This cake is unlike most you will have come across.
Do I have any idea why this is known as Dutch apple cake? No. There are many random recipes in our family recipe book and this is one. The ‘Blanc Mange’, which is actually a recipe for Swiss-roll cake, and ‘Sinking Red Devils Food Cake’, which neither sinks nor is red, are others. But I do know that all these recipes are foolproof and comforting. This apple cake is unlike any I’ve ever come across. The apples are thinly sliced and pushed into the top of the cake in a star-like pattern, with only the thin outer edge of the fruit showing. When baked, the exposed part of the apple dries, becoming slightly chewy, while the batter-covered portion is soft and sweet.
Time: 60 minutes
- 110g unsalted butter
- 220g granulated sugar
- 1/4 teaspoon grated nutmeg
- 2 eggs
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 250g plain flour
- 190ml milk
- 2 eating apples, peeled, cored and halved
- 2 tablespoons Demerara sugar
Line, grease and flour a deep 20cm cake tin, as shown. Preheat the oven to 180°C.
In a large bowl, cream together the butter, sugar and nutmeg. Beat in the eggs, one at a time, and add the baking powder and salt. Stir in half the flour, then half the milk, then the rest of the flour and the rest of the milk. Pour the batter into the prepared pan.
Thinly slice the apple halves and arrange them in the cake batter in a star shape, pushing the slices in so that only the thin outside edge shows on top. Make sure you really pack the apple slices in, as they will shrink during baking. Sprinkle with the Demerara sugar and bake for 35–40 minutes until a toothpick inserted into the centre of the cake comes out clean.
Recipe taken from Top With Cinnamon by Izy Hossack
Izy Hossack is an 18-year-old with a passion for bittersweet chocolate, lattes, pecans and maple syrup. She is also the author of the award-winning blog Top with Cinnamon, where she shares her love of cooking a multitude of culinary delights, ranging from the indulgent to the wholesome and hearty. In Top With Cinnamon, Izy shares her favourite sweet and savoury recipes, perfect for lazy weekends, speedy suppers and impromptu gatherings. Breakfast like a king on courgette cornmeal pancakes, then take the healthy route with a halloumi, quinoa and pomegranate salad for dinner. Feed a crowd on chicken tacos with peach BBQ sauce, or make it lunch for one with udon mushroom and noodle soup. Izy’s cooking is all about balance: you’ve got to find a way to justify the cake! And with recipes like boozy mocha coconut layer cake and crustless plum and almond tarts, you’re not going to be able to resist the cake. Featuring a selection of gluten-free recipes and healthy options, as well as step-by-step tutorials on pastry-making and other essentials, Top With Cinnamon has something to suit everyone. This is fun, flavoursome cooking with a modern, fresh twist.
You can purchase Top With Cinnamon at cooked.com.
Published by Hardie Grant Books.
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