Smells like home… apple spice cake

apple-spice-cake

It’s been pretty Wintery here this past week, so when I was asked to do some baking for a morning tea, I was thinking of sweet spices and dreamy baking aromas to make the house feel warm and cosy. Our weekly trip to the market at Ceres presented me with some gorgeous apples, so here is an adaptation of an old favourite cake, by the amazing and iconic Stephanie Alexander, an Australian pioneer in good food and growing your own. It’s a great recipe to have up your sleeve, as it’s made in the food processor, so is really quick and easy to slam together. And the smells coming from your kitchen will be divine.

As I was turning this one out of the tin, I dropped it onto the cooling rack (hence, it looks a bit worse for wear in the photos!). Oh well, when life gives you lemons… as the saying goes, so the kidlets and I enjoyed a sneaky piece from the cracked section while it was still warm for afternoon tea. I then did some deft cake cutting and presented only the clean cut pieces. Lemonade made, indeed.

Apple Spice Cake

adapted from Stephanie Alexander’s Rhubarb and Cinnamon Cake, from The Cook’s Companion

  • 80g unsalted butter
  • 300g plain flour
  • 380g brown sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 cup mascarpone
  • 1/2 cup natural yoghurt
  • 2 apples, one grated and one finely sliced
  • juice of 1/2 a lemon
  • sprinkling of demerera sugar

Preheat the oven to 180 degrees C. Grease a 24cm springform tin with 20g of the butter, then dust tin with a little of the flour. In a food processor, cream remaining butter with sugar, then add eggs and vanilla. Sift remaining flour, salt, bicarbonate of soda and cinnamon into a bowl, then add to food processor and pulse a few times to combine. Add the mascarpone and natural yoghurt, then transfer to a large bowl and stir in the grated apple.

apple-spice-cake-batter apples

Scrape into prepared tin and arrange apple slices on top. Squeeze over the half a lemon, and sprinkle with demerera or sugar crystals. Bake for 60 or so minutes, mine only took 55, or until a skewer inserted comes out clean. Serve warm (delicious) or cold (I was told it was delicious then too!)

A little note about this recipe, the original recipe suggests 1 cup of sour cream or creme fraiche, I just happened to have 1/2  a cup of beautiful organic mascarpone that needed a home, hence my mascarpone and natural yoghurt substitution. I have also used only yoghurt on occasion, so any creamy dairy based goodness should work out beautifully.

Happy days xx

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