Serves 8-10
So, a few weeks ago, I saw Veggie Mama’s Peaches and Cream Cake and it was love at first sight. I wanted to make it, bake it and of course, I wanted to eat it. The only problem was, I didn’t have any peaches, “insert sad face.” But I did have a lot of apples “insert happy face,” and so this light caramelly-appley-cinammon sensation was born. I think the cake and the milk are the hidden heroes in this little beauty making it all light, fluffy and (I have to say,) marvellously moist! This cake is sure to be the apple of everybody’s eye whether you serve it up as a teatime treat or warm from the oven with a dollop of cream. I’ve included the Thermomix and the regular recipe, so now everyone can have their cake and eat it! Huzzah!
Ingredients
3 Granny Smith apples, peeled, cored and cut into 1.5 cm pieces
3/4 cup (160g) sugar
125g unsalted butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1 1/2 cups (225g) plain flour
1 teaspoon baking powder
1/2 cup (130g) cream
1/4 cup (80g) milk
How to:
- Preheat oven to 180C / 160C fan-forced. Grease and line base of a deep round (or if you have it, a heart shaped) cake tin.
- Heat one tablespoon butter and 1 tablespoon sugar in a small pan until the sugar melts. Add apples and cook for 5 minutes until browned and the sauce is a rich-ish caramel. Set aside and leave to cool.
- Beat the butter and sugar until light and creamy. Add the flour, cinnamon, baking powder, vanilla, cream and milk. Mix to combine.
- Add the apple mixture and fold in gently.
- Spoon the mixture into the prepared tin and smooth the top. Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.
- Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.
How to: Thermomix
- Preheat oven to 180C / 160C fan-forced. Grease and line base of a deep round cake tin.
- Heat one tablespoon butter and 1 tablespoon sugar in a small pan until the sugar melts. Add apples and cook for 5 minutes until browned and the sauce is a rich-ish caramel. Set aside and leave to cool.
- If using raw sugar, mill for 5 seconds on speed 9.
- Chop butter for 5 seconds on speed 8. Add butterfly and mix for 1 minute on speed 4, scraping down lid and sides of bowl half way through. Remove the butterfly.
- Add vanilla to TM bowl. With the blades running on speed 3, add the eggs through the hole in the lid, this should take about 30 seconds.
- Add the flour, cinnamon, baking powder, cream and milk and mix for 10 seconds on speed 4. Scrape down lid and sides if necessary, mix for another 10 seconds on speed 4.
- Add the apples the cake mixture and mix for 10 seconds on reverse speed 3 using the spatula to assist.
- Using a spatula, transfer the mixture into the prepared tin and smooth the top. Bake for 50 minutes or until a cake tester comes out clean when inserted into the centre of the cake.
- Leave the cake in the tin for 10 minutes before transferring to a wire rack to cool.
