The simplicity of this cake is what makes it so special. A simple buttercake, layered with sliced apples and a cinnamon this one you will come back to time-and-time again.

Serves
10

Preparation

25min

Cooking

1hr

Skill level

Mid
By
Average: 3.2 (264 votes)

Ingredients

  • 185 g butter, softened
  • 165 g (¾ cup) caster sugar plus 75 g (⅓ cup) extra
  • 2 tsp natural vanilla essence or extract
  • 3 eggs, at room temperature
  • 185 g (1¼ cups) plain flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 5 (about 800 g in total) apples (such as pink lady or royal gala), peeled, cored and each cut into 16 wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 180°C. Brush the base and sides of a 22 cm (base measurement) springform tin with melted butter and line the base with non-stick baking paper.

Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift together the flour and baking powder. Add to the butter mixture and mix on low speed until just combined.

Combine the extra 75 g (⅓ cup) caster sugar and cinnamon and set aside. Spread half the cake batter over the base of the prepared tin. Arrange half the apples over the batter and then sprinkle with half the cinnamon sugar. Repeat with the remaining cake batter, apples and cinnamon sugar.

Bake in preheated oven for 55-60 minutes or until cooked when tested with a skewer, covering with a piece of foil in the last 15 minutes of baking if the cake is browning too quickly. Stand in the tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature with thick cream or vanilla ice cream.

 

Note
• This cake will keep in an airtight container at room temperature for up to 2 days.

 

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

 

Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.

 

This recipe is from our online column, Bakeproof: Danish baking.

 

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