pour over the lemon juice and leave to the side.
For the cake, cream together the butter and sugar until pale yellow and soft.
Add the eggs, stirring until combined.
Mix in the flour, baking powder and vanilla sugar until all incorporated.
At this point you have two options: either place half the batter into the loaf tin, then layer on half the apple, and cover with the other half of the batter. OR mix half the apple into the batter and add the whole batter into the tin.
Place the rest of the apple slices on top of the batter.
For the topping - mix together the melted butter, sugar, oats, chopped almonds and cinnamon.
Cover the cake with your oat crumble.
Bake in the oven for 45-50 mins (may take up to an hour). Make sure a skewer comes out clean, and if the crumbs start to darken too much, cover with foil to prevent burning.
Leave to cool for 15 mins and enjoy! I served with whipped cream, but custard and ice cream would be divine!
