Easy Fall Apple Cake
After travelling for several weeks it is good to be home and in my kitchen again. It’s even good to be back at my desk with the two computer monitors that provide plenty of “real estate” to roam over. I have been trying to get my travel posts published as I had some wonderful experience that I thought you may enjoy reading about. As I said before, traveling is an education, it opens your mind, and hopefully your heart.
I have had fun in the kitchen in the last few days. I usually come back from trips inspired to make things I experienced on the trip and haven’t made before. This time I was particularly inspired by Asian flavours and have made a couple of Asian inspired dishes that we really enjoyed. Unfortunately I don’t always manage to photograph the food before we eat it so I’ll have to make them again to photograph and post on the blog.
In the spirit of fall it is time for baking and I do love to bake. I like cakes that are quick and simple to make, require one bowl and do not generate too much cleanup. This cake recipe fits the criteria. I had an abundance of apples in my kitchen and had to use them up. Some got roasted with butter and sugar, some got chopped and sliced into various salads, cereals and muffins and this large honeycrisp apple made it on top of this cake. I served it with sweetened creme fraiche but whipped cream would be good too.
That’s all for today. Here is the recipe.
1 1/2 cups self rising flour
1/2 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon cinnamon, optional
2/3 cup olive oil
1/2 cup buttermilk
1 honeycrisp apple (it’s usually enough but depending on size, maybe 2)
1 tablespoon sugar
2 tablespoons melted apricot jam
Place flour, sugar, baking soda and sugar and a a bowl and mix.
Add oil and mix with a wooden spoon or spatula.
Add eggs and mix until blended
Add buttermilk and mix.
Core the apple and slice it into thin slices.
Pour batter into a buttered 8″ springform cake pan.
Place the apple slices on top of the cake in a concentric design.
Sprinkle sugar on top of the apples.
Bake at 350℉ for about 40-45 minutes. The cake should pull back from the sides of the pan. Insert a knife into the cake to check it it’s done: if the knife comes up clean and the cake springs back then it’s done.
Let the cake cool in the pan slightly.
Brush the melted apricot jam over the apples and the top of the cake.
Let cool in the pan before removing.
serve with creme fraich sweetened with a little sugar, or with whipped cream.