I love baking and thought about an apple pie or an apple crumble but decided to share with you one of my all time favorite apple cake recipes. This Country Apple Cake is a cross between a cake and a pie. It’s simple to make and best of all, delicious!
Country Apple Cake
I love baking and thought about an apple pie or an apple crumble but decided to share with you one of my all time favorite apple cake recipes. This Country Apple Cake is a cross between a cake and a pie. It's simple to make and best of all, delicious!
Notes
Don’t be tempted to reduce the baking time even if the top of the cake looks cooked. You will end up with a gooey half cooked base so just cover the top with a layer of baking paper to prevent it over-browning.
The pastry firms up as it cools so give it plenty of time before unmolding the cake.
Ingredients
Filling
- 8 large green apples, peeled, cored and coarsely chopped
- 2 tbs lemon juice
- 1/3 cup caster (superfine) sugar
- 2 tbs flour
- 1/2 tsp ground cinnamon
Cake
- 2 1/4 cups self-raising flour
- 2/3 cup corn starch
- 1/3 cup caster (superfine) sugar
- 7 oz unsalted butter, cut into pieces
- 1 large egg
- 2 teaspoons vanilla
- 1/3 cup milk
Garnish
- Extra milk and caster sugar
Instructions
Filling
- Place the chopped apples and lemon juice in a pan over a medium heat. Cover and cook gently for about 10 minutes or until the apples are just tender. Take the pan off the heat and add the sugar, flour and cinnamon. Stir to combine then place to one side and allow the filling to cool completely.
Cake
- Preheat the oven to 350°F. Lightly grease a 9 inch spring form tin and line the base of the tin with baking paper. Sift the self raising flour with the corn starch.
- Put the sifted flours, the sugar and the butter into the bowl of a food processor and process until the mixture resembles breadcrumbs.
- In a small bowl combine the eggs, the vanilla and the milk. With the food processor running, gradually pour in enough of the milk mixture and process until the mixture wraps around the blades. The mixture will be quite soft so using floured hands, press half of the mixture into the base and up the sides of the tin.
- Spoon in the apple mixture, which won’t completely fill the tin. Fold over any overhang of pastry from the sides of the tin, then using floured hands, flatten the remaining mixture into a disc and cover the top of the cake. Don’t worry if there are a few holes as they’ll close over as the cake bakes. Brush the top of the cake with milk then sprinkle with a little extra caster sugar.
- Bake the cake for 50-60 minutes at 350°F. If the cake is browning too quickly, cover the top with a piece of grease proof paper. Remove from the oven and cool on a wire rack before unmolding. As this is a cross between a cake and a pie, the bottom crust will always be a little soft but the top crust will be lovely and crisp. When cool dust with icing sugar and serve with ice cream.
Recipe and Photo: decor8 Holly / CC BY
