Soft vanilla and rum flavoured cake dotted with chunks of apple. Fluffy french apple cake which is filled with tons of flavour.
INGREDIENTS 1x2x3x
- ▢Unsalted Butter – ½ cup 110grams
- ▢Sugar – ½ cup 100 grams
- ▢Vanilla Essence – 2 tsp
- ▢Large Eggs – 2
- ▢Rum – 2 tblspn optional
- ▢All Purpose Flour – 1 cup 120 grams
- ▢Baking Powder – 1 tsp
- ▢Salt a pinch
- ▢Apples – 2 peeled and chopped I used gala variety
- ▢Sugar – 1.5 tblspn for sprinkling over cake
- ▢My 1 cup measure 240 ml
INSTRUCTIONS
- ▢Preheat oven to 180 degree C. First prepare a 18 cm cake pan by oiling it well and dusting it with flour.
- ▢Take flour, baking powder, salt in a bowl and mix well. Set aside.
- ▢Take butter, sugar, vanilla in a bowl and use a beater to whip till it gets creamy. Add one egg at a time and beat till cream.
- ▢Add in rum and flour mix. Beat till mixed.
- ▢Add in the chopped apples and fold gently.
- ▢Spoon this into the pan and smooth the top.
- ▢Sprinkle with the 2 tblspn of sugar and bake for 40 mins untill a toothpick inserted comes clean and top is golden.
- ▢Remove from oven and let it cool completely.
- ▢Remove it from pan and slice and serve.
NOTES
- Cream butter and sugar till fluffy and creamy which makes the cake light and fluffy.
- Don’t over mix the batter, over mixing makes the cake tough.
- Be sure to select baking apples for this recipe. Baking apples hold their shape when baked, so the chunks of fruit won’t turn into applesauce in the oven. Tart-sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, and Jonagold are all good options.
- Instead of apples you can use pears too.
