Sunday, September 9, 2012
This recipe is from a cookbook that I rashly bought at the Dublin airport in Ireland, and to which I am very glad that I so rashly purchased. Since being home, I have made four or five recipes from it, all with excellent results.
A couple of weekends ago, Thomas and I went to his parent's house in Langley and picked about ten pounds of apples from their apple tree. After making a couple of pies, there were still plenty of apples left so I decided to try this recipe out.
The cake is just perfect! The combination of the cinnamon-y cake, the soft apples and the sweet, crispy strudel is delicious. I liked this recipe so much that I made the cake twice in the course of five days!
1lb cooking apples
175g self-raising flour
1 tsp ground cinnamon
pinch of salt
115g butter, plus extra for greasing cake tin
115g white sugar
1-2 tbsp milk (I used plain yogurt, as I don't keep milk in the house)
115g self-raising flour
85g white sugar
1. Preheat the oven to 350 degrees F. Grease a 9-inch round springform cake tin.
2. To make streusel topping, sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the white sugar and reserve.
3. Peel, core and thinly slice the apples. To make the cake, sift the flour into a bowl with the cinnamon and salt. Place the butter and white sugar in a seperate bowl and beat together until light and fluffy. Gradually beat in the eggs, adding a little of the flour mixture with the last addition of egg. Gently fold in half the remaining mixture, then fold in the rest with the milk.
4. Spoon the mixture into the prepared tin and smooth the top. Cover with the sliced apples and sprinkle the streusel topping evenly over the top. Bake in the oven for 1 hour, or until browned and firm to the touch. Leave to cool in the tin before removing the sides.
5. Serve with warm with vanilla ice cream or creme fraiche.